CN112438341A - Preserved apple with low sugar and high flavonoid content and preparation method thereof - Google Patents
Preserved apple with low sugar and high flavonoid content and preparation method thereof Download PDFInfo
- Publication number
- CN112438341A CN112438341A CN201910831835.4A CN201910831835A CN112438341A CN 112438341 A CN112438341 A CN 112438341A CN 201910831835 A CN201910831835 A CN 201910831835A CN 112438341 A CN112438341 A CN 112438341A
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- Prior art keywords
- apple
- sugar
- flavonoid
- petals
- preserved
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Images
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- 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
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- 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
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
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- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides preserved apples with low sugar and high flavonoid content and a preparation method thereof. The method comprises the following steps: peeling the high flavonoid apple fruits, cutting into sections, and removing seed nests; color protection treatment; hardening treatment; sugar infiltration in vacuum; baking; and (5) carrying out moisture regain treatment to obtain the product. The inventor of the invention researches and optimizes the processing technology of preserved apples by utilizing the high-flavonoid apples bred in the early stage of the subject group, researches and develops preserved apples which are rich in flavonoid health-care components and low in sugar content, and provides powerful technical support for production of low-sugar high-flavonoid preserved apples and extension of red-meat apple industrial chain.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to low-sugar high-flavonoid preserved apples and a preparation method thereof.
Background
The apple fruits contain more free polyphenol or flavonoid which is easily absorbed by human bodies, and have better effects on oxidation resistance, prevention of cardiovascular and cerebrovascular diseases, tumor resistance and the like, so that the apple is taken as a main consumption fruit in one day, doctors are far away from the apple, and the apple is greatly recommended as the main consumption fruit in a plurality of countries in the world. However, since long time ago, some good properties such as fruit polyphenol are gradually eliminated in the history of the long river due to the excessive pursuit of yield and appearance. Therefore, a subject group firstly proposes the concept of 'functional (high flavonoid) apples' and a breeding thought thereof, establishes a hybrid segregation population by taking Xinjiang red-pulp apples rich in health-care components such as flavonoids and the like as male parents, utilizes the invention patent technologies (authorized) such as 'three-selection two-early one-promotion apple breeding method', 'fruit tree multi-quality breeding method' and 'easily-colored apple variety breeding method' developed by the subject group, breeds new red-pulp apples such as beautiful red (fresh food processing dual-purpose type) and full red (processing special type) from the F2 generation within 12 years, and passes the examination of the Shandong forest examination committee in 2018.
At present, the structure of the apple varieties in China is mainly fresh red Fuji, high-quality special processing varieties are lacked, new red-pulp apple varieties such as Meihong and Manhong are selected and bred by subject groups, and the fruit flavonoid content is respectively 11.26mg g-1、13.9mg·g-1The apple is red, crisp, sour and sweet, and is a new high-quality processed apple variety.
The new red-pulp apple variety bred by the subject group is free from bagging, the production cost is saved, the pulp is full red, and the red-pulp apple variety is sour, sweet and delicious, has nutritional and health-care values and has large market potential; the processing performance is excellent, series products such as fruit juice, fruit wine, fruit slices, preserved fruits and the like can be researched and developed, abundant and various product choices are provided for consumers, a special apple town is created by combining travel and sightseeing picking, and then the fusion development of two industries and three industries is realized, the enterprise synergy is realized, the income of farmers is increased, the industry is prosperous, and the country is happy.
Therefore, according to the concept of 'intellectualization, pure nature and no addition', processing equipment such as a vacuum freeze dryer, a multifunctional vacuum drying and baking machine and the like is developed, and technical support is provided for the research and development of products such as preserved fruits and the like.
The preserved apple has bright color, strong fruit fragrance, sweet and refreshing taste, rich nutrition, and a large amount of glucose and fructose, and is easy to be absorbed and utilized by human body. In addition, the fruit acid, mineral substances, various vitamins, amino acids, dietary fibers and other substances beneficial to human health are also contained, and the color, the fragrance and the taste are integrated. Therefore, the preserved apple is one of the traditional special products in China. However, the traditional preserved apples have high sugar content, high sulfur content, no original fruit taste, serious loss of nutrient substances and limited consumption market potential.
Disclosure of Invention
The invention aims to provide a method for preparing preserved apples with low sugar and high flavonoid content.
The method for preparing the preserved apples with low sugar content and high flavonoid content provided by the invention comprises the following steps:
1) peeling the high flavonoid apple fruits, removing seed nests and cutting into sections;
2) carrying out color protection treatment on the apple petals pretreated in the step 1);
3) hardening the apple petals subjected to the color protection treatment in the step 2);
4) carrying out vacuum sugar infiltration on the apple petals hardened in the step 3);
5) baking the apple petals subjected to vacuum sugar permeation in the step 4);
6) and (5) carrying out moisture regain treatment on the baked apple petals to obtain the finished product.
The method can also comprise the step of classifying the apple fruits according to the sizes of the fruits before the step 1), so as to ensure that the sizes, the dryness, the humidity and the like of the prepared preserved fruits are uniform and consistent and maintain the consistency of the appearance and the taste of the products.
In step 1), the high flavonoid apple is a red-fleshed apple, specifically a red-beauty apple or a full-red apple, and more specifically a red-beauty apple.
In step 1), the cutting operation includes: peeling whole apple with transverse diameter of about 6cm, removing core, removing seed nest, and uniformly cutting into 7-9 pieces (with thickness of about 7 mm).
In step 2), the color protection process is performed by: soaking the apple petals in 0.8-1.2 wt% (specifically 1 wt%, meaning that 1gVc is dissolved in 99g of water) of D-sodium isoascorbate (also called VC) solution at room temperature for 20-40min (specifically 30 min).
In the color protection treatment, the ratio of the apple petals to the VC solution can be 0.3-0.6kg to 1L;
in step 3), the hardening process includes: placing the apple petals subjected to color protection treatment in the step 2) in CaCl2Soaking in a mixed solution of NaCl;
in the mixed solution, CaCl2The mass percentage content of the (B) can be 1.2-1.8%, and specifically can be 1.5%;
the mass percentage content of NaCl can be 0.7-1.3%, and specifically can be 1.0%;
in the hardening treatment, apple petals and CaCl2The mixture ratio of the NaCl solution to the NaCl solution can be 0.02-0.04 kg: 1L;
the soaking time can be 20-40min, specifically 30 min; the temperature of the soaking can be 20-30 ℃;
in the step 4), in the vacuum sugar infiltration process, the proportions of the hardened apple petals, sugar and water may be as follows: 0.3-0.6kg, 0.15 kg:1L, specifically can be: 0.4kg:0.15 kg: 1L;
the vacuum sugar infiltration is performed by using a vacuum freezer.
The vacuum sugar infiltration operation comprises the following steps: and fishing out the hardened apple pieces, draining water, and putting into a vessel filled with sugar water, wherein the sugar water is over the apple pieces. And then putting the mixture into a vacuum freeze dryer for vacuumizing and sugar infiltration treatment, relieving the vacuum, and continuously soaking in the sugar water.
Wherein the vacuum degree after vacuum pumping treatment can be 0.08Mpa, the sugar infiltration treatment temperature can be room temperature, and the vacuum sugar infiltration can be carried out for 30-90min, specifically 45 min;
the continuous soaking time can be 10-14h (specifically 12h), and the temperature can be room temperature.
The sugar may specifically be sucrose.
In step 5), the baking operation includes: draining the apple slices subjected to vacuum sugar infiltration in the step 4), and then putting the apple slices into a vacuum hot air dryer for drying;
the drying temperature can be 30-60 ℃, and specifically can be 50 ℃; the vacuum degree can be 70-98kPa, specifically 95 kPa; the time may be 8 to 15 hours, specifically 12 hours.
In step 6), the dampening operation is: cooling the temperature of the apple petals baked in the step 5) to room temperature or storage temperature.
The method can further comprise the operation of selecting the preserved apples after moisture regaining, removing unqualified products such as cracks and irregular shapes, and then carrying out vacuum packaging and storage on the qualified products.
The preserved apple with low sugar and high flavonoid prepared by the method also belongs to the protection scope of the invention.
The low-sugar high-flavonoid preserved apple has the flavonoid content of 11.87-15.61mg/g, the total phenol content of 8.87-9.57mg/g, the anthocyanin content of 0.281-0.316Abs/g FW, the reducing sugar content of 382-420mg/g, the malic acid content of 0.721-0.754mmol/100g, the Vc content of 45.18-51.27mg/100g, the antioxidant capacity of 7380.5-7829.4 mu mol/l and the water content of 8.87-9.57%.
The invention researches and optimizes the processing technology of preserved apples by using high-flavonoid apples bred in the early stage of the subject group, optimizes the parameters of each step according to the characteristics of red-pulp apples (particularly, red-American apples), reserves more nutritional values, has better mouthfeel and greatly reduces the processing time.
The invention has the following advantages:
1. the traditional processing technology has high sugar content and high sulfur content and is not good for the health of people. Therefore, the VC with healthier performance is used for preventing browning, and the sugar content is also reduced during sugar infiltration. The vacuum sugar permeation is adopted, so that the apple with high flavonoid content is more consistent with the meat quality of apples, and the apple with high flavonoid content is fine and smooth in taste and chewy;
2. the quality guarantee period of the preserved fruit can be prolonged by the method of vacuumizing for storage;
3. the toughness of the preserved fruit can be increased by hardening treatment, and proper parameters are selected according to the characteristics of the high-flavonoid apples;
4. the vacuum hot air drying can greatly shorten the baking time, and the vacuum condition and low temperature baking can keep more nutrient components such as flavonoid and the like;
5. develops the preserved apples which are rich in flavonoid health-care components and low in sugar content, and provides powerful technical support for the production of the preserved apples with low sugar red meat, the popularization and the application of the apples with high flavonoid and the extension of the industrial chain.
6. The vacuum sugar infiltration can be carried out more quickly and better, and more nutrient substances are reserved.
The research researches and develops a low-sugar high-flavonoid preserved apple by taking the 'beautiful red' and 'full red' red-pulp apple new varieties rich in flavonoid and other nutritional ingredients newly bred by subject groups as materials, provides leisure food integrating nutrition (flavonoid and the like) and health (low sugar) for consumers, provides theoretical basis and technical support for innovative development of preserved apple industry and popularization and application of the new varieties, and plays an important role in promoting the fusion development of two-three industries.
Drawings
FIG. 1 is a photograph of a high flavonoid apple fruit (beautiful red);
FIG. 2 is a photograph of preserved low-sugar high-flavonoid Meihong apples prepared in example 1 of the present invention;
FIG. 3 is a photograph of Fuji preserved apple prepared from Fuji apple fruit according to the present invention;
FIG. 4 is a photograph of a commercial preserved apple in Daoxiangcun.
Detailed Description
The present invention will be described below with reference to specific examples, but the present invention is not limited thereto.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; reagents, materials and the like used in the following examples are commercially available unless otherwise specified.
The source of Meihong apple in the following examples is shown in [1] Wang nan, Liu Wen Jun, Wang Itong, xu Hai Feng, hong Cheng, Yang Guang, Wu Shu Jing, Zhang Zong Ying, Chen Xuesan, high flavonoid apple new variety 'Meihong' [ J ] Horticulture, 2018,45(S2): 2705-.
The full red apple is from [2] Wangma, Jade, Schuisng, Zhang, Su Meng Yu, Poplar, Liu Wen Jun, Zhang Zong, Chen schson, the new variety of the high flavonoid apple 'full red' gardening academic newspaper, 2018,45(S2): 2703-.
Example preparation of preserved Meihong apple
1. Selecting materials: selecting fresh, mature and high-quality Meihong apples, and removing pest and disease damage fruits and rotten fruits.
2. Peeling, cutting into sections and removing seed nests: cleaning apple, peeling, removing seed nest and stem base, cutting into pieces of uniform size, and cutting one apple into 7-9 pieces.
3. Color protection treatment: immersing 0.5kg of cut apple petals in 1L (mass percentage, the same below) of Vc color protection solution for color protection for 30min, and washing out the residual color protection solution.
4. Hardening treatment: draining apple pieces with 1L of 1.5% CaCl2+ 1.0% NaCl solution for 30 minutes for hardening treatment.
5. And (3) sugar infiltration in vacuum: vacuumizing with vacuum freeze drier at room temperature of 0.08Mpa and 25 deg.C, allowing sugar water (prepared by dissolving 0.15kg sucrose in 1L water) to cover fruit pieces, and infiltrating for 45min, and soaking in the sugar water for 12 hr.
6. Baking (vacuum hot air drying)
And after sugar infiltration is finished, putting the mixture into a vacuum drier for drying. The temperature was 50 ℃ and the vacuum was about 95 kPa, which took about 12 hours.
7. Moisture regain
The preserved fruit is packaged after the temperature is reduced to room temperature or storage temperature, and water drops are prevented from forming on the surface of the packaging bag.
8. Selecting and packaging
And removing unqualified products such as cracks and irregular shapes, selecting products with good quality, and vacuumizing and packaging.
Comparative example
1. Selecting materials and grading: selecting fresh and plump red-pulp apples, and removing pest and disease-damage fruits and rotten fruits.
2. Peeling, cutting into sections and removing seed nests: after washing the apples, peeling the peels, and digging seed nests and peduncles. The Meihong apple is generally three-stage, and is cut into 7-9 petals with uniform size.
3. Soaking and hardening: immersing 0.5kg of cut apple petals in 0.1% calcium chloride and 0.3% sodium bisulfite solution for 10-15 hours.
4. Evacuating: vacuum processing the apple pieces with vacuum tank, wherein the mass fraction of the evacuated liquid (sugar water) is 20%, the temperature is 40 deg.C, and the sugar water is used for immersing the fruit pieces. The evacuation time is 20-30 minutes, and the air is stopped to be evacuated, the normal pressure is recovered, and then the standing and the soaking are carried out for 15 minutes.
5. Sugar preparation: the raw materials are boiled by a boiling method of adding sugar for many times. 2.5 kg of prepared 35-40% sugar solution is added into the pot, and about 0.5kg of cut apple petals is added after the sugar solution is boiled. After boiling, 0.5kg of 50% cold sugar solution was added and this step was repeated three times every ten minutes. Adding sugar after the surface of the apple petals appears with lines. 0.5kg of sugar was added twice in the first two times, 0.6kg in the middle two times, and 0.7 kg in the fifth six times. A total of 6 sugars were added, each 5 minutes apart. After 20 minutes of cooking, the preserved fruit is poured into a tank together with the sugar solution for soaking for 48 hours.
6. And (6) baking. And after the sugaring is finished, putting the sugar-soaked. The whole baking time is about 28-32 hours.
7. And (6) selecting and packaging. And removing unqualified products such as burnt sheets and fragments, and performing vacuum packaging.
The above process is described in document [2] processing technique of preserved fruit of Zhang gang apple [ J ] farmhouse consultant, 2015(21):55-56.
The preserved Meihong apples prepared in the examples and the comparative examples are respectively subjected to sensory description
Nutritional and health component detection
The components of flavonoid, anthocyanin, sugar degree and the like of the preserved apples in Beijing Rice Xiangcun and Fuji prepared under the same processing technology conditions as the examples are detected by taking the preserved apples in Beijing Rice Xiangcun and the preserved apples in Fuji prepared under the same processing technology conditions as the examples.
Detection method
1. Flavonoid content determination
Flavonoid content was determined using the method of Jiand (1999): the specific operation is as follows: adding liquid nitrogen into 1g of pulp, grinding, adding 10ml of 65% precooled ethanol, mixing uniformly, leaching for 4h at 4 ℃ in the dark, and centrifuging for 20min at 12000 g. 0.5mL of the supernatant was aspirated into a test tube, and 1mL of 5% NaNO was added in that order2、1ml10％AL(NO3)3、4mL 2molL-1NaOH, after standing for 15min, absorbance was measured at 510nm (blank control 80% ethanol instead of supernatant). Rutin (rutin, Sigma chemical, ST, Louiis, USA) is used as a standard sample, a standard curve is drawn, and finally, the flavonoid content represents mg rutin-1FW. Repeat 3 times.
2. Determination of anthocyanin content
(1) Detecting by spectrophotometry. 0.5g of the pericarp was weighed out accurately (ground to a powder) and 5ml of 1% precooled methanol hydrochloride was added. (2) Leaching at 4 ℃ in dark for 24 h. (3) Adding 4ml KCl buffer (ph 1.0) and NaAc buffer (ph 4.5) into 1ml of extractive solution, respectively, mixing, standing at 4 deg.C, and extracting in dark for 15 min. (4) Centrifuging at 8000r/min for 10min, and measuring light absorption values at 510nm and 700nm
The anthocyanin content (mg/g) is Δ a × 5 × 0.005 × 1000 × 449.2/(26900 × 0.5);
△A＝(A510-A700)(PH＝1.0)-(A510-A700)(PH＝4.5)。
3. sample preparation (Total phenol, antioxidant capacity)
Removing pericarp and core, grinding fruit pulp with liquid nitrogen into powder, weighing 10g fruit powder, adding 50mL 80% acetone, extracting at 4 deg.C for 2 hr, filtering, adding 50mL 80% acetone into residue, extracting for 1 hr, filtering, removing acetone by rotary evaporation at 40 deg.C, and removing residual part of 5000 r.min-1Centrifuged, and the supernatant was taken up in a 20mL volumetric flask with deionized water.
Determination of Total phenol content
FC method 1ml filtrate added 1ml FC reagent, added 3ml 7.5% Na2CO3After adding 5ml of water to react for 30-60min, the absorbance is measured at 765 nm. And taking gallic acid as a standard substance to make a standard curve.
Measurement of antioxidant Capacity
Preparing a reaction solution: 12.8mg of DPPH reagent is dissolved in methanol, and the solution is made into a 100ml volumetric flask to prepare 128mg/l mother solution. The mixture is placed in a refrigerator with the temperature of-20 ℃ and diluted by 5 times to 25.6mg/l when in use, and the mixture is prepared for use.
Preparation of Trolox (M ═ 250.3) standard curve: trolox standard solutions were prepared and then added to the tubes in six gradients set at 62.5, 125, 250, 500, 750, 1000 μm/l, respectively.
The diluted solution (200. mu.l) was added to 2.8ml of a methanol solution of DPPH, and the reaction was carried out for 30min under protection from light, and the absorbance was measured at 517nm, and the sample was replaced with the same volume of distilled water as the control.
4. VC content determination-2, 6-dichlorophenol indophenol titration method
Standard ascorbic acid solution (0.1 mg/ml): 10mg of ascorbic acid was accurately weighed, dissolved in 1% oxalic acid and made to 100 ml. Stored in brown glass bottles, preferably prepared just before use.
0.01% 2, 6-dichlorophenol indophenol solution: 50mg of 2, 6-dichlorophenol indophenol are dissolved in 300ml of NaHCO containing 104mg3Cooling in hot water, diluting to 500ml, filtering, bottling in brown bottle, and storing in refrigerator. The vitamin C standard solution is used for calibrating the concentration of the vitamin C.
Extraction: weighing 1g of sample, adding 1ml of 2% oxalic acid, pouring into a 20ml volumetric flask, washing for a plurality of times by using 2% oxalic acid, finally fixing the volume to a scale, fully mixing uniformly, filtering, and discarding the first few milliliters of filtrate.
Calibrating the concentration of the 2, 6-dichlorophenol indophenol solution:
measuring 1ml of standard vitamin C solution, adding 9ml of 1% oxalic acid into a 50ml conical flask, simultaneously measuring 10ml of oxalic acid into another 50ml conical flask as a blank control, and titrating by using calibrated 2, 6-dichlorophenol indophenol until pink appears and the color does not fade for 15 seconds. The number of milliliters used was recorded and the number of milligrams of oxygen available to vitamin C per milliliter (k) of 2, 6-dichlorophenol indophenol was calculated
And (3) determination of a sample:
2 conical bottles of 50ml are taken, 10ml of filtrate is added respectively, and the solution is titrated by calibrated 2, 6-dichlorophenol indophenol until pink appears and the solution does not fade for 15 seconds. The whole titration process is preferably quick and is not more than 2min, the blank titration method is the same as the previous method, the results obtained by the two titrations are recorded, and the average value is calculated.
Calculation of results
And (3) calculating the content of the vitamin C in each 100g of sample according to experimental data:
in the formula: v1 volume of stripping dye (ml) used for titration of sample liquid
V2 volume of dye consumed (ml) for titration of blank
V3 is the volume (ml) of filtrate used for sample determination
V is the total volume of the sample extract
K is the amount (mg) of 1ml of dye capable of oxidizing vitamin C
W is the weight (g) of the sample
5. Reducing sugar determination-Fehling reagent method
Preparing a solution A: NaOH125g, potassium sodium tartrate 137g, distilled water to 500ml
Preparing a solution B: 34.5g of crystal copper sulfate and 0.5ml of concentrated sulfuric acid are added with 500ml of distilled water to reach the volume of 500ml
Blank test: 50ml of water, 5ml of feilin A solution, 5ml of feilin B solution and 4-5 particles of zeolite are boiled in 2 min. Titrate with 5% standard glucose until a brick-red precipitate appears, add 2 drops of methine blue indicator, continue dropping with 5% standard glucose solution until the blue color disappears, and record the volume.
Leaching a sample: taking 1g sample, adding 2ml water, leaching in 80 deg.C water bath for 30min, and centrifuging for 20 min.
And (3) sample titration: 50ml of water, 5ml of feilin A solution, 5ml of feilin B solution and 4-5 particles of zeolite are added, 1ml of sample is added, and boiling is carried out within 2 min.
6. Acid determination
Preparation of 0.1mol/l sodium hydroxide standard titration solution: 4g of sodium hydroxide was made up to 1000ml of water.
1% phenolphthalein indicator solution: 1g of phenolphthalein was dissolved in 60ml of 95% ethanol and diluted to 100ml with water.
Leaching: weighing 1g of sample, adding distilled water to a constant volume of 20ml, heating in a water bath at 75-80 ℃ for 0.5 hour, filtering, and diluting by 10 times.
Sampling 10ml, adding 5-10 drops of phenolphthalein indicator, measuring sodium hydroxide standard titration solution by using an alkaline burette for titration, and recording the volume. Titrate to reddish color for 30s without fading and record volume.
C-molar concentration of sodium hydroxide standard solution
V1-volume of sodium hydroxide Standard solution consumed upon titration (ml)
V0-volume of sample solution (ml) for pipetting
M (v) -sample volume (ml)
20-volume constant (ml) after leaching sample
K-coefficient converted to grams of acid
7. And (3) measuring the water content: direct drying method
Taking a flat weighing bottle made of clean aluminum or glass, placing the flat weighing bottle in a drying box at 101-105 ℃, obliquely supporting a bottle cover at the edge of the bottle, heating for 0.5-1.0 h, taking out the flat weighing bottle, covering the flat weighing bottle, placing the flat weighing bottle in a dryer, cooling for 0.5h, weighing, and counting (m 3). Accurately weighing 2g
The sample (to the nearest 0.0001 g) was placed in the weighing bottle to a thickness of about 5mm, capped, precision-weighed and counted (m 1). And (3) placing the bottle in a drying box at 101-105 ℃, obliquely supporting a bottle cap at the bottle edge, drying for 4 hours, covering and taking out, placing the bottle in a dryer, cooling for 0.5 hour, and weighing (m 2). And then putting the mixture into a drying oven at 101-105 ℃ for drying for 1h, taking out the dried mixture, cooling the dried mixture in a dryer for 0.5h, and weighing the cooled mixture. Until the mass difference between the two times is not more than 0.002g, the constant weight is obtained.
In the formula: x-the content of water in the sample%
m 1-weighing of bottle and sample mass, g
m 2-weight of bottle and sample after drying, g
m 3-weighing the bottle mass, g
From the above table, it can be seen that:
1. flavonoid content of four preserved fruits: the preserved apple with low sugar and high flavonoid, Fuji preserved apple, prepared by the comparative example, the preserved apple in Daoxiangcun. The flavonoid has antiinflammatory, antiallergic and antiviral properties, and can be used for preventing various diseases such as cancer, heart disease, diabetes and tumor, preventing atherosclerosis, and reducing risk of coronary artery disease.
2. Anthocyanin content of four preserved fruits: preserved apple with low sugar and high flavonoid > preserved apple prepared by comparative example > Fuji preserved apple > preserved apple in Daoxiangcun. The anthocyanin has good protective effect on eyes, can relieve eye fatigue and improve human eyesight. Also has antioxidant, inflammation inhibiting and chronic diseases preventing effects.
3. Antioxidant capacity of four preserved fruits: the preserved apple with low sugar and high flavonoid, Fuji preserved apple, prepared by the comparative example, the preserved apple in Daoxiangcun. The antioxidant function is very important for human health, and can reduce and eliminate free radicals, inhibit lipid peroxidation, prevent coronary heart disease, prevent arteriosclerosis and the like.
4. Total phenolic content of four preserved fruits: the preserved apple with low sugar and high flavonoid, Fuji preserved apple, prepared by the comparative example, the preserved apple in Daoxiangcun. The total phenols have effects of treating pain, inflammation, obesity and oxidation resistance, and can relieve threat of high fat food to human health.
5. Reducing sugar content of the four preserved fruits: rice Xiangcun preserved apple > preserved apple prepared by the comparative example > Fuji preserved apple > preserved apple with low sugar and high flavonoid.
6. Malic acid content of four preserved fruits: preserved apple with low sugar and high flavonoid > preserved apple prepared by comparative example > Fuji preserved apple > preserved apple in Daoxiangcun. The preserved Meihong apples are sour, sweet and delicious, have low sugar content and are suitable for most people to eat.
7. Water content of the four preserved fruits: the preserved apple prepared by the comparative example is the preserved apple with low sugar and high flavonoid, the preserved Fuji apple and the preserved rice-flavor village apple. The preserved apple has a water content of less than 20%, and the preserved apple has moderate dryness, no shriveling and no stickiness to hands.
8. Vc content of four preserved fruits: preserved apple with low sugar and high flavonoid > preserved apple prepared by comparative example > Fuji preserved apple > preserved apple in Daoxiangcun. Vc has various benefits to human body, and can prevent cardiovascular diseases and gum bleeding, promote wound healing, and promote growth of teeth and bones.
In conclusion, the preserved apple with low sugar content and high flavonoid content provided by the invention has good taste and high quality, has health-care property, trophism and functionality, and can be popularized and eaten as a novel preserved apple.
Claims (10)
1. A method for preparing preserved apple with low sugar and high flavonoid comprises the following steps:
1) peeling the high flavonoid apple fruits, removing seed nests and cutting into sections;
2) carrying out color protection treatment on the apple petals pretreated in the step 1);
3) hardening the apple petals subjected to the color protection treatment in the step 2);
4) carrying out vacuum sugar infiltration on the apple petals hardened in the step 3);
5) baking the sugar-infiltrated apple petals in the step 4);
6) and (5) carrying out moisture regain treatment on the baked apple petals to obtain the finished product.
2. The method of claim 1, wherein: in the step 1), the high flavonoid apple is a red-pulp apple;
the operation of the cutting flap is as follows: peeling whole apple with transverse diameter of 6cm, removing core, removing seed nest, and uniformly cutting into 7-9 pieces;
in step 2), the color protection treatment is performed by: soaking the apple petals in 0.8-1.2 wt% VC solution for 20-40 min;
in the color protection treatment, the ratio of the apple petals to the VC solution is 0.3-0.6kg: 1L.
3. The method according to claim 1 or 2, characterized in that: in step 3), the hardening operation is as follows: placing the apple petals subjected to color protection treatment in the step 2) in CaCl2Soaking in a mixed solution of NaCl;
in the mixed solution, CaCl2The mass percentage content of the active ingredients is 1.2 to 1.8 percent;
the mass percentage content of NaCl is 0.7-1.3%;
in the hardening treatment, apple petals and CaCl2The mixture ratio of the NaCl solution to the NaCl solution is 0.02-0.04 kg: 1L;
the soaking time is 20-40 min; the soaking temperature is 20-30 ℃.
4. The method according to any one of claims 1-3, wherein: in the step 4), in the vacuum sugar infiltration process, the proportions of the hardened apple petals, sugar and water are as follows in sequence: 0.3-0.6kg, 0.15 kg: 1L;
the vacuum sugar infiltration is performed by using a vacuum freezer.
5. The method of claim 4, wherein: the vacuum sugar infiltration operation comprises the following steps: fishing out the hardened apple pieces, draining water, and putting into a vessel filled with sugar water, wherein the sugar water is over the apple pieces; and then putting the mixture into a vacuum freeze dryer for vacuumizing and sugar infiltration treatment, relieving the vacuum, and continuously soaking in the sugar water.
6. The method according to claim 5, characterized in that: the vacuum degree after the vacuum pumping treatment is 0.08Mpa, the temperature of sugar infiltration treatment is room temperature, and the vacuum sugar infiltration is carried out for 30-90 min;
the continuous soaking time is 10-14h, and the temperature is room temperature.
7. The method according to any one of claims 1-6, wherein: in the step 5), the baking operation comprises the following steps: draining the sugar-infiltrated apple petals in the step 4), and then putting the apple petals into a vacuum hot air dryer for drying;
the drying temperature is 30-60 ℃, and the vacuum degree is 70-98 kilopascal; the time is 8-15 hours.
8. The method according to any one of claims 1-7, wherein: in the step 6), the dampening operation is as follows: cooling the temperature of the apple petals baked in the step 5) to room temperature or storage temperature.
9. Preserved low-sugar high-flavonoid apple produced by the method of any one of claims 1-8.
10. The preserved low sugar high flavonoid apple according to claim 9, characterized in that: the low-sugar high-flavonoid low-sugar preserved apple has the flavonoid content of 11.87-15.61mg/g, the total phenol content of 8.87-9.57mg/g, the anthocyanin content of 0.281-0.316Abs/g FW, the reducing sugar content of 382-420mg/g, the malic acid content of 0.721-0.754mmol/100g, the Vc content of 45.18-51.27mg/100g, the antioxidant capacity of 7380.5-7829.4 mu mol/l and the water content of 8.87-9.57%.
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Citations (5)
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|---|---|---|---|---|
| CN102048013A (en) * | 2009-10-29 | 2011-05-11 | 齐家运 | Preserved apple |
| CN102067932A (en) * | 2010-12-08 | 2011-05-25 | 沈阳农业大学 | Preparation method of low-sugar fully-preserved wild kiwiberries |
| CN102488057A (en) * | 2011-12-01 | 2012-06-13 | 俞关权 | Method for preparing low-sugar crisp plums |
| CN102630886A (en) * | 2011-02-11 | 2012-08-15 | 上海来伊份股份有限公司 | Apple ring and preparation method thereof |
| CN106720862A (en) * | 2016-11-25 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The processing method of preserved apple |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048013A (en) * | 2009-10-29 | 2011-05-11 | 齐家运 | Preserved apple |
| CN102067932A (en) * | 2010-12-08 | 2011-05-25 | 沈阳农业大学 | Preparation method of low-sugar fully-preserved wild kiwiberries |
| CN102630886A (en) * | 2011-02-11 | 2012-08-15 | 上海来伊份股份有限公司 | Apple ring and preparation method thereof |
| CN102488057A (en) * | 2011-12-01 | 2012-06-13 | 俞关权 | Method for preparing low-sugar crisp plums |
| CN106720862A (en) * | 2016-11-25 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The processing method of preserved apple |
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| Title |
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| 祝美云等: "低糖果脯生产工艺中护色与硬化效果的研究", 《食品科学》 * |
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