CN112385810A - Pure natural blood sugar-reducing apple and white peach infant fruit paste and preparation method thereof - Google Patents
Pure natural blood sugar-reducing apple and white peach infant fruit paste and preparation method thereof Download PDFInfo
- Publication number
- CN112385810A CN112385810A CN202011243944.3A CN202011243944A CN112385810A CN 112385810 A CN112385810 A CN 112385810A CN 202011243944 A CN202011243944 A CN 202011243944A CN 112385810 A CN112385810 A CN 112385810A
- Authority
- CN
- China
- Prior art keywords
- apple
- sugar
- white peach
- pulp
- puree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 94
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000008280 blood Substances 0.000 title claims abstract description 20
- 210000004369 blood Anatomy 0.000 title claims abstract description 20
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 241000220225 Malus Species 0.000 claims abstract description 140
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 80
- 238000000227 grinding Methods 0.000 claims abstract description 42
- 239000000835 fiber Substances 0.000 claims abstract description 37
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000021016 apples Nutrition 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000004537 pulping Methods 0.000 claims abstract description 8
- 238000000265 homogenisation Methods 0.000 claims abstract description 3
- 239000000084 colloidal system Substances 0.000 claims description 27
- 235000013572 fruit purees Nutrition 0.000 claims description 22
- 238000009924 canning Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 235000021446 Apple puree Nutrition 0.000 claims description 14
- 240000005809 Prunus persica Species 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 11
- 201000010099 disease Diseases 0.000 claims description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 230000001680 brushing effect Effects 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005070 sampling Methods 0.000 claims description 2
- 239000003973 paint Substances 0.000 claims 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 7
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 210000001779 taste bud Anatomy 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 28
- 235000013305 food Nutrition 0.000 description 8
- 235000015197 apple juice Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000006227 byproduct Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000295 complement effect Effects 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 206010058314 Dysplasia Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 235000021070 high sugar diet Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses pure natural blood sugar-reducing apple and white peach infant fruit paste and a preparation method thereof, wherein the pure natural blood sugar-reducing apple and white peach infant fruit paste is prepared from the following raw materials in percentage by weight: 20-80% of apple raw pulp, 20-70% of low-sugar apple fiber and 3-40% of white peach raw pulp, wherein the apple raw pulp is prepared by crushing, pulping and grinding homogenization of fresh apples, the low-sugar apple fiber is prepared by grinding and homogenizing squeezed apple pulp residues, and the white peach raw pulp is prepared by cleaning, crushing, pulping, grinding and homogenizing fresh white peaches. The product of the invention does not use any additive, concentrated juice or water, is more natural, has the total sugar content lower than that of fruit paste in the current market by 30-60 percent, has the taste of apples and white peaches, has mild and non-sweet mouthfeel, takes care of baby taste buds, is rich in dietary fiber, is beneficial to promoting the intestinal peristalsis of babies and reduces the constipation risk of the babies.
Description
Technical Field
The invention relates to the technical field of infant complementary food processing, in particular to pure natural apple and white peach blood sugar-reducing infant fruit paste and a preparation method thereof.
Background
In recent years, with the improvement of living standard of people and the change of consumption and infant care concept, the occupation of infant supplementary food in the infant food market is increasingly prominent, and the infant supplementary food is supplementary food except breast milk, can supplement and perfect nutrients required to be taken by the growth and development of infants, and promotes the healthy growth of the infants. Among numerous complementary foods, the infant fruit puree is a preferred product for many families when being added with complementary foods for babies, and has the characteristics of abundant nutrition, mellow fruit flavor, fine and smooth mouthfeel, direct swallowing without chewing and the like in a pasty fluid form. The infant fruit puree is a fruit processing product specially designed for infants (more than 6 months), and can supplement fruit nutrition gaps of the infants. In order to meet different tastes and nutritional requirements of babies, fruit paste products produced by matching different fruits and other raw and auxiliary materials appear in a competitive way on the market, the taste and the variety of the fruit paste are greatly enriched, and the selection of consumers is increased.
At present, the market of the fruit puree is mainly of foreign brands, the market share of the domestic fruit puree is relatively low, parents have high attention to the safety of the fruit puree when the parents purchase the fruit puree for babies, and therefore the organic and purely natural fruit puree is more favored by mothers. However, whether the fruit puree is of a foreign brand or a domestic brand, whether the fruit puree is organic fruit puree or common fruit puree, the fruit puree has high sugar content and high sweetness due to the use of fruit raw materials, the mouthfeel of some products is too sweet and greasy, high-sugar diet can cause various health hazards to infants, such as decayed teeth, picky food, monophagia, dysplasia, obesity, myopia and the like, and the World Health Organization (WHO) strongly recommends that the addition of sugar to the food for infants below 3 years old is forbidden, and the daily sugar intake of the infants is strictly controlled. However, under the condition of no sugar, the content of soluble solid in the infant fruit paste in the current market is also between 13% and 15%, even as high as about 20%, the sugar content is relatively high, the sweet taste is strong, and the healthy growth of infants can be influenced by long-term or excessive eating.
In addition, the apple pulp dregs generated by producing apple juice every year in China are more than 100 million tons, and most of the pulp dregs are treated as wastes, so that the effective utilization rate is low, resources are wasted, the corresponding economic benefit cannot be obtained, and the environmental pollution can be caused. According to preliminary determination, the pulp residues have the characteristics of high dietary cellulose content, small dietary fiber molecules, rich mineral substances, low sugar content and the like, and have high nutritional and edible values.
Therefore, how to utilize the fruit resources of China to a greater extent and produce the pure natural infant blood sugar reducing fruit paste with high additional value is an urgent problem to be solved in the fruit paste production industry. At present, no report about sugar-reducing fruit paste is found in reports about fruit paste preparation.
Disclosure of Invention
The invention aims to provide pure natural apple and white peach blood glucose reducing infant fruit paste and a preparation method thereof, and aims to solve the problems in the background art.
The pure natural infant blood sugar-reducing fruit paste is provided, wherein the sugar content of the fruit paste is 30% -60% lower than that of the infant fruit paste sold in the market, the dietary fiber content of the fruit paste is higher than that of the infant fruit paste sold in the market, the taste is milder, and the pure natural infant blood sugar-reducing fruit paste is more suitable for infants to eat.
The key point of the method is that apple pulp residue with low sugar content is used as one of raw materials to prepare low-sugar apple fiber which is applied to the preparation of the fruit paste, so that the integral sweetness and the total sugar content of the fruit paste are reduced. The apple fiber has low sugar content, is rich in dietary fiber and mineral with low molecular weight, can promote intestinal tract movement, relieve constipation, and has high nutritive function and edible value.
The third purpose is to utilize apple pulp dregs generated in the production process of apple juice to a greater extent, improve the added value of products and reduce the environmental burden.
In order to achieve the purpose, the invention provides the following technical scheme:
an apple and white peach pure natural blood sugar-reducing infant fruit paste is prepared from the following raw materials in percentage by weight: 20-80% of apple raw pulp, 20-70% of low-sugar apple fiber and 3-40% of white peach raw pulp, wherein the apple raw pulp is prepared by crushing, pulping and grinding homogenization of fresh apples, the low-sugar apple fiber is prepared by grinding and homogenizing squeezed apple pulp residues, and the white peach raw pulp is prepared by cleaning, crushing, pulping, grinding and homogenizing fresh white peaches.
Preferably, the material is prepared from the following raw materials in percentage by weight: 27% of apple puree, 45% of low-sugar apple fiber and 28% of white peach puree.
Preferably, the material is prepared from the following raw materials in percentage by weight: 43% of apple puree, 38% of low-sugar apple fiber and 19% of white peach puree.
Preferably, the material is prepared from the following raw materials in percentage by weight: 45% of apple puree, 49% of low-sugar apple fiber and 6% of white peach puree.
Preferably, the sugar content of the low-sugar apple fiber is 2.0-4.9%. The low-sugar apple fiber has low sugar content and is rich in dietary fiber and mineral substances with small molecular weight.
A preparation method of pure natural sugar-reducing apple and white peach infant fruit paste comprises the following steps:
s1, preparation of raw materials:
preparing the apple puree: selecting mature, intact and disease and pest free fresh apples, cleaning and removing impurities; adding cleaned fresh apples into a crusher for crushing, then adding the crushed apples into a double-channel beater for beating, separating apple peels, apple seeds, apple cores and the like to obtain crude apple raw pulp, adding the crude apple raw pulp into a colloid mill for grinding and homogenizing to obtain uniform, fine and small-granularity apple raw pulp;
preparing low-sugar apple fiber: adding squeezed apple pulp residue purchased from a certain fruit industry company into a colloid mill, and repeatedly grinding and homogenizing for multiple times to obtain low-sugar apple fiber;
preparing the white peach primary pulp: selecting mature, intact and disease and insect pest-free fresh white peaches, cleaning, brushing, adding the cleaned white peaches into a crusher for crushing, separating to obtain white peach pulp, adding the white peach pulp into a beater, beating to obtain a crude white peach puree, adding the crude white peach puree into a colloid mill for grinding and homogenizing to obtain the white peach puree which is uniform, fine and small in granularity.
S2, uniformly mixing the raw materials:
respectively adding the apple raw juice, the low-sugar apple fiber and the white peach raw juice prepared in the step S1 into a stirrer according to the mixture ratio, and stirring for 15-45min to fully and uniformly mix the raw materials to obtain mixed pulp;
s3, grinding and homogenizing:
adding the slurry uniformly mixed in the step S2 into a colloid mill, repeatedly grinding and homogenizing by using the colloid mill to obtain fruit paste with the particle size of 2-5 mm;
s4, filling and sterilizing:
canning the mashed fruit prepared in the step S3 at low temperature, wherein the container is kept clean while canning, oxygen is prevented from entering the container, and the product is sterilized after canning to ensure uniform sterilization;
s5, detecting, and warehousing finished products:
after sterilization and cooling, sampling and detecting, and warehousing products after detection is qualified.
Preferably, the particle size of the raw apple pulp prepared in the step S1 is less than or equal to 5 mm.
Preferably, the particle size of the virgin white peach pulp prepared in the step S1 is less than or equal to 5 mm.
Preferably, the rotation speed of the colloid mill for grinding the squeezed apple pulp residue in the step S1 is 2000-2300r/min, and the grinding times are 2-3 times.
The pure natural apple and white peach blood sugar-reducing infant fruit paste prepared by the method has the advantages that the total sugar content is 30-60% lower than that of the commercially available fruit paste, the taste is fine and smooth, the taste is mild and no stimulation is caused, and the pure natural apple and white peach blood sugar-reducing infant fruit paste is more suitable for infants to eat.
The invention firstly proposes to reduce the sugar content in the infant fruit paste, fully utilizes apple pulp residues produced in the apple juice production industry in the preparation process of the fruit paste, prepares the apple pulp residues into apple fibers with low sugar content and high dietary fiber content, adds the apple fibers into the fruit paste, dilutes the sweetness and the sugar content of the fruit paste, and increases the content of the dietary fiber in the fruit paste.
Compared with the prior art, the invention has the beneficial effects that:
1. the fruit paste has low total sugar content, is not sweet and greasy, only contains the tastes of apples and white peaches, does not stimulate taste buds of babies, and reduces the dependence of the babies on sweet taste, thereby reducing the possibility of monophagia and monophagia of the babies, and reducing the risk of excessive sugar intake of the babies;
2. the fruit paste has higher dietary fiber content, is beneficial to the intestinal peristalsis of babies, and reduces the constipation risk of the babies;
3. the fruit paste is simple in formula, is mainly prepared from the apple raw juice, the low-sugar apple fiber and the white peach raw juice, is prepared from the fruit raw juice, does not contain water, concentrated fruit juice and additives, is more comprehensive in nutrition retention, is purely natural, and is suitable for infants;
4. the invention utilizes apple pulp residue produced in apple juice industry to a greater extent, has higher added value of products, can reduce environmental burden and is more beneficial to environmental protection.
Drawings
FIG. 1 is a production process flow chart of a preparation method of pure natural sugar-reducing apple and white peach infant fruit paste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a preparation method of pure natural sugar-reducing apple and white peach infant fruit paste comprises the following steps:
s1, preparation of raw materials:
preparing the apple puree: selecting 3.5kg of mature, intact and disease and pest free fresh apples, cleaning and removing impurities; adding the cleaned apples into a crusher for crushing, then adding the crushed apples into a double-channel beater for beating, separating apple peels, seeds, kernels and the like to obtain crude apple puree, adding the crude apple puree into a colloid mill for grinding and homogenizing to obtain uniform and fine apple puree with the granularity less than or equal to 5 mm;
preparing low-sugar apple fiber: 2.5kg of apple pulp residue which is a byproduct obtained by producing apple juice of a certain fruit industry company is taken, added into a colloid mill, set at the rotating speed of 2000r/min, ground and homogenized, and repeatedly ground for 3 times to obtain fine and uniform low-sugar apple fiber;
preparing the white peach primary pulp: selecting 2kg of ripe, intact and disease and insect pest-free white peaches, cleaning, brushing, adding the cleaned white peaches into a crusher for crushing, separating to obtain white peach pulp, adding the white peach pulp into a pulping machine for pulping to obtain a crude white peach puree, adding the crude white peach puree into a colloid mill for grinding and homogenizing to obtain the white peach puree which is uniform and fine and has the granularity of less than or equal to 5 mm.
S2, uniformly mixing the raw materials:
respectively adding 0.27kg of the raw apple pulp prepared in the step S1, 0.45kg of low-sugar apple fiber and 0.28kg of the raw white peach pulp into a stirrer, and stirring for 20min to uniformly mix the raw apple pulp, the low-sugar apple fiber and the raw white peach pulp;
s3, grinding and homogenizing:
adding the slurry uniformly mixed in the step S2 into a colloid mill, grinding and homogenizing the slurry by using the colloid mill, and repeatedly grinding the slurry for 2 times to obtain fruit paste with the granularity of 2-3 mm;
s4, filling and sterilizing:
canning the fruit paste prepared in the step S3 at a low temperature (55 ℃), keeping the container clean while canning, preventing oxygen from entering the container, and sterilizing the product (the temperature is 90 ℃, and the time is 35min) after canning to ensure uniform sterilization;
s5, detecting, and warehousing finished products:
taking a certain amount of canned, sterilized and cooled products, detecting the products, and warehousing finished products after the detection is qualified.
Example 2:
a preparation method of pure natural sugar-reducing apple and white peach infant fruit paste comprises the following steps:
s1, preparation of raw materials:
preparing the apple puree: selecting 4.3kg of mature, intact and disease and pest free fresh apples, cleaning and removing impurities; adding the cleaned apples into a crusher for crushing, then adding the crushed apples into a double-channel beater for beating, separating apple peel, apple seeds, apple cores and the like to obtain crude apple raw pulp, adding the crude apple raw pulp into a colloid mill, and grinding and homogenizing to obtain uniform and fine apple raw pulp with the granularity less than or equal to 5 mm;
preparing low-sugar apple fiber: taking 2kg of apple pulp residue which is a byproduct obtained from apple juice production and purchased from a certain fruit industry company, adding into a colloid mill, setting the rotating speed at 2200r/min, grinding, homogenizing, and repeatedly grinding for 2 times to obtain fine and uniform low-sugar apple fiber;
preparing the white peach primary pulp: selecting 1.7kg of ripe, intact and disease and insect pest-free white peaches, cleaning, brushing, adding the cleaned white peaches into a crusher for crushing, separating to obtain white peach pulp, adding the white peach pulp into a beater, beating to obtain a crude white peach puree, adding the crude white peach puree into a colloid mill for grinding and homogenizing to obtain the white peach puree with uniform fineness and granularity less than or equal to 5 mm.
S2, uniformly mixing the raw materials:
respectively adding 0.43kg of the raw apple pulp prepared in the step S1, 0.38kg of low-sugar apple fiber and 0.19kg of the raw white peach pulp into a stirrer, and stirring for 23min to uniformly mix the raw apple pulp, the low-sugar apple fiber and the raw white peach pulp;
s3, grinding and homogenizing:
adding the slurry uniformly mixed in the step S2 into a colloid mill, grinding and homogenizing the slurry by using the colloid mill, and repeatedly grinding the slurry for 3 times to obtain fruit paste with the granularity of 2-3 mm;
s4, filling and sterilizing:
canning the fruit paste prepared in the step S3 at a low temperature (57 ℃), keeping the container clean while canning, preventing oxygen from entering the container, and sterilizing the product (the temperature is 93 ℃, and the time is 30min) after canning to ensure uniform sterilization;
s5, detecting, and warehousing finished products:
taking a certain amount of canned, sterilized and cooled products, detecting the products, and warehousing finished products after the detection is qualified.
Example 3:
a preparation method of pure natural sugar-reducing apple and white peach infant fruit paste comprises the following steps:
s1, preparation of raw materials:
preparing the apple puree: selecting 5kg of mature, intact and disease and pest free fresh apples, cleaning and removing impurities; adding the cleaned apples into a crusher for crushing, then adding the crushed apples into a double-channel beater for beating, separating apple peel, apple seeds, apple cores and the like to obtain crude apple raw pulp, adding the crude apple raw pulp into a colloid mill, and grinding and homogenizing to obtain uniform and fine apple raw pulp with the granularity less than or equal to 5 mm;
preparing low-sugar apple fiber: taking 2.8kg of apple pulp residue which is a byproduct obtained from apple juice production and purchased from a certain fruit industry company, adding into a colloid mill, setting the rotating speed at 2300r/min, grinding, homogenizing, and repeatedly grinding for 2 times to obtain fine and uniform low-sugar apple fiber;
preparing the white peach primary pulp: selecting 1.2kg of ripe, intact and disease and insect pest-free white peaches, cleaning, brushing, adding the cleaned white peaches into a crusher for crushing, separating to obtain white peach pulp, adding the white peach pulp into a beater, beating to obtain a crude white peach puree, adding the crude white peach puree into a colloid mill for grinding and homogenizing to obtain the white peach puree with uniform fineness and granularity less than or equal to 5 mm.
S2, uniformly mixing the raw materials:
taking 0.45kg of the apple raw juice prepared in the step S1, 0.49kg of low-sugar apple fiber and 0.6kg of white peach raw juice, adding into a stirrer, and stirring for 25min to uniformly mix;
s3, grinding and homogenizing:
adding the slurry uniformly mixed in the step S2 into a colloid mill, grinding and homogenizing the slurry by using the colloid mill, and repeatedly grinding the slurry for 2 times to obtain fruit paste with the granularity of 2-3 mm;
s4, filling and sterilizing:
canning the fruit paste prepared in the step S3 at a low temperature (56 ℃), keeping the container clean while canning, preventing oxygen from entering the container, and sterilizing the product (the temperature is 95 ℃, and the time is 28min) after canning to ensure uniform sterilization;
s5, detecting, and warehousing finished products:
taking a certain amount of canned, sterilized and cooled products, detecting the products, and warehousing finished products after the detection is qualified.
Total sugar content determination experiment of the product
The total sugar content of the fruit puree prepared in examples 1-3 and the reference products 1-3 were measured, respectively, and the results of the reference products 1-3 are shown in table 1.
TABLE 1 Total sugar content determination results of pure natural blood sugar-lowering apple and white peach fruit paste for infants and reference substances
| Example 1 | Example 2 | Example 3 | Reference 1 | Control 2 | Control 3 | |
| Total sugar content (%) | 7.87±0.06 | 8.67±0.21 | 8.20±0.00 | 12.93±0.06 | 13.80±0.10 | 20.33±0.15 |
Food effect determination experiment of product of the invention
The experimental population of 200 infants of 10 months to 2 years old was selected and divided into four groups of 50 infants, the first 3 groups were experimental groups, which correspond to examples 1 to 3, and the 4 th group was comparative group, respectively, for comparative experiments. 50g of the apple and white peach pure natural blood sugar reducing infant fruit paste disclosed by the embodiment of the invention is ingested by each person in an experimental group on average every day, the infant fruit paste is continuously eaten for 6 months, the experimental group and the rest of the comparative group are basically consistent in overall catering, and after 6 months, the health condition result of the infant is obtained through testing, and is shown in table 2.
Table 2: health status of infant 6 months after eating pure natural apple and white peach blood sugar reducing infant fruit paste
And the infants of the experimental group have no constipation or allergy symptom during eating the pure natural blood sugar reducing apple white peach infant fruit paste of the embodiment of the invention.
As can be seen from table 1 above, the total sugar content of the infant fruit puree prepared in examples 1-3 is not more than 9%, while the content of the commercially available fruit puree is more than 12.5%, even more than 20%, and the total sugar content of the fruit puree obtained in examples 1-3 is 30% -60% lower than that of the commercially available fruit puree.
As can be seen from table 2 above, after the infants continuously eat the infant fruit puree prepared in examples 1-3, the number of people with dysplasia and obesity is significantly reduced, the puree is safe and healthy to eat, and can effectively improve the growth health condition of the infants.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The pure natural blood sugar-reducing apple and white peach fruit paste for infants is characterized by comprising the following components in parts by weight: the material is prepared from the following raw materials in percentage by weight: 20-80% of apple raw pulp, 20-70% of low-sugar apple fiber and 3-40% of white peach raw pulp, wherein the apple raw pulp is prepared by crushing, pulping and grinding homogenization of fresh apples, the low-sugar apple fiber is prepared by grinding and homogenizing squeezed apple pulp residues, and the white peach raw pulp is prepared by cleaning, crushing, pulping, grinding and homogenizing fresh white peaches.
2. The pure natural sugar-reducing apple and white peach infant fruit puree as claimed in claim 1, is characterized in that: the paint is prepared from the following raw materials in percentage by weight: 27% of apple puree, 45% of low-sugar apple fiber and 28% of white peach puree.
3. The pure natural sugar-reducing apple and white peach infant fruit puree as claimed in claim 1, is characterized in that: the paint is prepared from the following raw materials in percentage by weight: 43% of apple puree, 38% of low-sugar apple fiber and 19% of white peach puree.
4. The pure natural sugar-reducing apple and white peach infant fruit puree as claimed in claim 1, is characterized in that: the paint is prepared from the following raw materials in percentage by weight: 45% of apple puree, 49% of low-sugar apple fiber and 6% of white peach puree.
5. The pure natural sugar-reducing apple and white peach infant fruit puree as claimed in claim 1, is characterized in that: the sugar content of the low-sugar apple fiber is 2.0-4.9%.
6. A preparation method of pure natural sugar-reducing apple and white peach infant fruit paste is characterized by comprising the following steps: the method comprises the following steps:
s1, preparation of raw materials:
preparing the apple puree: selecting mature, intact and disease and pest free fresh apples, cleaning and removing impurities; adding cleaned fresh apples into a crusher for crushing, then adding the crushed apples into a double-channel beater for beating, separating apple peels, apple seeds and apple cores to obtain crude apple raw pulp, and then adding the crude apple raw pulp into a colloid mill for grinding and homogenizing to obtain uniform and fine apple raw pulp with small granularity;
preparing low-sugar apple fiber: adding squeezed apple pulp residue purchased from a certain fruit industry company into a colloid mill, and repeatedly grinding and homogenizing for multiple times to obtain low-sugar apple fiber;
preparing the white peach primary pulp: selecting mature, intact and disease and insect pest-free fresh white peaches, cleaning, brushing, adding the cleaned white peaches into a crusher for crushing, separating to obtain white peach pulp, adding the white peach pulp into a beater, beating to obtain a crude white peach puree, adding the crude white peach puree into a colloid mill for grinding and homogenizing to obtain the white peach puree which is uniform, fine and small in granularity.
S2, uniformly mixing the raw materials:
respectively adding the apple raw juice, the low-sugar apple fiber and the white peach raw juice prepared in the step S1 into a stirrer according to the mixture ratio, and stirring for 15-45min to fully and uniformly mix the raw materials to obtain mixed pulp;
s3, grinding and homogenizing:
adding the slurry uniformly mixed in the step S2 into a colloid mill, repeatedly grinding and homogenizing by using the colloid mill to obtain fruit paste with the particle size of 2-5 mm;
s4, filling and sterilizing:
canning the mashed fruit prepared in the step S3 at low temperature, wherein the container is kept clean while canning, oxygen is prevented from entering the container, and the product is sterilized after canning to ensure uniform sterilization;
s5, detecting, and warehousing finished products:
after sterilization and cooling, sampling and detecting, and warehousing products after detection is qualified.
7. The preparation method of the pure natural apple and white peach infant mashed fruit capable of reducing blood sugar according to claim 6, which is characterized by comprising the following steps: the granularity of the raw apple pulp prepared in the step S1 is less than or equal to 5 mm.
8. The preparation method of the pure natural apple and white peach infant mashed fruit capable of reducing blood sugar according to claim 6, which is characterized by comprising the following steps: the granularity of the virgin pulp of white peach prepared in the step S1 is less than or equal to 5 mm.
9. The preparation method of the pure natural apple and white peach infant mashed fruit capable of reducing blood sugar according to claim 6, which is characterized by comprising the following steps: the rotation speed of the colloid mill for grinding the squeezed apple pulp residue in the step S1 is 2000-2300r/min, and the grinding times are 2-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011243944.3A CN112385810A (en) | 2020-11-10 | 2020-11-10 | Pure natural blood sugar-reducing apple and white peach infant fruit paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011243944.3A CN112385810A (en) | 2020-11-10 | 2020-11-10 | Pure natural blood sugar-reducing apple and white peach infant fruit paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112385810A true CN112385810A (en) | 2021-02-23 |
Family
ID=74600032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011243944.3A Pending CN112385810A (en) | 2020-11-10 | 2020-11-10 | Pure natural blood sugar-reducing apple and white peach infant fruit paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112385810A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090584A (en) * | 2010-12-03 | 2011-06-15 | 陕西师范大学 | Pure natural apple compound dietary fiber fruit paste |
| CN102524695A (en) * | 2011-12-29 | 2012-07-04 | 陕西海升果业发展股份有限公司 | Method for preparing raw apple pulp |
-
2020
- 2020-11-10 CN CN202011243944.3A patent/CN112385810A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090584A (en) * | 2010-12-03 | 2011-06-15 | 陕西师范大学 | Pure natural apple compound dietary fiber fruit paste |
| CN102524695A (en) * | 2011-12-29 | 2012-07-04 | 陕西海升果业发展股份有限公司 | Method for preparing raw apple pulp |
Non-Patent Citations (1)
| Title |
|---|
| 袁枚: "《婴幼儿食品调制》", 31 January 2001, 金盾出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599246B (en) | Preparation method of milk beverage containing various jujube components | |
| CN106721789A (en) | A kind of oat compound linolenic acid beverage and preparation method thereof | |
| CN107751909A (en) | A kind of Actinidia kolomicta compound nectar and preparation method thereof | |
| CN101564182A (en) | Method for preparing cherry drink | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| CN112220008A (en) | Pure natural blood sugar-reducing infant fruit paste and preparation method thereof | |
| CN101703217A (en) | Beverage with health care function and preparation method thereof | |
| CN112385810A (en) | Pure natural blood sugar-reducing apple and white peach infant fruit paste and preparation method thereof | |
| CN103859524A (en) | Non-boiled fresh cassava juice and preparation method thereof | |
| CN105212205A (en) | A kind of composition and preparation method alleviating pregnant woman's vomiting | |
| CN113057302A (en) | Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof | |
| CN107889981A (en) | A kind of Fructus psidii guajavae immaturus juice beverage and its preparation technology | |
| CN105685879A (en) | Bean paste cake suitable for being eaten in summer and production method thereof | |
| KR101391713B1 (en) | Salad dressing composition | |
| CN105166045A (en) | Preparation method for fruit particle yoghourt | |
| CN111374286A (en) | Formula and preparation method of honey, lemon and fig jam | |
| CN105104630A (en) | Pear-containing tea drink and preparation method thereof | |
| CN104531461A (en) | Technology for biologically brewing mango and dragon fruit wine | |
| CN109007471A (en) | A kind of anli pear diet fiber drink and preparation method thereof | |
| CN109043314A (en) | A kind of coarse cereals flour | |
| CN102551138A (en) | Formula of asparagus and artemisia selengensis turcz compounding beverage and preparing method of beverage | |
| CN1076959C (en) | Lily-lotus seed beverage | |
| CN111616360B (en) | Malus micromalus digestion-promoting tablet | |
| CN102987497A (en) | Gingko and wheat germ health-care beverage | |
| CN107397093A (en) | A kind of preparation method of balsam pear drinks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210723 Address after: 310023 room 510, building 3, No. 188, Lianchuang street, Wuchang Street, Yuhang District, Hangzhou, Zhejiang Province Applicant after: Boma (Hangzhou) Network Technology Co.,Ltd. Address before: 518133 room 06, 6th floor, No.1 Workshop, Daqian industrial plant, NO.67 District, Xingdong community, Xin'an street, Bao'an District, Shenzhen City, Guangdong Province Applicant before: Hongmili (Shenzhen) hypercholesterolemia research and service center |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210223 |
|
| RJ01 | Rejection of invention patent application after publication |