CN112772763A - Compound Garcinia-containing fresh plum flavored fruit cakes with old Chinese honeydew melons and preparation method of compound Garcinia-containing fresh plum flavored fruit cakes - Google Patents
Compound Garcinia-containing fresh plum flavored fruit cakes with old Chinese honeydew melons and preparation method of compound Garcinia-containing fresh plum flavored fruit cakes Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a new product of old Han Gua composite Jiashi plum flavor fruit crisp and a preparation method thereof, by exploring the preparation of the sugar soaking liquid of the old Chinese honeydew melon, applying the sugar soaking liquid to the preparation of the Karman new plum fruit crisp, optimizing the parameters of the sugar soaking, rehydration process and vacuum freeze drying process, developing a new product of the old Chinese honeydew melon composite Karman new plum flavor fruit crisp which is rich in nutrition, low in sugar content and has the health care functions of oxidation resistance and the like, the contents of total flavonoids, total phenols and ascorbic acid are obviously increased, the Kamao fresh plum beverage has unique flavor, light flavor of the old and the Han, and sugar content lower than 40%, solves the problems of slightly sour Kamao fresh plum beverage prepared by the traditional process, sugar soaking, slow rehydration, cracking on the dried surface, serious nutrient loss and the like, and has important significance for further deeply processing the special fruits of the Kamao fresh plum and the old Han melon in the Xinjiang southern Xinjiang area and improving the agricultural added value.
Description
Technical Field
The invention mainly relates to the technical field of fruit shortbread and preparation, in particular to the technical field of compound-Jia-Shi-Xinmei-flavor fruit shortbread of old Chinese honeydew and a preparation method thereof.
Background
The prune belongs to European plum of Prunus of Rosaceae, has fragrant and sweet pulp and smooth taste, is rich in vitamins, antioxidant, dietary cellulose, minerals such as iron and potassium, and is free of fat and cholesterol, and is well favored by consumers. The climate of Xinjiang Ka county is characterized by abundant light and heat, rare rainfall, high accumulated temperature and the like, the special climate characteristics endow the prune with the best quality, the Kaji New Mei becomes a specific new variety and is worthy of deep research, the research shows that the Kaji New Mei may contain a large amount of antioxidant substances, can neutralize free radicals, has the effects of preventing cytopathia and delaying aging on human bodies, in addition, the effective components of the Kaji New Mei have certain curative effects on osteoporosis, arteriosclerosis, hypercholesterolemia and hepatitis, and the specific action mechanism needs to be further researched. The Kaji new plum can be made into processed products such as dried fruits, preserved fruits, fruit juice, jam and the like besides fresh foods in the aspect of eating, but the Kaji new plum shortbread has many problems in the preparation process, and is not suitable for the taste of the public if the shortbread is slightly sour; and the problems of slow sugar soaking and rehydration, dry and hard surface, cracking, serious nutrient loss and the like exist in the processing process of the Kaji new preserved plum.
The Xinjiang muskmelon variety, named as Xike muskmelon, belongs to the wild muskmelon subspecies (ssp. melo Jeffrey) Kasaba variety (Cucumis melo L.var. cassa-ba), is planted in the southern Xinjiang area, has yellow-white, golden yellow, gray-green or dark-green peel, and green-white pulp, is high in sugar content, rich in various substances such as vitamins, malic acid, pectin, cellulose, calcium, phosphorus, iron and the like, is soft and juicy, is easy to store and transport and is extremely rotten, and belongs to typical respiration transition type fruits. After the old Han Gua is mature, the old Han Gua is softened quickly, so that great difficulty is caused to storage and transportation, and the old Han Gua belongs to the characteristic of thermosensitive raw materials and is sold fresh. The technical matching research of the processed products is relatively lagged, so that the industrial benefit of the old Chinese honeydew melon is difficult to further improve, and the development of the industry is severely restricted.
Whether the characteristic that the old Han Gua is high in sugar content but not durable in storage can be utilized, the manufactured sugar soaking liquid is applied to the preparation of the Ka new plum shortbread, so that the problems that the Ka new plum shortbread is sour, the Ka new plum preserved fruit is slowly soaked in sugar and rehydrated, the dried skin is dry and hard, cracks and the loss of nutrient substances is serious are solved, the application of the old Han Gua composite Ka Gua new shortbread is not reported at present, a new product of the old Han Gua composite Ka plum shortbread is developed, and data support is provided for further deeply processing the special fruit of the Jia new plum and the old Han Gua in the Xinjiang area.
Disclosure of Invention
The invention aims at the technical problems existing in the preparation process of the Karman fresh plum crisp and the preserved fruit and the technical current situations that the old Chinese honeydew is soft and succulent after being high in sugar content and mature, and is easy to rot during storage and transportation, and no literature and patent report is reported about the old Chinese honeydew composite Karman fresh plum crisp at present. The invention aims to provide a novel product of old Han Gua composite Jia Shi new plum flavor fruit crisp and a preparation method thereof, the preparation of the sugar soaking liquid of the old Chinese honeydew is explored and applied to the preparation of the Kaeming new plum flavored fruit crisp, by optimizing the parameters of sugar soaking, rehydration and vacuum freeze drying processes, a new product, namely the novel product of the old and white gourd composite Gaimi flavored fruit crisp which has rich nutrition, low sugar content and health care functions of oxidation resistance and the like is developed, the contents of total flavonoids, total phenols and ascorbic acid of the product are obviously increased, the Kamao fresh plum beverage has unique flavor, light flavor of the old and the Han, and sugar content lower than 40%, solves the problems of slightly sour Kamao fresh plum beverage prepared by the traditional process, sugar soaking, slow rehydration, cracking on the dried surface, serious nutrient loss and the like, and has important significance for further deeply processing the special fruits of the Kamao fresh plum and the old Han melon in the Xinjiang southern Xinjiang area and improving the agricultural added value.
In order to achieve the technical purpose, the invention adopts the technical scheme that:
the invention particularly provides a novel product, namely a novel flavored fruit cake with old and sweet melon and Karman fresh plum, which comprises 400 parts by weight of old and sweet melon juice, 200 parts by weight of xylo-oligosaccharide, 50-100 parts by weight of white granulated sugar, 1-3 parts by weight of anhydrous citric acid and 1-3 parts by weight of salt, wherein the mass ratio of the old and sweet melon juice to the Karman fresh plum is 2.1-2.5: 1.
Preferably, the invention specifically provides a novel product of a compound old-Chinese-melon and fresh-plum flavored fruit cake, which comprises 300 parts by weight of old-Chinese-melon juice, 150 parts by weight of xylo-oligosaccharide, 70 parts by weight of white granulated sugar, 2 parts by weight of anhydrous citric acid and 1 part by weight of salt, wherein the mass ratio of the old-Chinese-melon juice to the fresh-plum by-garman is 2.3: 1.
Meanwhile, the invention provides a new product of a preparation method of the old Chinese honeydew fruit composite Jiaji plum flavored fruit crisp, which specifically adopts the following technical steps:
(1) screening Kaishi new plums according to sizes, removing rotten parts, washing the Kaishi new plums meeting requirements, and cleaning, draining and removing kernels by using light salt water for later use;
(2) weighing old cucumber, cleaning, peeling, removing seeds, cutting, adding anhydrous citric acid according to a certain proportion, processing at 0-4 ℃ for 0.5-2h, squeezing, and uniformly stirring the old cucumber juice, xylooligosaccharide, white granulated sugar, salt and water according to a certain proportion to obtain an old cucumber soaking liquid;
(3) quickly freezing the fresh Garcinia cambogia obtained in the step (1) for 4-6h at-10 ℃, then adding the soaked sugar liquor of the Laohangua obtained in the step (2) at 25-28 ℃, naturally infiltrating sugar in the unfreezing process, stirring at the speed of 2rad/s in the sugar infiltration process, stirring for 5-9 h, draining, sealing with a food preservative film, and placing in a culture dish for later use;
(4) placing the culture dish packaged in the step (3) into a low-temperature freezer for pre-freezing for 8-12h at-40 ℃, placing the custard fresh Japanese apricot subjected to pre-freezing treatment and sugar soaking into a freeze-drying bin of vacuum freeze-drying equipment, setting the vacuum degree of the freeze-drying bin to be 30-100Pa, and setting the temperature of a heating plate to be 30-70 ℃, so as to obtain the Han Gua compound custard fresh plum flavored fruit crisp;
(5) and (4) sorting the old Hangua compound Jia Shi fresh plum flavored fruit shortbread prepared in the step (4), removing the fruit shortbread which is not completely frozen and dried and impurities, and then filling the fruit shortbread into a sterile packaging bag with a food desiccant natural montmorillonite for sealing and packaging.
In the preparation method of the old Hangua compound Jia Shi new plum flavored fruit crisp provided by the invention, the quick freezing time in the sugar soaking process is 5 hours.
In the preparation method of the old Han Gua compound Jia Shi new plum flavored fruit crisp, the pre-freezing time in the vacuum freeze drying is 10 hours, the vacuum degree of a freeze drying bin is 80Pa, and the temperature of a heating plate is 50 ℃.
By implementing the technical scheme, the invention obtains the following technical effects:
(1) the novel product of the old Han Gua compound Jiashi plum flavor fruit crisp provided by the invention adopts pure natural seasonings, does not add chemical synthetic preservatives, synthetic pigments and synthetic essences, and meets the connotation of green processing.
(2) The preparation method of the novel product of the aged and Chinese melon composite Jiashi plum flavored fruit crisp provided by the invention adopts the process of sugar soaking of the aged and Chinese melon sugar soaking liquid at low temperature and vacuum freeze drying, solves the problems of weak acidity of the Kaman plum fruit crisp prepared by the traditional process, sugar soaking of the Kaman plum fruit crisp, slow rehydration, cracking of the dried surface, serious nutrient loss and the like, and obviously increases the content of total flavonoids, total phenols and ascorbic acid, and the sugar content is lower than 40%. Through functional tests, the novel product of the old Han Gua compound Kaman new plum flavor fruit crisp provided by the invention is rich in nutrient components and has a remarkable anti-oxidation effect.
Drawings
Is free of
Detailed Description
The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.
The technical scheme includes that a siraitia grosvenorii, salt, fresh camember, anhydrous citric acid and water are purchased through a public channel, and equipment and instruments adopted in.
All materials, practices and instrumentation assays selected for use in the present invention are well known in the art and are not intended to limit the practice of the invention, and other reagents and equipment well known in the art may be suitable for use in the practice of the following embodiments of the invention.
Example 1: compound Jiashi plum flavored fruit shortbread of old Chinese honeydew
The flavored fruit cake comprises, by weight, 400 parts of old Chinese melon juice, 200 parts of xylo-oligosaccharide, 50-100 parts of white granulated sugar, 1-3 parts of anhydrous citric acid and 1-3 parts of salt, wherein the mass ratio of the old Chinese melon juice to the fresh Kaishi plum is 2.1-2.5: 1.
Example 2: compound Jiashi plum flavored fruit shortbread of old Chinese honeydew
The novel product of the aged and Chinese melon composite Kamao plum flavored fruit crisp comprises an aged and Chinese melon sugar soaking solution and Kamao plum flavored fruit crisp, wherein the aged and Chinese melon sugar soaking solution comprises 300kg of aged and Chinese melon juice, 150kg of xylo-oligosaccharide, 70kg of white granulated sugar, 2kg of anhydrous citric acid and 1kg of salt, and the mass ratio of the lip vanilla flavor solution to the Kamao plum is 2.3: 1.
Example 3: compound Jiashi plum flavored fruit shortbread of old Chinese honeydew
The novel product of the aged and Chinese melon composite Kamao plum flavored fruit crisp comprises an aged and Chinese melon sugar soaking solution and Kamao plum flavored fruit crisp, wherein the aged and Chinese melon sugar soaking solution comprises 200kg of aged and Chinese melon juice, 100kg of xylo-oligosaccharide, 50kg of white granulated sugar, 1kg of anhydrous citric acid and 1kg of salt, and the mass ratio of the lip vanilla flavor solution to the Kamao plum is 2.1: 1.
Example 4: compound Jiashi plum flavored fruit shortbread of old Chinese honeydew
The novel product of the aged and Chinese melon composite Kamao plum flavored fruit crisp comprises an aged and Chinese melon sugar soaking solution and Kamao plum flavored fruit crisp, wherein the aged and Chinese melon sugar soaking solution comprises 400kg of aged and Chinese melon juice, 200kg of xylo-oligosaccharide, 100kg of white granulated sugar, 3kg of anhydrous citric acid and 3kg of salt, and the mass ratio of the lip vanilla flavor solution to the Kamao plum is 2.5: 1.
Example 5: compound Jiashi plum flavored fruit shortbread of old Chinese honeydew
The novel product of the aged and Chinese melon composite Kamao plum flavored fruit crisp comprises an aged and Chinese melon sugar soaking solution and Kamao plum flavored fruit crisp, wherein the aged and Chinese melon sugar soaking solution comprises 350kg of aged and Chinese melon juice, 160kg of xylo-oligosaccharide, 60kg of white granulated sugar, 2kg of anhydrous citric acid and 2kg of salt, and the mass ratio of the lip vanilla flavor solution to the Kamao plum is 2.4: 1.
Example 6: preparation method of compound Kazu koumii-Kashimai plum flavored fruit cakes
The embodiment provides a preparation method of a new product old Chinese melon and compound garter new plum flavor fruit cake on the basis of the formula of the new product old Chinese melon and compound garter new plum flavor fruit cake provided in the embodiments 1 to 5, and the preparation method specifically comprises the following steps:
(1) screening Kaishi new plums according to sizes, removing rotten parts, washing the Kaishi new plums meeting requirements, and cleaning, draining and removing kernels by using light salt water for later use;
(2) weighing old cucumber, cleaning, peeling, removing seeds, cutting, adding anhydrous citric acid according to a certain proportion, processing at 0-4 ℃ for 0.5-2h, squeezing, and uniformly stirring the old cucumber juice, xylooligosaccharide, white granulated sugar, salt and water according to a certain proportion to obtain an old cucumber soaking liquid;
(3) quickly freezing the fresh Garcinia cambogia obtained in the step (1) for 4-6h at-10 ℃, then adding the soaked sugar liquor of the Laohangua obtained in the step (2) at 25-28 ℃, naturally infiltrating sugar in the unfreezing process, stirring at the speed of 2rad/s in the sugar infiltration process, stirring for 5-9 h, draining, sealing with a food preservative film, and placing in a culture dish for later use;
(4) placing the culture dish packaged in the step (3) into a low-temperature freezer for pre-freezing for 8-12h at-40 ℃, placing the custard fresh Japanese apricot subjected to pre-freezing treatment and sugar soaking into a freeze-drying bin of vacuum freeze-drying equipment, setting the vacuum degree of the freeze-drying bin to be 30-100Pa, and setting the temperature of a heating plate to be 30-70 ℃, so as to obtain the Han Gua compound custard fresh plum flavored fruit crisp;
(5) and (4) sorting the old Hangua compound Jia Shi fresh plum flavored fruit shortbread prepared in the step (4), removing the fruit shortbread which is not completely frozen and dried and impurities, and then filling the fruit shortbread into a sterile packaging bag with a food desiccant natural montmorillonite for sealing and packaging.
Example 7: preparation method of compound Kazu koumii-Kashimai plum flavored fruit cakes
The embodiment provides a preparation method of a new product of a compound muskmelon and new plum flavored fruit crisp on the basis of the formula of the new product of the compound muskmelon and new plum flavored fruit crisp provided in the embodiments 1 to 5 and the preparation method of the embodiment 6, wherein the quick freezing time of the infusion process of the muskmelon infusion is 5 hours, and the stirring is 7 hours; the pre-freezing time in the vacuum freeze-drying is 10h, the vacuum degree of a freeze-drying bin is 80Pa, and the temperature of a heating plate is 50 ℃.
Example 8: preparation method of compound Kazu koumii-Kashimai plum flavored fruit cakes
The embodiment provides a preparation method of a new product of a compound muskmelon and new plum flavored fruit crisp on the basis of the formula of the new product of the compound muskmelon and new plum flavored fruit crisp provided in the embodiments 1 to 5 and the preparation method of the embodiment 6, wherein the quick freezing time in the sugar soaking process of the sugar soaking solution of the muskmelon is 4 hours, and the stirring is 5 hours; the pre-freezing time in the vacuum freeze-drying is 8h, the vacuum degree of a freeze-drying bin is 30Pa, and the temperature of a heating plate is 30 ℃.
Example 9: preparation method of compound Kazu koumii-Kashimai plum flavored fruit cakes
The embodiment provides a preparation method of a new product of a compound muskmelon and new plum flavored fruit crisp on the basis of the formula of the new product of the compound muskmelon and new plum flavored fruit crisp provided in the embodiments 1 to 5 and the preparation method of the embodiment 6, wherein the quick freezing time of the infusion process of the muskmelon infusion is 6 hours, and the stirring is 9 hours; the pre-freezing time in the vacuum freeze-drying is 12h, the vacuum degree of a freeze-drying bin is 100Pa, and the temperature of a heating plate is 70 ℃.
Example 10: preparation method of compound Kazu koumii-Kashimai plum flavored fruit cakes
The embodiment provides a preparation method of a new product of a compound muskmelon and new plum flavored fruit crisp on the basis of the formula of the new product of the compound muskmelon and new plum flavored fruit crisp provided in the embodiments 1 to 5 and the preparation method of the embodiment 6, wherein the quick freezing time of the infusion process of the muskmelon infusion is 5 hours, and the stirring is 8 hours; the pre-freezing time in the vacuum freeze-drying is 9h, the vacuum degree of a freeze-drying bin is 60Pa, and the temperature of a heating plate is 60 ℃.
Example 11: sensory evaluation of old-Chinese-melon composite Jiashi plum-flavored fruit crisp
Inviting 24 persons to evaluate the new product, i.e., the old and han melon composite kaji-flavor fruit crisp prepared by the formula of the embodiment 2 and the preparation method of the embodiment 7 of the invention, the traditional process kaji-flavor fruit crisp (comparison 1), the commercial prune preserved fruit (comparison 2), the embodiments 2-5 and the embodiments 7-10 of the invention, and performing sensory scoring, wherein 12 persons in the middle term are professional and non-professional, 4 persons in the young, middle-aged and old are respectively professional, 3 persons in the middle year and the old are respectively, and half persons in the male and the female are respectively; the scoring comprises four aspects of appearance (20 points), texture (25 points), flavor (30 points) and taste (25 points), and scoring personnel independently perform the scoring without mutual influence so as to ensure the accuracy of the country of the product evaluators. And (4) counting the evaluation results, taking approximate values of the average values, and keeping integers, which are specifically shown in table 1.
Table 1: statistical result table for sensory evaluation
The novel product of the old Hangua composite Jia-Shi fresh plum flavored fruit crisp prepared by the invention is obviously superior to the traditional process of the Gaster fresh plum fruit crisp and the commercial preserved prune in any aspect of appearance, texture, flavor and mouthfeel, is obviously superior to a comparison 1 in mouthfeel and flavor, and is obviously superior to a comparison 2 in texture and appearance, so that the novel product provided by the invention is better in sensory score, particularly in mouthfeel and flavor, and is also suitable for consumers of different ages and different consumption levels.
Example 12: comparison test of sensory, nutritional, sanitary and physicochemical quality indexes of compound Jiaji new plum flavored fruit cakes of old Chinese honeydew
In this example, the new product of the compound senna melon and the new camer fresh plum flavored fruit cake prepared by the formula of example 2 and the preparation method of example 7 of the present invention, and the nutritional, sanitary and physicochemical quality indexes of the processed camer fresh plum fruit cake (comparison 1) and the commercially available prune preserved fruit (comparison 2) of the traditional process, and the examples 2 to 5 and examples 7 to 10 of the present invention were compared and tested, and the statistical results are shown in table 2.
Table 2: statistical table for comparison test results of sensory, sanitary and physicochemical quality indexes
As can be seen from the data in the table 2, compared with the traditional process of processing the new camisole cake (comparison 1) and the market-available prune preserved fruit (comparison 2), the new product of the compound camisole cake prepared by the invention can furthest retain the original functional active nutritional ingredients of the camisole and the new camisole, improves the phenomena of poor taste and the like caused by the high content of relative total acid in the hot air drying process of the traditional process of processing the new camisole cake, and does not add any chemically synthesized preservative, synthesized pigment and synthesized essence; the method takes the local special fruit garter fresh plum of the Xinjiang garter as a material, develops and produces the old-han melon composite garter fresh plum shortbread with local flavor, and has important significance for further deeply developing the special fruit garter fresh plum and the old-han melon which are widely planted in the southern Xinjiang area and improving the agricultural added value; the ascorbic acid content in the novel product of the old Hangua compound Kashimei flavor fruit crisp shows that the product can be used as a good source of vitamin C, and the total flavone content and the total phenol content are obviously improved compared with a control; on the basis of high sensory evaluation, the novel product of the old HanGua composite Jiaji flavor fruit crisp provided by the invention has the sugar content of less than 40 percent, is an ideal low-sugar fruit crisp, and solves the problems of sourness of the Kaji new plum fruit crisp prepared by the traditional process, sugar soaking of the prune fruit crisp, slow rehydration, cracking of a dried surface, serious nutrient loss and the like.
Example 13: functional verification of novel Japanese apricot flavored fruit cakes prepared by compounding Japanese honeydew melons and Kaishan melons
Based on the examples 1 to 12, the formula provided in example 2 of the present invention and the new product of the old han melon composite kamer fresh plum flavored fruit crisp prepared in example 7 (group a), the kamer fresh plum fruit crisp processed by the conventional process (control 1), and the commercial prune preserved fruit (control 2) were tested for their effects on the MDA content and the SOD content in the mouse body.
(1) Design of experiments
Test animals: the aged mice are half male and half female, and the weight is 35-45 g.
The test method comprises the following steps: weighing each aged mouse, taking tail blood to measure the MDA content, randomly grouping according to the weight, and randomly fine-adjusting according to the MDA content to make the MDA level of each group basically consistent. The total number of the test groups was 4, 1 model group and 3 test groups of 0.05 g/kg-bw, and 30 of the test groups were each used. Feeding each group for 45 days normally and continuously, taking blood from eyeballs after feeding, and preparing 2% hemolytic solution from a part of whole blood; centrifuging the rest whole blood at 4 deg.C with 2000rpm refrigerated centrifuge for 10min, separating out serum, and storing at-80 deg.C; preparing liver tissue into 10% homogenate, and determining Malondialdehyde (MDA) content by using thiobarbituric acid (TBA) colorimetric method; the superoxide dismutase (SOD) activity was determined by the hydroxylamine method, and the results of the specific tests are shown in tables 3-4.
Table 3: effect of different groups on MDA content in mouse body
Note: compared with the model group, the tangle-solidup P is less than 0.05, and the tangle-solidup P is less than 0.01; compared with the prior art, the delta P is less than 0.05, and the delta P is less than 0.01.
As can be seen from the data in Table 3, the MDA content was reduced after the test group A, the control group 1 and the control group 2, compared with the model group and before the test. The new product of the old Hangua compound Kaman new plum flavored fruit crisp provided by the invention can effectively inhibit the increase of MDA in the body of a naturally aging mouse.
Table 4: effect of different test groups on mouse serum and liver SOD Activity
Note: compared with the model group, P <0.05 and P <0.01.
SOD is one of important antioxidant enzymes for eliminating free radicals in organisms, is used as a first defense line for antioxidation in human bodies, has the activity weakened along with the increase of age, and is one of important indexes of aging. As can be seen from the data in table 4, the SOD activity in serum and liver tissues was significantly increased after the test in the test group a and the control group 1 and the control group 2 compared to the model group. The new product of the old Hangua composite Jiaji plum flavor fruit crisp provided by the invention can improve the SOD activity of a naturally aging mouse, and has more obvious effect on improving the activity of serum SOD.
The above examples are merely illustrative for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications can be made while remaining within the scope of the present invention.
Claims (5)
1. The flavored fruit cake is characterized by comprising 400 parts by weight of old Chinese melon juice, 200 parts by weight of xylo-oligosaccharide, 50-100 parts by weight of white granulated sugar, 1-3 parts by weight of anhydrous citric acid and 1-3 parts by weight of salt, wherein the mass ratio of the old Chinese melon juice to the fresh Kaishi plum is 2.1-2.5: 1.
2. The old-han-melon composite kaiser new-plum-flavored fruit crisp as claimed in claim 1, which comprises, by weight, 300 parts of old-han-melon juice, 150 parts of xylo-oligosaccharide, 70 parts of white granulated sugar, 2 parts of anhydrous citric acid, 1 part of salt, and the mass ratio of the old-han-melon juice to the kaiser new plum is 2.3: 1.
3. A preparation method of a compound Garcinia lappa Gaertn plum flavored fruit crisp is characterized by comprising the following steps:
(1) screening Kaishi new plums according to sizes, removing rotten parts, washing the Kaishi new plums meeting requirements, and cleaning, draining and removing kernels by using light salt water for later use;
(2) weighing old cucumber, cleaning, peeling, removing seeds, cutting, adding anhydrous citric acid according to a certain proportion, processing at 0-4 ℃ for 0.5-2h, squeezing, and uniformly stirring the old cucumber juice, xylooligosaccharide, white granulated sugar, salt and water according to a certain proportion to obtain an old cucumber soaking liquid;
(3) quickly freezing the fresh Garcinia cambogia obtained in the step (1) for 4-6h at-10 ℃, then adding the soaked sugar liquor of the Laohangua obtained in the step (2) at 25-28 ℃, naturally infiltrating sugar in the unfreezing process, stirring at the speed of 2rad/s in the sugar infiltration process, stirring for 5-9 h, draining, sealing with a food preservative film, and placing in a culture dish for later use;
(4) placing the culture dish packaged in the step (3) into a low-temperature freezer for pre-freezing for 8-12h at-40 ℃, placing the custard fresh Japanese apricot subjected to pre-freezing treatment and sugar soaking into a freeze-drying bin of vacuum freeze-drying equipment, setting the vacuum degree of the freeze-drying bin to be 30-100Pa, and setting the temperature of a heating plate to be 30-70 ℃, so as to obtain the Han Gua compound custard fresh plum flavored fruit crisp;
(5) and (4) sorting the old Hangua compound Jia Shi fresh plum flavored fruit shortbread prepared in the step (4), removing the fruit shortbread which is not completely frozen and dried and impurities, and then filling the fruit shortbread into a sterile packaging bag with a food desiccant natural montmorillonite for sealing and packaging.
4. The method for preparing the composite camisole-flavored fruit crisp of the old hangua as claimed in claim 3, wherein the quick-freezing time in the sugar soaking process in the step (3) is 5 hours.
5. The method for preparing a composite Kaman fresh plum flavored fruit crisp according to claim 3, wherein the pre-freezing time in the step (4) is 10h, the vacuum degree of a freeze-drying chamber is 80Pa, and the temperature of the heating plate is 50 ℃.
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