CN112753980A

CN112753980A - Preparation method of instant konjac freeze-dried particle fruit juice sauce

Info

Publication number: CN112753980A
Application number: CN202011570537.3A
Authority: CN
Inventors: 吴平; 汪兵; 余俭; 何艳丽; 刘锦芬
Original assignee: Hubei Yizhi Konjac Biotechnology Corp
Current assignee: Hubei Yizhi Konjac Biotechnology Corp
Priority date: 2020-12-26
Filing date: 2020-12-26
Publication date: 2021-05-07

Abstract

A preparation method of instant konjak freeze-dried particle fruit juice sauce comprises the following steps: step 1: preparing konjak gel particles; step 2: preparing konjak gel particles; and step 3: freeze drying; and 4, step 4: preparing a juice solution; and 5: preparing a juice solution containing konjac glucomannan; step 6: and (4) mixing the konjac freeze-dried particles prepared in the step (3) with the juice solution containing konjac glucomannan prepared in the step (5), and uniformly stirring to obtain the konjac freeze-dried particle instant juice sauce. The preparation method of the instant konjac freeze-dried particle juice sauce provided by the invention can solve the problems of complex preparation process, too low dietary fiber content and poor taste, and the freeze-dried konjac particles are innovatively added, so that the dietary fiber content is increased, and the jam body is rich in chewing feeling; compared with the content of dietary fiber in common fruit juice sauce, the dietary fiber content of the konjac freeze-dried particle instant fruit juice sauce prepared by the invention can be improved by 2-3 times.

Description

Preparation method of instant konjac freeze-dried particle fruit juice sauce

Technical Field

The invention relates to the technical field of food, in particular to a preparation method of instant konjac freeze-dried particle juice sauce.

Background

The dietary fiber is divided into water-soluble dietary fiber and insoluble dietary fiber, the water-soluble dietary fiber is a fiber type capable of being dissolved in water, has viscosity, and can absorb a large amount of water in intestinal tracts to keep the excrement in a soft state. The water-soluble fiber can effectively activate beneficial bacteria in the intestinal tract, promote mass propagation of beneficial bacteria and create healthy ecology of the intestinal tract. Insoluble dietary fiber refers to a type of fiber that is neither soluble in water nor glycolyzed by microorganisms in the large intestine, and mainly comprises cellulose, hemicellulose, lignin, etc.

The content of water-soluble dietary fiber in the high-quality dietary fiber is above 10%; the dietary fiber has physiological effects of relaxing bowels, reducing blood cholesterol, reducing blood sugar and the like, is a seventh nutrient, and the daily recommended dietary fiber intake of a human body is 25-35g, but the intake of the water-soluble dietary fiber is far lower than the level.

The lack of dietary fiber in China is a general problem, and is deficient in different degrees in cities and rural areas. The Chinese Nutrition society surveys in 2000 and shows that the average daily intake of adults in China is 13.3g, and the intake of dietary fiber is far lower than the recommended intake.

At present, although most of dietary fiber products in the market are health care products, dietary fiber is rarely supplemented by food, and the existing dietary fiber food in the market has the defects of complex preparation process, low dietary fiber content, requirement of more dietary fiber to supplement and poor mouthfeel.

Disclosure of Invention

The invention aims to solve the technical problem of providing a preparation method of instant konjac freeze-dried particle juice sauce, which can solve the problems of complex preparation process, low dietary fiber content and poor taste, and the freeze-dried konjac particles are innovatively added to increase the dietary fiber content and enable the jam body to have a chewing feeling. The freeze-dried konjak particles can form a plurality of holes due to dehydration, so that the juice and fruit flavor can be well absorbed, the taste of the juice sauce is improved, the content of dietary fiber can be increased, the freeze-dried konjak particles have the fruit flavor when eaten, and the konjak particles are chewy and have smooth taste; compared with the content of dietary fiber in common fruit juice sauce, the dietary fiber content of the konjac freeze-dried particle instant fruit juice sauce prepared by the invention can be improved by 2-3 times.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a preparation method of instant konjak freeze-dried particle fruit juice sauce comprises the following steps:

step 1: preparing konjak gel particles: mixing the konjac flour A and water, puffing to obtain konjac sol, adding a coagulant into the konjac sol, stirring uniformly, and performing injection molding to obtain konjac gel particles;

step 2: preparing konjak gel particles: boiling the konjak gel particles obtained in the step (1) for a period of time, taking out and cooling to room temperature to obtain boiled konjak gel particles;

and step 3: and (3) freeze drying: freeze-drying the boiled konjac gel particles prepared in the step (2) to a freeze-dried state to obtain konjac freeze-dried particles;

and 4, step 4: preparing a juice solution: mixing various fruits with water, and pulping to obtain fruit juice solution;

and 5: preparing a juice solution containing konjac glucomannan: adding the konjac flour B into the juice solution, and rapidly and uniformly stirring to obtain a juice solution containing konjac glucomannan;

step 6: and (4) mixing the konjac freeze-dried particles prepared in the step (3) with the juice solution containing konjac glucomannan prepared in the step (5), and uniformly stirring to obtain the konjac freeze-dried particle instant juice sauce.

Preferably, the konjac flour A used in the step 1 is konjac fine flour, and the mass ratio of the konjac flour A to water is 1: 15-20.

Preferably, the konjac flour A used in the step 1 is a mixture of konjac flour, curdlan and tapioca starch, and konjac sol is obtained by mixing and puffing the konjac flour A and water, wherein the konjac sol is prepared by mixing 36-40 parts by weight of konjac flour, 20-28 parts by weight of curdlan, 200-240 parts by weight of tapioca starch and 800-900 parts by weight of water.

The alkaline gel product prepared from the konjac powder has the characteristics of good toughness and good chewing.

Preferably, the coagulant added in the step 1 is calcium hydroxide or sodium carbonate, and the addition amount of the coagulant is 3-5% of the mass of the konjac flour A.

Preferably, the boiling time in step 2 is 10-30 minutes.

Preferably, in step 3, the freeze-drying temperature is-36 deg.C or below, and freeze-drying is carried out until the water content of the lyophilized granule of rhizoma Amorphophalli is 8-12%.

Preferably, the fruits used in step 4 are fresh five-claw apples, carrots, tomatoes and strawberries.

The adding amount of the fresh five-claw apples, the carrots, the tomatoes and the strawberries can be in any proportion range of the conventional operation in the field, and the preferable weight ratio is as follows:

100-140 parts of fresh five-claw apples, 30-50 parts of carrots, 10-16 parts of tomatoes, 35-40 parts of strawberries and 1000 parts of water.

Preferably, in the step 5, the konjac flour B is konjac gum, and the mass ratio of the konjac flour B to the fruit juice solution is 5-9: 1100-1300.

The konjac glucomannan is konjac powder purified by alcohol, has high viscosity and no peculiar smell.

Preferably, in step 6, the mass ratio of the konjac freeze-dried particles to the konjac gum-containing juice solution is 1-1.2: 10-20.

Preferably, the method further comprises the step 7:

and 7: and (3) adding citric acid, a color fixative, sorbic acid, salt and granulated sugar into the konjac freeze-dried particle instant fruit juice sauce prepared in the step (6), and carrying out heat preservation and sterilization treatment at 85-110 ℃.

The addition amount of the citric acid, the color fixative, the sorbic acid, the salt and the granulated sugar can be in any proportion range of the conventional operation in the field, and the preferable weight ratio is as follows:

3-5 parts of citric acid, 0.2-0.4 part of color fixative, 0.01-0.03 part of sorbic acid, 5-6 parts of salt and 20-30 parts of granulated sugar.

The preparation method of the instant konjac freeze-dried particle juice sauce provided by the invention has the following beneficial effects:

1. the invention adds the konjak freeze-dried particles into the prepared juice solution containing the konjak gum, so that the content of the dietary fiber reaches the maximum value, and the invention is more scientific and reasonable.

2. The konjak freeze-dried particles used in the invention are dry granular konjak alkaline food prepared by a series of processes of puffing, refining, granulating, stewing, freeze-drying and the like of konjak fine powder, wherein the freeze-drying temperature of a freeze-dryer is-36 ℃ or below, and the konjak freeze-dried particles are freeze-dried for 12 hours at the temperature and are freeze-dried to be completely dry; freeze drying is the principle of ice crystal sublimation, in a high vacuum environment, the moisture of frozen food materials is directly sublimated from ice solid into steam without ice melting, so the freeze drying is also called freeze sublimation drying; the solid content of the konjak alkaline gel particles is about 22-28%, and the water content is up to 72-78%, so that the konjak particles with high water content can well keep the shape and size of the konjak particles without deformation and shrinkage after water is completely sublimated at the low temperature of-36 ℃; the freeze-dried konjak particles can form a plurality of holes due to dehydration, so that the juice and fruit flavor can be well absorbed, the taste of the juice sauce is improved, the content of dietary fiber can be increased, the freeze-dried konjak particles have the fruit flavor when eaten, and the konjak particles are chewy and have smooth taste; the glue solution formed by the konjac glucomannan can well suspend pulp and freeze-dried particles; the konjak food belongs to a healthy dietary fiber, and is matched with the dietary fiber of fruits, so that the konjak food is more reasonable.

3. The konjak gel is widely applied as a weight-losing food all the time, and the instant konjak freeze-dried particle fruit juice sauce prepared by the invention achieves the aims of satiety and weight loss.

4. The preparation process has simple steps, easily obtained raw materials and greatly reduced manufacturing cost.

5. The preparation method of the instant konjac freeze-dried particle juice sauce provided by the invention can solve the problems of complex preparation process, too low dietary fiber content and poor taste, and the freeze-dried konjac particles are innovatively added, so that the dietary fiber content is increased, and the jam body is rich in chewing feeling. The freeze-dried konjak particles can form a plurality of holes due to dehydration, so that the juice and fruit flavor can be well absorbed, the taste of the juice sauce is improved, the content of dietary fiber can be increased, the freeze-dried konjak particles have the fruit flavor when eaten, and the konjak particles are chewy and have smooth taste; compared with the content of dietary fiber in common fruit juice sauce, the dietary fiber content of the konjac freeze-dried particle instant fruit juice sauce prepared by the invention can be improved by 2-3 times.

Drawings

The invention is further illustrated by the following examples in conjunction with the accompanying drawings:

fig. 1 is a photograph of konjak gel particles mentioned in example five of the present invention;

fig. 2 is a photograph of freeze-dried particles of konjak mentioned in example five of the present invention.

Detailed Description

Example one

A preparation method of instant konjak freeze-dried particle fruit juice sauce comprises the following steps:

step 1: preparing konjak gel particles: mixing 10kg of konjak flour A and 200kg of water, puffing for 1 hour to obtain konjak sol, adding a coagulant into the konjak sol, uniformly stirring, and injecting to obtain konjak gel particles; the konjac flour A is konjac fine powder;

step 2: preparing konjak gel particles: boiling the konjak gel particles obtained in the step (1) for 10 minutes, taking out and cooling to room temperature to obtain boiled konjak gel particles;

and step 3: and (3) freeze drying: freeze-drying the boiled konjac gel particles prepared in the step 2 at-36 ℃ to a freeze-dried state, and freeze-drying until the water content of the konjac freeze-dried particles is 10% to obtain konjac freeze-dried particles;

and 4, step 4: preparing a juice solution: adding 130kg of fresh five-claw apples, 40kg of carrots, 14kg of tomatoes and 38kg of strawberries into 1000kg of water, and pulping to obtain a juice solution;

and 5: preparing a juice solution containing konjac glucomannan: adding 9kg of rhizoma Amorphophalli powder B into 1300kg of fruit juice solution, and rapidly stirring to obtain fruit juice solution containing rhizoma Amorphophalli gelatin, wherein the rhizoma Amorphophalli powder B is rhizoma Amorphophalli gelatin;

step 6: 58kg of the konjac freeze-dried particles prepared in the step 3 and 580kg of the konjac gum-containing fruit juice solution prepared in the step 5 are mixed and stirred uniformly to prepare the konjac freeze-dried particle instant fruit juice sauce.

Example two

step 1: preparing konjak gel particles: mixing 10kg of konjak flour A and 150kg of water, puffing for 1 hour to obtain konjak sol, adding a coagulant into the konjak sol, uniformly stirring, and injecting to obtain konjak gel particles; the konjac flour A is konjac fine powder;

step 2: preparing konjak gel particles: boiling the konjak gel particles obtained in the step (1) for 20 minutes, taking out and cooling to room temperature to obtain boiled konjak gel particles;

and step 3: and (3) freeze drying: freeze-drying the boiled konjac gel particles prepared in the step 2 at-45 ℃ to a freeze-dried state, and freeze-drying until the water content of the konjac freeze-dried particles is 8% to obtain konjac freeze-dried particles;

and 5: preparing a juice solution containing konjac glucomannan: adding 5kg of rhizoma Amorphophalli powder B into 1100kg of the fruit juice solution, and rapidly stirring to obtain fruit juice solution containing rhizoma Amorphophalli gum, wherein the rhizoma Amorphophalli powder B is rhizoma Amorphophalli gum;

step 6: and (4) mixing 62kg of the konjac freeze-dried particles prepared in the step (3) with 930kg of the konjac gum-containing fruit juice solution prepared in the step (5), and uniformly stirring to obtain the konjac freeze-dried particle instant fruit juice sauce.

EXAMPLE III

step 1: preparing konjak gel particles: mixing 10kg of konjak flour A and 170kg of water, puffing for 1 hour to obtain konjak sol, adding a coagulant into the konjak sol, uniformly stirring, and injecting to obtain konjak gel particles; the konjac flour A is konjac fine powder;

step 2: preparing konjak gel particles: boiling the konjak gel particles obtained in the step (1) for 30 minutes, taking out and cooling to room temperature to obtain boiled konjak gel particles;

and step 3: and (3) freeze drying: freeze-drying the boiled konjac gel particles prepared in the step 2 at-45 ℃ to a freeze-dried state, and freeze-drying until the water content of the konjac freeze-dried particles is 12% to obtain konjac freeze-dried particles;

and 5: preparing a juice solution containing konjac glucomannan: adding 7kg of konjac flour B into 1200kg of the fruit juice solution, and rapidly and uniformly stirring to obtain a konjac gum-containing fruit juice solution, wherein the konjac flour B is konjac gum;

step 6: and (4) mixing 12kg of the konjac freeze-dried particles prepared in the step (3) with 200kg of the konjac gum-containing fruit juice solution prepared in the step (5), and uniformly stirring to obtain the konjac freeze-dried particle instant fruit juice sauce.

Example four

In the first to third embodiments described above,

the coagulant added in the step 1 is calcium hydroxide, and the addition amount of the coagulant is 3-5% of the mass of the konjac flour A.

In step 7, the adding amount of citric acid, color fixative, sorbic acid, salt and granulated sugar can be in any proportion range of the conventional operation in the field, and the preferable weight ratio is as follows:

EXAMPLE five

step 1: preparing konjak gel particles: mixing and stirring uniformly konjac flour A36-40kg, curdlan 20-28kg, tapioca starch 200-240kg and water 800-900kg according to a proportion, puffing in a puffing tank for 1.2-2.5 hours, pumping the puffed mixed sol into a refiner through a delivery pump, simultaneously adding sodium carbonate solution 40-52kg with the concentration of 0.1g/ml, and stirring uniformly in the refiner and the mixed sol;

granulating and forming: molding the uniformly stirred slurry into granules to obtain konjak gel granules; the konjac flour A is konjac fine powder;

and step 3: and (3) freeze drying: freeze-drying the boiled konjac gel particles prepared in the step 2 at-36 ℃ for 12 hours to a freeze-dried state, and freeze-drying until the water content of the konjac freeze-dried particles is 10% to obtain konjac freeze-dried particles;

and 4, step 4: preparing a fruit juice sol: mixing and pulping konjac flour B3.6kg, water 1000kg, fresh five-claw apples 80kg, carrots 25kg, tomatoes 7kg, strawberries 22kg, granulated sugar 17kg, citric acid 3kg, salt 8kg, color fixative 0.4kg and sorbic acid 0.03kg according to a ratio, wherein the pulping time is 10-15 minutes, and the konjac flour B is konjac gum;

and 5: and (4) mixing 10kg of the konjac freeze-dried particles prepared in the step (3) with 100kg of the juice sol prepared in the step (4), mixing and stirring for 5-7 min, and uniformly stirring to obtain the konjac freeze-dried particle instant juice sauce.

Step 6: sterilizing at 112 deg.C for 30min after packaging.

EXAMPLE six

As shown in fig. 1 and 2, the freeze-dried particles of konjak do not change their solid volume in the wet state and after freeze-drying, but as is clear from fig. 2, the freeze-dried particles of konjak have many pores inside, and are fully swollen when contacting with the juice paste, and the particles can maintain a full shape, and their chewy properties can also maintain a very full state, and have good taste.

EXAMPLE seven

According to the data disclosed in the detailed version 2017 of the Chinese food ingredient Table, the dietary fiber content of the raw materials related to the invention is as follows:

raw materials	Dietary fiber content (%)
		Konjak powder	85.3
Five-claw apple	1.2
		Carrot (Carex sativus L.)	1.1
Tomato	0.5
		Strawberry	1.1

(Source: detailed 2017 of Chinese food ingredient list)

Because the solid konjac flour in the konjac freeze-dried particles is 36-40 parts by weight, the curdlan is 20-28 parts by weight, the tapioca starch is 240 parts by weight, the solid konjac flour accounts for 12-14%, and the konjac flour dietary fiber accounts for 85.5%, the content of the dietary fiber in the konjac freeze-dried particles is 10-12%.

In the case of only konjac fine flour, the dietary fiber content of the konjac freeze-dried particles is still 10% -12% unless the usage amount of konjac flour is increased for the following reasons:

since neither curdlan nor tapioca starch are dietary fibers, other solids are added to maintain morphology after lyophilization.

EXAMPLE eight (COMPARATIVE EXAMPLE)

Comparative example 1 (konjak Freeze-dried granule not added)

The formula of the prepared food comprises 5 parts of konjac gum, 140 parts of five-claw apples, 30-50 parts of carrots, 10-16 parts of tomatoes, 35-40 parts of strawberries and 1000 parts of water.

The preparation method comprises the following steps:

step 1: preparing a juice solution: adding 140 parts of fresh five-claw apples, 30-50 parts of carrots, 10-16 parts of tomatoes and 35-40 parts of strawberries into 1000 parts of water, and pulping to obtain a juice solution;

step 2: preparing a juice solution containing konjac glucomannan: adding 5 parts of konjac gum into 1175-1246 parts of the juice solution, and quickly and uniformly stirring to obtain the juice solution containing the konjac gum;

and step 3: adding citric acid, color fixative, sorbic acid, salt and granulated sugar into the juice solution of the konjac glucomannan prepared in the step 2, and carrying out heat preservation and sterilization treatment at 85-110 ℃; thus, the konjac glucomannan fruit juice paste of comparative example 1 was obtained.

The content of the dietary fiber is 4.265 parts, 1.2-1.68 parts, 0.33-0.55 part, 0.05-0.08 part and 0.385-0.44 part in sequence; the total dietary fiber content is 6.23-7.015 parts, and the total water content is 1000 parts.

Thus, comparative example 1 (without konjac freeze-dried granules) produced a total dietary fiber content of the food of 0.623% to 0.701%.

Comparative example 2 (added konjak Freeze-dried granule, i.e., the present invention)

The mass ratio of the konjak freeze-dried particles to the konjak gum-containing fruit juice solution is 1-1.2: 10-20, namely 50-100 parts of konjak freeze-dried particles, 5-12 parts of dietary fiber, 11.23-19.01 parts of total dietary fiber and 1000 parts of total water, namely 1.12% -1.9% of the total dietary fiber, which are the same as the formula 1.

According to the two pairs of proportion data, compared with the content of dietary fiber in common fruit juice sauce, the content of the dietary fiber in the konjac freeze-dried particle instant fruit juice sauce prepared by the invention can be improved by 2-3 times.

The above-described embodiments are merely preferred embodiments of the present invention, and should not be construed as limiting the present invention, and features in the embodiments and examples in the present application may be arbitrarily combined with each other without conflict. The protection scope of the present invention is defined by the claims, and includes equivalents of technical features of the claims. I.e., equivalent alterations and modifications within the scope hereof, are also intended to be within the scope of the invention.

Claims

1. A preparation method of instant konjak freeze-dried particle fruit juice sauce is characterized by comprising the following steps:

2. The method for preparing the konjac freeze-dried particle instant fruit juice sauce as claimed in claim 1, wherein the method comprises the steps of: the konjac flour A used in the step 1 is konjac fine powder, and the mass ratio of the konjac flour A to water is 1: 15-20.

3. The method for preparing the konjac freeze-dried particle instant fruit juice sauce as claimed in claim 1, wherein the method comprises the steps of: the konjac flour A used in the step 1 is a mixture of konjac fine flour, curdlan and cassava starch, and is mixed with water and then puffed to obtain konjac sol, wherein the konjac sol is prepared from 36-40 parts by weight of konjac flour, 20-28 parts by weight of curdlan, 200-240 parts by weight of cassava starch and 800-900 parts by weight of water.

4. The method for preparing the konjac freeze-dried particle instant fruit juice sauce as claimed in claim 1, wherein the method comprises the steps of: the coagulant added in the step 1 is calcium hydroxide or sodium carbonate, and the addition amount of the coagulant is 3-5% of the mass of the konjac flour A.

5. The method for preparing the konjac freeze-dried particle instant fruit juice sauce according to claim 1, which is characterized in that: the boiling time in the step 2 is 10-30 minutes.

6. The method for preparing the konjac freeze-dried particle instant fruit juice sauce according to claim 1, which is characterized in that: and 3, performing freeze drying at the temperature of-36 ℃ or below until the water content of the konjak freeze-dried particles is 8-12% to obtain the konjak freeze-dried particles.

7. The method for preparing the konjac freeze-dried particle instant fruit juice sauce according to claim 1, which is characterized in that: the fruits used in step 4 are fresh five-claw apples, carrots, tomatoes and strawberries.

8. The method for preparing the konjac freeze-dried particle instant fruit juice sauce according to claim 1, which is characterized in that: in the step 5, the konjac flour B is konjac gum, and the mass ratio of the konjac flour B to the fruit juice solution is 5-9: 1100-1300.

9. The method for preparing the konjac freeze-dried particle instant fruit juice sauce according to claim 1, which is characterized in that: in the step 6, the mass ratio of the konjak freeze-dried particles to the konjak gum-containing fruit juice solution is 1-1.2: 10-20.

10. The method for preparing the konjac freeze-dried particle instant fruit juice sauce according to claim 1, characterized by further comprising the step 7: