CN110915972A - Sugaring method of flavored preserved apples - Google Patents
Sugaring method of flavored preserved apples Download PDFInfo
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- CN110915972A CN110915972A CN201911248003.6A CN201911248003A CN110915972A CN 110915972 A CN110915972 A CN 110915972A CN 201911248003 A CN201911248003 A CN 201911248003A CN 110915972 A CN110915972 A CN 110915972A
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- 238000009923 sugaring Methods 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000021016 apples Nutrition 0.000 title claims description 22
- 244000141359 Malus pumila Species 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 241000220225 Malus Species 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000015197 apple juice Nutrition 0.000 claims description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 239000006041 probiotic Substances 0.000 claims description 13
- 235000018291 probiotics Nutrition 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 13
- 235000021452 apple slice Nutrition 0.000 claims description 12
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 9
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 9
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 241001608472 Bifidobacterium longum Species 0.000 claims description 5
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 235000021119 whey protein Nutrition 0.000 claims description 4
- 229960004793 sucrose Drugs 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000008595 infiltration Effects 0.000 abstract 1
- 238000001764 infiltration Methods 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 description 9
- 230000008569 process Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013569 fruit product Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- A23G3/343—Products for covering, coating, finishing, decorating
-
- 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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food and beverage processing, and particularly relates to a sugaring method of flavored apple preserved fruits. Mainly relates to the preparation of a sugaring solution and vacuum gradient sugar infiltration dehydration. The preparation method of the preserved apple provided by the invention has the advantages that the natural flavor of the apple is kept, the fermentation characteristic flavor is increased, the problems of single taste, poor color and luster and the like of the traditional preserved apple are solved, the nutrition and health care value of the preserved apple product is improved, and the industrial application value is good.
Description
The technical field is as follows:
the invention belongs to the technical field of food and beverage processing, and particularly relates to a sugaring method of flavored apple preserved fruits.
Background art:
the preserved fruit is a product which is made of fruits and vegetables as raw materials by processes of sugaring, drying and the like, has slight transparent feeling and has no sugar cream separated out on the surface. The preserved fruit has more than 2000 years of history in China, is a special traditional food in China, can be directly eaten, can also be added into other foods for decorating or improving the flavor, and is widely popular with consumers. More importantly, the processing of the preserved fruits provides a way for developing and utilizing fruit and vegetable resources and improving the added value of the fruits and vegetables. However, with the improvement of living standard and health care consciousness of people, the requirements of people on food are gradually improved. The traditional preserved fruits which are mainstream in the market at present have the problems of single taste, poor product color, transparency and plumpness, short shelf life and the like.
Probiotic fermentation is a biotechnology that helps to protect food, improve its nutritional value and enhance its organoleptic properties. Researches on probiotic fermented fruits and vegetables are receiving more and more attention, and fermented products of the probiotic fermented fruits and vegetables not only can directly improve the nutritive value and palatability of fermented fruits and vegetables, but also can generate special fermented flavor and nutritional ingredients such as organic acids, vitamins, amino acids, antioxidant substances and the like, and have the effects of maintaining the balance of intestinal flora, promoting the digestion and absorption of human bodies, resisting oxidation and aging, improving the immunity of the human bodies, preventing cardiovascular diseases and the like.
According to the invention, probiotic fermentation is introduced into the traditional production of the preserved apples, so that the nutritional ingredients of the apples can be preserved, the supply period of the apples is prolonged, the demand of light and busy seasons is adjusted, the special effect of probiotic fermentation is achieved, the product flavor is improved, the industrial problems of single taste, overproof preserved apple microorganisms and the like of the traditional preserved apples are solved, the health care value of the preserved apple products is improved, the product market development prospect is wide, and the method can be a hotspot and development direction of the research of the preserved apple industry.
The invention content is as follows:
aiming at the defects of the prior art, the invention aims to provide a sugaring method of flavored apple preserved fruits, which mainly relates to the preparation of a sugaring solution and vacuum gradient sugar-permeation dehydration. The preparation method of the preserved apple provided by the invention has the advantages that the natural flavor of the apple is kept, the fermentation characteristic flavor is increased, the problems of single taste, poor color and luster and the like of the traditional preserved apple are solved, the nutrition and health care value of the preserved apple product is improved, and the industrial application value is good.
The preserved fruit sugaring method provided by the invention comprises the following specific steps:
(1) fermentation of probiotics
Juicing apples, and then fermenting probiotics to obtain fermented apple juice;
the probiotic bacteria can be one or more of Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus thermophilus, lactococcus lactis, Bifidobacterium, yeast, and acetic acid bacteria;
preferably, the probiotic bacteria are streptococcus thermophilus, bifidobacterium and lactobacillus acidophilus.
Preferably, the probiotic fermentation method comprises the following steps:
squeezing apple, centrifuging the pulp to remove fruit residue, and filtering with warp cloth to obtain apple juice; adjusting sugar degree of the juice with sucrose to 6-12%, adding 3-5% whey protein, naturally adjusting pH, pre-sterilizing in 90 deg.C water bath, cooling to 25-30 deg.C, and adding Streptococcus thermophilus (2.0-4.0 × 10)6cfu/mL), Bifidobacterium longum (0.5-2.0 × 10)6cfu/mL), Lactobacillus acidophilus (1.0-3.0X 10)6cfu/mL), fermenting at 26-28 deg.C for 50-70 hr, and stopping fermentation to obtain fermented apple juice;
(2) medium temperature gradient vacuum sugaring dehydration
① pickling fructus Mali Pumilae, slicing, blanching, rinsing with clear water for 24 hr, and draining;
② preparation method of sugaring liquid comprises adding sucrose 45-60 wt% into fermented succus Mali Pumilae to obtain sugaring liquid;
③ sugaring, putting the drained apple slices into sugaring liquid for sugaring for four times:
the primary sugaring vacuum degree is-0.03-0.08 MPa, the temperature is 30-45 deg.C, and the time is 30-80 min;
the vacuum degree of the secondary sugaring is-0.4-0.6 MPa, the temperature is 40-65 ℃, and the time is 20-40 min;
the vacuum degree of the third sugaring is-0.1-0.3 MPa, the temperature is 30-45 deg.C, and the time is 20-50 min;
soaking in sugar at-0.03-0.08 MPa for 30-45 deg.C for 30-80 min.
(3) And (3) post-treatment: and (3) placing the sugared apple slices in an environment of 55-65 ℃ and drying for 8-12h to obtain the flavored preserved apples with excellent quality.
Has the advantages that:
according to the invention, the sucrose is added into the juice fermentation liquor as the sugaring liquor, so that the natural flavor of the apple is retained, the characteristic fermentation flavor is increased, the problems of single taste, poor color and the like of the traditional preserved apple are solved, the nutrition and health care values of the preserved apple product are improved, and the industrial application value is good; secondly, the vacuum sugar soaking process not only greatly shortens the sugar soaking time and improves the production efficiency, but also the obtained preserved fruit is easier to improve the permeability and obtain a preserved fruit product with higher sugar content due to the traditional sugar soaking process in terms of color, taste and plumpness, especially in terms of the water content of the preserved fruit.
The specific implementation mode is as follows:
in order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present patent and are not intended to limit the present invention.
The probiotic bacteria such AS streptococcus thermophilus, bifidobacterium and lactobacillus acidophilus which are commonly used in the field can achieve the effect of the invention, and in the embodiment of the invention, the streptococcus thermophilus is ATCC BAA-250, the bifidobacterium is AS1.2212 and the lactobacillus acidophilus is AS 1.2686.
The invention is further illustrated by the following examples.
Examples 1,
Dividing the apple into two parts, pickling one part, slicing, blanching, rinsing with clear water for 24h, and draining off water for later use; squeezing the other part of apple to obtain juice, centrifuging the pulp to remove fruit residue, and filtering with warp cloth to obtain apple juice. Adjusting sugar degree of apple juice with sucrose to 12%, adding 3.5% whey protein, adjusting pH to natural, pre-sterilizing in 90 deg.C water bath, cooling to 28 deg.C, and adding Streptococcus thermophilus (3.0 × 10)6cfu/mL), Bifidobacterium longum (1.5X 10)6cfu/mL), Lactobacillus acidophilus (1.0X 10)6cfu/mL), fermenting at 28 deg.C for 70 hr, and stopping fermentation to obtain fermented apple juice.
Adding sucrose into the fermented apple juice according to the mass percent of 55% to prepare a sugaring liquid.
The sugaring process conditions are that the apple slices are placed into sugaring liquid for vacuum sugaring for four times:
the primary sugaring vacuum degree is-0.05 MPa, the temperature is 45 ℃, and the time is 50 min;
the secondary sugaring vacuum degree is-0.5 MPa, the temperature is 55 ℃, and the time is 30 min;
the vacuum degree of the third sugaring is-0.1 MPa, the temperature is 45 ℃, and the time is 20 min;
soaking in sugar at-0.03 MPa for four times at 45 deg.C for 30 min.
And (3) placing the sugared apple slices in an environment of 65 ℃ and baking for 8h to obtain the flavored preserved apples with excellent quality.
Examples 2,
Dividing the apple into two parts, pickling one part, slicing, blanching, rinsing with clear water for 24h, and draining off water for later use; squeezing the other part of apple to obtain juice, centrifuging the pulp to remove fruit residue, and filtering with warp cloth to obtain apple juice. Adjusting sugar degree of fruit juice with sucrose to 8%, adding 5% lactalbumin, natural pH, pre-sterilizing in 90 deg.C water bath, cooling to 27 deg.C, and adding Streptococcus thermophilus (2.5 × 10)6cfu/mL), Bifidobacterium longum (1X 10)6cfu/mL), Lactobacillus acidophilus (2X 10)6cfu/mL), fermenting at 27 deg.C for 60 hr, and terminating fermentation to obtain fermented apple juice.
Adding sucrose into the fermented apple juice according to the mass percent of 55% to prepare the sugaring liquid.
The sugaring process conditions are that the apple slices are placed into sugaring liquid for vacuum sugaring for four times:
the primary sugaring vacuum degree is-0.06 MPa, the temperature is 35 ℃, and the time is 30 min;
the secondary sugaring vacuum degree is-0.6 MPa, the temperature is 60 ℃, and the time is 20 min;
the vacuum degree of the third sugaring is-0.3 MPa, the temperature is 45 ℃, and the time is 30 min;
soaking in sugar at-0.05 MPa for four times at 45 deg.C for 30 min.
And (3) placing the sugared apple slices in an environment of 65 ℃ and baking for 8h to obtain the flavored preserved apples with excellent quality.
Comparative example 1
Pickling apples, slicing, blanching, rinsing with clear water for 24 hours, and draining water for later use;
adding sucrose into water according to the mass percent of 55% to prepare sugaring liquid;
the sugaring process conditions are that the apple slices are placed into sugaring liquid for vacuum sugaring for four times:
the primary sugaring vacuum degree is-0.05 MPa, the temperature is 45 ℃, and the time is 50 min;
the secondary sugaring vacuum degree is-0.5 MPa, the temperature is 55 ℃, and the time is 30 min;
the vacuum degree of the third sugaring is-0.1 MPa, the temperature is 45 ℃, and the time is 20 min;
soaking in sugar at-0.03 MPa for four times at 45 deg.C for 30 min.
And (3) placing the sugared apple slices in an environment with the temperature of 65 ℃ for drying for 8h to obtain the common preserved apples.
Comparative example 2
Dividing the apple into two parts, pickling one part, slicing, blanching, rinsing with clear water for 24h, and draining off water for later use; squeezing the other part of apple to obtain juice, centrifuging the pulp to remove fruit residue, and filtering with warp cloth to obtain apple juice. Adjusting sugar degree of apple juice with sucrose to 12%, adding 3.5% whey protein, adjusting pH to natural, pre-sterilizing in 90 deg.C water bath, cooling to 28 deg.C, and adding Streptococcus thermophilus (3.0 × 10)6cfu/mL), Bifidobacterium longum (1.5X 10)6cfu/mL), Lactobacillus acidophilus (1.0X 10)6cfu/mL), fermenting at 28 deg.C for 70 hr, and stopping fermentation to obtain fermented succus Mali Pumilae;
adding sucrose into the fermented apple juice according to the mass percent of 55% to prepare sugaring liquid;
the sugaring process conditions are as follows: boiling the apple slices at normal pressure for 30min, soaking in the sugaring solution overnight, and baking the sugared apple slices at 65 deg.C for 8h to obtain common preserved apple.
Example 3, examples 1 and 2, comparative examples 1 and 2, comparison of the results of the flavor preserved apples and the results of the market common preserved apples measured according to SB/T10085-92
Table 1: preparing a sensory evaluation table of preserved apples according to SB/T10085-92 preserved apple industry standard
TABLE 2 test results
| Examples | Color and luster | Taste of the product | Degree of fullness | Total score | Water content (%) |
| Example 1 | 24 | 26 | 33 | 83 | 18.5 |
| Example 2 | 27 | 26 | 36 | 89 | 17.9 |
| Comparative example 1 | 26 | 15 | 31 | 72 | 18.6 |
| Comparative example 2 | 15 | 20 | 18 | 53 | 33.2 |
| Market common preserved apple | 24-28 | 10-15 | 31-36 | 65-79 | 16-20 |
As can be seen from Table 2, by comparing the example 1 with the comparative example 1, the preserved apples obtained under the action of the same sucrose concentration and sugaring process have better taste and higher nutritional value because the fermented apple juice is adopted in the example 1; through the comparison of embodiment 1 and comparative example 2, under same sugaring solution effect, because embodiment 1 has adopted vacuum sugaring technology, not only sugaring time shortens greatly, has improved production efficiency, and the preserved fruit that obtains all is because traditional sugaring technology from color and luster, taste or plumpness, especially on the water content of preserved fruit, the permeability is improved more easily to vacuum sugaring technology, obtains the higher preserved fruit product of sugar content.
The results show that the fermented preserved apple prepared by the invention has the advantages of uniform color, brightness, moderate sweetness, good toughness, sufficient fermented flavor, full tissue, no crack and better sense compared with the common preserved apple.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the patent. It should be noted that, for those skilled in the art, various changes, combinations and improvements can be made in the above embodiments without departing from the patent concept, and all of them belong to the protection scope of the patent. Therefore, the protection scope of this patent shall be subject to the claims.
Claims (4)
1. A sugaring method of preserved apples is characterized in that apple juice is fermented by probiotics, then cane sugar is added to reach the concentration of 45-60% to be used as sugaring liquid, and sugaring is carried out under the vacuum condition to obtain the sugaring preserved apples.
2. The method for sugaring preserved apples according to claim 1, wherein the method for fermenting the probiotics comprises the following steps: squeezing apple, centrifuging the pulp to remove fruit residue, and filtering with warp cloth to obtain apple juice; adjusting sugar degree of the juice with sucrose to 6-12%, adding 3-5% whey protein, naturally adjusting pH, pre-sterilizing in 90 deg.C water bath, cooling to 25-30 deg.C, and adding Streptococcus thermophilus 2.0-4.0 × 106cfu/mL, Bifidobacterium longum 0.5-2.0 × 106cfu/mL, Lactobacillus acidophilus 1.0-3.0 × 106cfu/mL, fermenting at 26-28 deg.C for 50-70 hr, and stopping fermentation to obtain fermented apple juice.
3. The method of sugaring preserved apples according to claim 2, wherein the method of vacuum sugaring comprises:
① pickling fructus Mali Pumilae, slicing, blanching, rinsing with clear water for 24 hr, and draining;
② preparation method of sugaring liquid comprises adding sucrose 45-60 wt% into fermented succus Mali Pumilae to obtain sugaring liquid;
③ sugaring, putting the apple slices into sugaring liquid for four times of vacuum sugaring:
the primary sugaring vacuum degree is-0.03-0.08 MPa, the temperature is 30-45 deg.C, and the time is 30-80 min;
the vacuum degree of the secondary sugaring is-0.4-0.6 MPa, the temperature is 40-65 ℃, and the time is 20-40 min;
the vacuum degree of the third sugaring is-0.1-0.3 MPa, the temperature is 30-45 deg.C, and the time is 20-50 min;
soaking in sugar at-0.03-0.08 MPa for 30-45 deg.C for 30-80 min.
4. The method for sugaring preserved apples according to claim 3, wherein the sugared apple slices are dried at 55-65 ℃ for 8-12h to obtain preserved apples.
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