CN112806467B - Probiotic fermented prebiotic sweetened roll and preparation method thereof - Google Patents
Probiotic fermented prebiotic sweetened roll and preparation method thereof Download PDFInfo
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- CN112806467B CN112806467B CN202110059668.3A CN202110059668A CN112806467B CN 112806467 B CN112806467 B CN 112806467B CN 202110059668 A CN202110059668 A CN 202110059668A CN 112806467 B CN112806467 B CN 112806467B
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Classifications
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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
- 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
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention relates to a probiotic fermented prebiotic sweetmeats and a preparation method thereof, which are prepared by taking hawthorn, apples and blueberry pomace as main raw materials, adding fructo-oligosaccharide, inulin and chitosan oligosaccharide, fermenting by bacillus coagulans, adding raw materials such as maltose, prebiotics and the like after filtering, placing the raw materials into a pot for medium-temperature blending, and carrying out dishing, drying, flaking and cutting packaging after being treated by a high-pressure homogenizing technology and a high-power pulse microwave sterilization technology. The product is sweet and sour, moderate in hardness, not only utilizes the nutritional value of the by-products of the hawthorn and the blueberry pomace to the maximum extent, but also overcomes the characteristic of sour taste of the hawthorn, avoids the bad flavor and nutrition loss of the product caused by long-time cooking, and has the effects of reducing blood sugar, improving serum lipid, promoting trace element absorption, regulating intestinal microecology, resisting oxidation and aging, protecting eyesight, enhancing immune function and the like.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a probiotic fermented prebiotic sweetened roll beneficial to intestinal health and a preparation method thereof.
Background
Fructus crataegi contains abundant vitamins, saccharides, flavonoids, proteins, fats, lactones, and other nutritional components, contains tartaric acid, citric acid, crataegolic acid, malic acid, and other organic acids, and also contains calcium, phosphorus, iron, and other mineral elements, and the lipase can promote digestion of fatty foods. Promoting gastric secretion and increasing gastric enzyme. Blueberry is a small berry and contains rich nutrients such as vitamin C, anthocyanin, flavonoid, phenolic acid, ellagic acid and the like, and the blueberry has good nutrition and health care effects, and also has the functions of preventing cerebral nerve aging, resisting cancer, softening blood vessels, enhancing human immunity and the like. The fruit is popular in the world because of high health care value, and is one of five healthy fruits recommended by world food and agricultural organizations. Because the blueberry fruits have short storage period, most of domestic blueberries are processed into products such as fruit juice, fruit wine, oral liquid and jam except fresh food. The blueberry pomace is a byproduct of blueberry juice, contains rich anthocyanin and other nutritional ingredients, and is a key for enterprises to realize economic benefit maximization.
High Pressure Homogenization (HPH) is a non-thermal processing technique used in the food industry primarily to destroy pathogens and microorganisms, inactivate enzymes and improve the nutritional and technical quality of food. HPH treatment is better able to maintain fatty acid, vitamin C, vitamin E, polyphenols, immunoglobulin a (IgA) and lysozyme activity than traditional heat pasteurization treatments. From a technical point of view, HPH treatment can improve viscosity, color, turbidity and stability of suspended solids in liquids. Therefore, in the preparation process of the original fruit roll pulp, the high-pressure homogenization mode is adopted for treatment, so that the more uniform and stable original fruit roll pulp can be obtained, and the taste of the fruit roll can be obviously improved.
The high-power pulse microwave sterilization technology is an emerging non-thermal processing technology, and the equipment is mainly applied to sterilization of agricultural product raw materials or processed foods. The working principle is that the S-band transmitter generates high-frequency power through a magnetron, so that the high-power and periodic pulse microwave energy with the pulse power reaching hundreds of kilowatts (the average power is only hundreds of kilowatts) is generated, and the microwave transmission system and the resonant cavity act on the processed material, so that the material is irradiated by high-energy microwaves in a very short time without obviously raising the temperature of the material, and the pulse microwave processing technology using periodic instantaneous high-power pulse microwave energy and having very low average power is realized. Compared with traditional heat sterilization, the high-energy microwave irradiation has low energy consumption, high sterilization efficiency and short sterilization time, can avoid bad flavor and nutrition loss of products caused by long-time cooking, can also cause water molecule vibration, and can reduce the water content of food pulp by absorbing microwave energy, so that the food is quickly heated and dried, microorganisms and enzymes can be quickly inactivated in a short time, but the high-energy microwave irradiation still has a certain destructive effect on active ingredients of natural fruits, so that the effects of sterilizing and maintaining the natural active ingredients and taste of the natural fruits can be achieved only by adopting the corresponding technical parameters for different raw material mixtures.
At present, in the preparation process of haw jelly, blueberry pomace byproducts are added for comprehensive utilization, so that the cost is saved, and meanwhile, by adding auxiliary materials, how to improve the nutritional value, color and flavor of the haw jelly under the high-pressure homogenization (HPH) and high-power pulse microwave sterilization technology and keep the activity of blueberries in the mixture is a technical problem to be solved.
Disclosure of Invention
In order to compensate the differences of the prior art, the invention aims to provide the probiotic fermented prebiotic sweetmeats beneficial to intestinal health and the preparation method thereof, wherein raw materials such as hawthorns, apples and blueberry pomace are adopted, prebiotics and probiotics are added, and a high-power pulse microwave sterilization technology is adopted after fermentation, so that the probiotic fermented prebiotic sweetmeats have the effects of sterilizing, inactivating enzymes, prolonging the shelf life of products, ensuring the nutrition components of the products to avoid heat damage, simultaneously reducing the moisture content of fruit pulp and reducing the drying time.
The invention aims at realizing the following technical scheme, namely the probiotic fermented prebiotic sweetened roll and the preparation method thereof, and the technical key points are as follows: the raw materials of the sweetened roll comprise, by mass, 20-50 parts of hawthorns, 5-25 parts of apples, 3-15 parts of blueberry pomace, 20-50 parts of maltose, 0.5-1 part of bacillus coagulans bacterial powder, 0.1-0.5 part of prebiotics and 5-10 parts of water; 0.1-0.5 part of citric acid, 0.01-0.02 part of potassium sorbate, 0.01-0.02 part of sodium benzoate and 0.005-0.01 part of sunset yellow;
the prebiotics comprise fructo-oligosaccharides, inulin and chitosan oligosaccharides; the mass ratio of the fructo-oligosaccharide to the inulin to the chitosan oligosaccharide is 3-8:1-5:1.
the invention also provides a preparation method of the prebiotic blueberry haw sheet jelly by probiotic fermentation, which comprises the following steps:
1) Preparing the puree of the dried fruit rolls: weighing hawthorns, apples, purified water and blueberry pomace according to the parts by weight, cleaning the hawthorns and apples with clear water, removing cores, and cutting into small pieces; putting the hawthorns into a pot, steaming for twenty minutes, fully softening raw materials, and facilitating pulping; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding water, pulping and uniformly mixing to obtain a fruit paste raw pulp;
2) Fermentation: weighing bacillus coagulans bacterial powder according to the mass parts, inoculating the bacillus coagulans bacterial powder into the sweetend roll primary pulp, and carrying out anaerobic fermentation for 3-5 hours at the temperature of 40-50 ℃; filtering with a filter screen (20 meshes) after fermentation to obtain a fruit paste primary pulp filtrate;
3) And (3) medium temperature blending: heating the fruit jam primary pulp filtrate at 40-50deg.C; adding maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics into fruit pulp according to a certain proportion, and uniformly mixing;
4) Homogenizing under high pressure: homogenizing the prepared fruit pulp in a high-pressure homogenizer to form uniform and fine fruit pulp; the high-pressure homogenizing treatment condition is set to 80-150MPa, the temperature of a feed inlet is 20-30 ℃, and homogenizing is carried out for 2-5 times;
5) High-power pulse microwave sterilization: performing high-power pulse microwave sterilization on the homogenized slurry after high-pressure homogenization; the high-frequency working frequency is 2-3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 300W, and the sterilization time is 60-180s;
4) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting temperature to 60-80deg.C, and baking for 2-8 hr;
5) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out.
Further, the sweetened roll raw materials comprise the following components in parts by weight: fructus crataegi 41, maltose 39, fructus Mali Pumilae 8, purified water 6.79, fructus Myrtilli residue 4, bacillus coagulans powder 0.8, prebiotics 0.2, citric acid 0.162, potassium sorbate 0.02, sodium benzoate 0.02, sunset yellow 0.008; the mass ratio of fructo-oligosaccharide to inulin to chitosan oligosaccharide in the prebiotics is 5:2:1.
the invention has the beneficial effects that:
(1) The raw material of the sweetened roll contains natural pure hawthorn or frozen natural pure hawthorn, a blueberry pomace byproduct is added, and bacillus coagulans bacterial powder is inoculated for fermentation to produce lactic acid, so that the sweetened roll has comfortable taste and delicious taste, and simultaneously has rich nutritive value.
(2) The prebiotics in the probiotic fermented prebiotic sweetened roll provided by the invention have the functions of coordinating intestines and stomach and promoting digestion and absorption.
(3) The invention applies the novel non-thermal processing technology, namely the high-pressure homogenizing technology and the high-power pulse microwave sterilization technology, so that the produced dried fruit slices are soft and fine in taste, the original nutritional ingredients of the products are reserved to the greatest extent, and the drying time in the production process is reduced.
(4) Because the preparation method of the invention directly mixes the raw materials uniformly and then shapes the raw materials without refining the raw materials, the preparation method of the invention is simple and easy to implement, convenient and quick, has high production efficiency and good application prospect.
Drawings
Fig. 1 is the relative activity (%) of the probiotic fermented prebiotic blueberry and hawthorn fruit pulp POD, PME and PPO.
Detailed Description
The Bacillus coagulans purchasers in examples 1-7 were Shannon Biotechnology (Suzhou) Co., ltd, and had a specification of 100 hundred million CFU/g or more; the prebiotics, citric acid, potassium sorbate, sodium benzoate, sunset yellow, fructo-oligosaccharides, inulin and chitosan oligosaccharides are all purchased in the market.
Example 1
A preparation method of a prebiotic blueberry and hawthorn fruit roll by probiotic fermentation comprises the following steps:
1) Preparing the puree of the dried fruit rolls: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorns into a pot, steaming for twenty minutes, fully softening raw materials, and facilitating pulping; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and mixing uniformly. The weight portions of the components are calculated, respectively, the hawthorn fruit is 25, the apple is 25, the purified water is 8.75, and the blueberry pomace is 15.
2) Fermenting the dried fruit slices: inoculating bacillus coagulans bacterial powder, and performing anaerobic fermentation for 4 hours at 40 ℃; after the fermentation was completed, filtration was performed with a filter screen (20 mesh). The mass fraction of the metering components is 0.8 percent of bacillus coagulans bacterial powder.
3) Medium temperature blending of the puree of the fruit rolls: the resulting material was heated at a medium temperature of 50 ℃. The method comprises the steps of adding maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics into fruit pulp according to a certain proportion, and metering the components according to parts by weight of the components, namely, 25 parts of hawthorn, 25 parts of maltose, 25 parts of apples, 8.75 parts of purified water, 15 parts of blueberry pomace, 0.8 part of bacillus coagulans powder, 0.2 part of prebiotics, 0.2 part of citric acid, 0.02 part of potassium sorbate, 0.02 part of sodium benzoate and 0.01 part of sunset yellow. The prebiotics in the raw materials are prepared from fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the proportion of 5:2:1.
4) Boiling and sterilizing the dried fruit slices: boiling the beaten fruit pulp at about 100deg.C to kill harmful microorganisms, reducing water content, and stirring continuously to avoid burning until chopsticks are inserted.
5) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with the thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 5 hours.
6) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out.
The product is randomly sampled for quality detection, and the results of the sensory indexes and the sensory evaluation indexes of the sample are shown in tables 1 and 3 respectively.
Example 2
A preparation method of a prebiotic blueberry and hawthorn fruit roll by probiotic fermentation comprises the following steps:
1) Preparing the puree of the dried fruit rolls: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorns into a pot, steaming for twenty minutes, fully softening raw materials, and facilitating pulping; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and mixing uniformly. The weight portions of the components are 35 portions of hawthorn, 15 portions of apple, 6.77 portions of purified water and 7 portions of blueberry pomace.
2) Fermenting the dried fruit slices: inoculating bacillus coagulans bacterial powder, and performing anaerobic fermentation for 4 hours at 40 ℃; after the fermentation was completed, filtration was performed with a filter screen (20 mesh). And 0.8 parts of bacillus coagulans bacterial powder by mass part of metering components.
3) Medium temperature blending of the puree of the fruit rolls: the resulting material was heated at a medium temperature of 50 ℃. The method comprises the steps of adding maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics into fruit pulp according to a certain proportion, and metering the components according to parts by weight of the components, wherein the components comprise, by weight, 35 parts of hawthorn, 35 parts of maltose, 15 parts of apples, 6.77 parts of purified water, 7 parts of blueberry pomace, 0.8 part of bacillus coagulans powder, 0.2 part of prebiotics, 0.18 part of citric acid, 0.02 part of potassium sorbate, 0.02 part of sodium benzoate and 0.01 part of sunset yellow. The prebiotics in the raw materials are prepared from fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the proportion of 5:2:1.
4) Boiling and sterilizing the dried fruit slices: boiling the beaten fruit pulp at about 100deg.C to kill harmful microorganisms, reducing water content, and stirring continuously to avoid burning until chopsticks are inserted.
5) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting temperature to 70deg.C, and baking for 5 hr.
6) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out.
The product is randomly sampled for quality detection, and the results of the sensory indexes and the sensory evaluation indexes of the sample are shown in tables 1 and 3 respectively.
Example 3
A preparation method of a prebiotic blueberry and hawthorn fruit roll by probiotic fermentation comprises the following steps:
1) Preparing the puree of the dried fruit rolls: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorns into a pot, steaming for twenty minutes, fully softening raw materials, and facilitating pulping; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and mixing uniformly. The weight portions of the components are 41 portions of hawthorn, 8 portions of apples, 6.79 portions of purified water and 4 portions of blueberry pomace.
2) Fermenting the dried fruit slices: inoculating bacillus coagulans bacterial powder, and performing anaerobic fermentation for 4 hours at 40 ℃; after the fermentation was completed, filtration was performed with a filter screen (20 mesh). The mass fraction of the metering components is 0.8 percent of bacillus coagulans bacterial powder.
3) Medium temperature blending of the puree of the fruit rolls: the resulting material was heated at a medium temperature of 50 ℃. Maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics are added into the fruit pulp according to a certain proportion, and the weight parts of the components are calculated according to the weight parts of the hawthorn 41, the maltose 39, the apples 8, the purified water 6.79, the blueberry pomace 4, the bacillus coagulans bacterial powder 0.8, the prebiotics 0.2, the citric acid 0.162, the potassium sorbate 0.02, the sodium benzoate 0.02 and the sunset yellow 0.008. The prebiotics in the raw materials are prepared from fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the proportion of 5:2:1.
4) Boiling and sterilizing the dried fruit slices: boiling the beaten fruit pulp at about 100deg.C to kill harmful microorganisms, reducing water content, and stirring continuously to avoid burning until chopsticks are inserted.
5) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting temperature to 70deg.C, and baking for 5 hr.
6) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out.
The product is randomly sampled for quality detection, and the results of the sensory indexes and the sensory evaluation indexes of the sample are shown in tables 1 and 3 respectively.
Example 4
A preparation method of a prebiotic blueberry and hawthorn fruit roll by probiotic fermentation comprises the following steps:
1) Preparing the puree of the dried fruit rolls: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorns into a pot, steaming for twenty minutes, fully softening raw materials, and facilitating pulping; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and mixing uniformly. The weight portions of the components are 41 portions of hawthorn, 8 portions of apples, 6.79 portions of purified water and 4 portions of blueberry pomace.
2) Fermenting the dried fruit slices: inoculating bacillus coagulans bacterial powder, and performing anaerobic fermentation for 4 hours at 40 ℃; after the fermentation was completed, filtration was performed with a filter screen (20 mesh). And 0.8 parts of bacillus coagulans bacterial powder by mass part of metering components.
3) Medium temperature blending of the puree of the fruit rolls: the resulting material was heated at a medium temperature of 50 ℃. Maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics are added into the fruit pulp according to a certain proportion, and the weight parts of the components are calculated according to the measurement, namely, the haw 41, the maltose 39, the apple 8, the purified water 6.79, the blueberry pomace 4, the bacillus coagulans bacterial powder 0.8, the prebiotics 0.2%, the citric acid 0.162%, the potassium sorbate 0.02, the sodium benzoate 0.02 and the sunset yellow 0.008. The prebiotics in the raw materials are prepared from fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the proportion of 5:2:1.
4) High-pressure homogenization technology: homogenizing the prepared fruit pulp in a high-pressure homogenizer to form uniform and fine fruit pulp. The high-pressure homogenizing treatment condition is set to 120MPa, the temperature of a feed inlet is 25 ℃, and the homogenizing is carried out for 2 times.
5) Boiling and sterilizing the dried fruit slices: boiling the beaten fruit pulp at about 100deg.C to kill harmful microorganisms, reducing water content, and stirring continuously to avoid burning until chopsticks are inserted.
6) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with the thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 5 hours.
7) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out.
The product is randomly sampled for quality detection, and the results of the sensory indexes and the sensory evaluation indexes of the sample are shown in tables 1 and 3 respectively. Sample drying times are shown in table 4.
Example 5
A preparation method of a prebiotic blueberry and hawthorn fruit roll by probiotic fermentation comprises the following steps:
1) Preparing the puree of the dried fruit rolls: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorns into a pot, steaming for twenty minutes, fully softening raw materials, and facilitating pulping; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and mixing uniformly. The weight portions of the components are 41 portions of hawthorn, 8 portions of apples, 6.79 portions of purified water and 4 portions of blueberry pomace.
2) Fermenting the dried fruit slices: inoculating bacillus coagulans bacterial powder, and performing anaerobic fermentation for 4 hours at 40 ℃; after the fermentation was completed, filtration was performed with a filter screen (20 mesh). And 0.8 parts of bacillus coagulans bacterial powder by mass part of metering components.
3) Medium temperature blending of the puree of the fruit rolls: the resulting material was heated at a medium temperature of 50 ℃. Maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics are added into the fruit pulp according to a certain proportion, and the weight parts of the components are calculated according to the weight parts of the hawthorn 41, the maltose 39, the apples 8, the purified water 6.79, the blueberry pomace 4%, the bacillus coagulans powder 0.8, the prebiotics 0.2, the citric acid 0.162, the potassium sorbate 0.02, the sodium benzoate 0.02 and the sunset yellow 0.008. The prebiotics in the raw materials are prepared from fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the proportion of 5:2:1.
4) High-pressure homogenization technology: homogenizing the prepared fruit pulp in a high-pressure homogenizer to form uniform and fine fruit pulp. The high-pressure homogenizing treatment condition is set to 120MPa, the temperature of a feed inlet is 25 ℃, and the homogenizing is carried out for 2 times.
5) High-power pulse microwave sterilization technology: and sterilizing the homogenized slurry after high-pressure homogenization by using a high-power pulse microwave sterilizer, and simultaneously reducing the moisture content. The working parameters of the high-power pulse microwave sterilizer are set as follows: the high-frequency working frequency is 3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 400W, and the sterilization time is 120s.
6) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with the thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 4.8 hours.
7) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out.
Sample drying times are shown in table 4.
Example 6
A preparation method of a prebiotic blueberry and hawthorn fruit roll by probiotic fermentation comprises the following steps:
1) Preparing the puree of the dried fruit rolls: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorns into a pot, steaming for twenty minutes, fully softening raw materials, and facilitating pulping; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and mixing uniformly. The weight portions of the components are 41 portions of hawthorn, 8 portions of apples, 6.79 portions of purified water and 4 portions of blueberry pomace.
2) Fermenting the dried fruit slices: inoculating bacillus coagulans bacterial powder, and performing anaerobic fermentation for 4 hours at 40 ℃; after the fermentation was completed, filtration was performed with a filter screen (20 mesh). And 0.8 parts of bacillus coagulans bacterial powder by mass part of metering components.
3) Medium temperature blending of the puree of the fruit rolls: the resulting material was heated at a medium temperature of 50 ℃. Maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics are added into the fruit pulp according to a certain proportion, and the weight parts of the components are calculated according to the weight parts of the hawthorn 41, the maltose 39, the apples 8, the purified water 6.79, the blueberry pomace 4, the bacillus coagulans bacterial powder 0.8, the prebiotics 0.2, the citric acid 0.162, the potassium sorbate 0.02, the sodium benzoate 0.02 and the sunset yellow 0.008. The prebiotics in the raw materials are prepared from fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the proportion of 5:2:1.
4) High-pressure homogenization technology: homogenizing the prepared fruit pulp in a high-pressure homogenizer to form uniform and fine fruit pulp. The high-pressure homogenizing treatment condition is set to 120MPa, the temperature of a feed inlet is 25 ℃, and the homogenizing is carried out for 2 times.
5) High-power pulse microwave sterilization technology: and sterilizing the homogenized slurry after high-pressure homogenization by using a high-power pulse microwave sterilizer, and simultaneously reducing the moisture content. The working parameters of the high-power pulse microwave sterilizer are set as follows: the high-frequency working frequency is 3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 600W, and the sterilization time is 120s.
6) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with the thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 4 hours.
7) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out. Sample drying times are shown in table 4.
Example 7
A preparation method of a prebiotic blueberry and hawthorn fruit roll by probiotic fermentation comprises the following steps:
1) Preparing the puree of the dried fruit rolls: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorns into a pot, steaming for twenty minutes, fully softening raw materials, and facilitating pulping; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and mixing uniformly. The weight portions of the components are 41 portions of hawthorn, 8 portions of apples, 6.79 portions of purified water and 4 portions of blueberry pomace.
2) Fermenting the dried fruit slices: inoculating bacillus coagulans bacterial powder, and performing anaerobic fermentation for 4 hours at 40 ℃; after the fermentation was completed, filtration was performed with a filter screen (20 mesh). And 0.8 parts of bacillus coagulans bacterial powder by mass part of metering components.
3) Medium temperature blending of the puree of the fruit rolls: the resulting material was heated at a medium temperature of 50 ℃. Maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics are added into the fruit pulp according to a certain proportion, and the weight parts of the components are calculated according to the measurement, namely, the haw 41, the maltose 39, the apple 8, the purified water 6.79, the blueberry pomace 4, the bacillus coagulans bacterial powder 0.8, the prebiotics 0.2, the citric acid 0.162, the potassium sorbate 0.02%, the sodium benzoate 0.02 and the sunset yellow 0.008. The prebiotics in the raw materials are prepared from fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the proportion of 5:2:1.
4) High-pressure homogenization technology: homogenizing the prepared fruit pulp in a high-pressure homogenizer to form uniform and fine fruit pulp. The high-pressure homogenizing treatment condition is set to 120MPa, the temperature of a feed inlet is 25 ℃, and the homogenizing is carried out for 2 times.
5) High-power pulse microwave sterilization technology: and sterilizing the homogenized slurry after high-pressure homogenization by using a high-power pulse microwave sterilizer, and simultaneously reducing the moisture content. The working parameters of the high-power pulse microwave sterilizer are set as follows: the high-frequency working frequency is 3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 800W, and the sterilization time is 120s.
6) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with the thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 3 hours.
7) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out. Sample drying times are shown in table 4.
Table 1 shows the sensory index results of the products of examples 1-7.
Table 1 results of sensory metrics of prebiotic blueberry and hawthorn fruit rolls fermented with probiotics
| Sensory index | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Example 7 |
| Color | Purple solid | Mauve solid | Dark red solid | Dark red solid | Dark red solid | Dark red solid | Dark red solid |
| Tissue morphology | Heterogeneous solids | Heterogeneous solids | Heterogeneous solids | Homogeneous solid | Homogeneous solid | Homogeneous solid | Homogeneous solid |
| Impurity(s) | Trace impurity | Trace impurity | Trace impurity | No impurity | No impurity | No impurity | No impurity |
Table 2 shows the sensory scoring criteria for the products of examples 1-7.
Table 2 prebiotic blueberry and hawthorn fruit sheet sensory scoring criteria for probiotic fermentation
Table 3 shows the sensory scores of the probiotic fermented prebiotic blueberry haw sheet products of examples 1-7.
Table 3 results of sensory scores of prebiotic blueberry and hawthorn rolls fermented by probiotics
Table 4 shows the drying time data for the products of examples 1-7.
Table 4 probiotic fermented prebiotic blueberry haw dried fruit roll drying schedule
| Test index | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Example 7 |
| Drying time (h) | 6 | 5.2 | 5.2 | 5 | 4.8 | 4 | 3 |
Table 5 shows the data for the microbial load of the pulp in examples 3-7.
Table 5 microbial load of probiotic fermented prebiotics blueberry and hawthorn pulp
| Examples | Colony count (log CFU/mL) | Mould and yeast (log CFU/mL) |
| Example 3 step 3 | 2.58±0.07 | 2.66±0.04 |
| Example 3 | <1 | <1 |
| Example 4 step 4 | 2.17±0.03 | 2.41±0.07 |
| Example 4 | <1 | <1 |
| Example 5 | 1.57±0.07 | 1.73±0.08 |
| Example 6 | 1.19±0.20 | <1 |
| Example 7 | <1 | <1 |
FIG. 1 shows the relative activities of pulp Peroxidase (POD), pectin Methyl Esterase (PME) and polyphenol oxidase (PPO) in examples 3-7.
The investigation results show that the adoption of apples and hawthorns as raw materials, the addition of blueberry pomace, the adoption of a homogenization technology and high-power pulse microwave sterilization can effectively reduce the drying time and improve the taste.
POD, PPO, PME is a destructive endogenous enzyme in fruit and vegetable products, and the lower the content is, the more beneficial, and the activity is measured in the step 4 in the example 4, which shows that the high pressure activates the relative activity of peroxidase, and the high-power pulse microwave sterilization can obviously reduce the relative activities of Peroxidase (POD), pectin Methyl Esterase (PME) and polyphenol oxidase (PPO) in fruit raw materials, so that the microbial load is obviously reduced.
The activity values of the embodiment 3 and the embodiment 4-7 are equivalent, because the heat treatment and the high-power pulse sterilization can achieve obvious sterilization and enzyme deactivation effects, but the high-power pulse sterilization has the advantages of low energy consumption, short sterilization time, reduced nutrition and flavor loss caused by long-time heating, no peculiar smell generated by cooking, reduced moisture, reduced drying time and energy conservation.
The principle of the invention is as follows:
(1) Fructo-oligosaccharides have a definite health care function and an excellent dual food ingredient lattice. Has the advantages of low calorific value, no dental caries, promoting proliferation of bifidobacteria, reducing blood sugar, improving serum lipid, promoting trace element absorption, and the like. In recent years, among many oligosaccharide foods, fructo-oligosaccharide is identified by international nutriologists as water-soluble dietary fiber with excellent indigestion, can bidirectionally regulate human body microecological balance, belongs to typical super strong bifidus factors, is favored by modern food production enterprises and consumers, and is widely applied to third-generation health-care foods. The chitosan oligosaccharide has the functions of regulating intestinal microecology, improving intestinal tissue morphology and enhancing immunity. It can regulate the metabolism of animal intestinal microbe, improve the intestinal microbe distribution, promote the growth and reproduction of bifidobacterium, raise immunity, lower pH value, inhibit the growth of harmful intestinal bacteria, produce B vitamins, decompose carcinogen, promote intestinal peristalsis and promote protein absorption.
(2) Bacillus coagulans is a lactic acid producing bacterium that can form spores and is also one of the well-known probiotics. The natural plant extract is naturally distributed in various ecological environments such as soil, water, air and the like, and also in foods such as soybeans, corns, rice and the like, and has various health benefits, such as the effects of preventing muscle injury during exercise, improving gastrointestinal diseases, relieving diarrhea, preventing bacterial vaginosis and the like. Bacillus coagulans helps to improve the quality and organoleptic properties of fermented foods, while also producing compounds having antibacterial activity against gram-positive and gram-negative bacteria. Thus, bacillus coagulans can be used in a variety of commercial foods. Bacillus coagulans is capable of withstanding extreme conditions such as high temperatures, food processing, gastric acid and bile, etc., due to its sporulation properties. These properties are the greatest advantage of probiotics and industrial food strains. The probiotic bacteria or the ferment can be added into fermented foods as a probiotic bacteria or a ferment, so that the efficiency of the fermentation process and the nutrition and sensory quality of the foods can be obviously improved.
(3) The haw roll takes haw as raw material, has sweet and sour taste and has digestion-promoting effect, and is popular with people. The prebiotics have the functions of coordinating intestines and stomach and promoting digestion and absorption, and can be widely applied to foods and health care products. The probiotics are helpful for improving the quality and sensory properties of fermented food, and have the functions of improving gastrointestinal diseases, relieving diarrhea and the like.
(4) The current production process can not solve the requirements of preparing the taste and nutrition of the dried fruit slices after the blueberry pomace is added into the raw materials, and the production process adopts an emerging non-thermal processing technology, namely a high-power pulse microwave sterilization technology, so that the effects of sterilizing, inactivating enzymes, prolonging the shelf life of the product and guaranteeing the nutritional ingredients of the product to avoid thermal damage can be achieved, the effect of reducing the moisture content in the fruit pulp can be achieved, the drying time is shortened, and the taste of the blueberry pomace after being added and the taste of the blueberry pomace after being mixed with the raw materials are improved.
(5) The high-power pulse microwave sterilization is carried out on the homogenized pulp after high-pressure homogenization, meanwhile, the water in the pulp can absorb microwaves to generate heat, the water content is reduced, the high-power pulse microwaves have selective thermal effect and non-thermal effect on different materials, polar molecules (water molecules) in food absorb microwave energy to generate heat, the food is rapidly heated and dried, compared with the traditional heat sterilization, the time is short, the energy consumption is saved, the loss of nutrition and flavor is reduced, and the air in a microwave treatment box and a corresponding container can not generate heat.
Claims (2)
1. A kind of probiotic fermented prebiotics sweetened roll, characterized by: the raw materials of the sweetened roll comprise, by mass, 20-50 parts of hawthorns, 5-25 parts of apples, 3-15 parts of blueberry pomace, 20-50 parts of maltose, 0.5-1 part of bacillus coagulans bacterial powder, 0.1-0.5 part of prebiotics and 5-10 parts of water; 0.1-0.5 part of citric acid, 0.01-0.02 part of potassium sorbate, 0.01-0.02 part of sodium benzoate and 0.005-0.01 part of sunset yellow;
the prebiotics comprise fructo-oligosaccharides, inulin and chitosan oligosaccharides; the mass ratio of the fructo-oligosaccharide to the inulin to the chitosan oligosaccharide is 3-8:1-5:1;
the preparation method of the prebiotic sweetened roll by probiotic fermentation comprises the following steps:
1) Preparing the puree of the dried fruit rolls: weighing hawthorns, apples, water and blueberry pomace according to the parts by weight, cleaning the hawthorns and apples with clear water, removing cores, and cutting into small pieces; putting blueberry pomace, apples and steamed hawthorn fruits into a wall breaking machine, adding water, pulping and uniformly mixing to obtain a fruit paste raw pulp;
2) Fermentation: weighing bacillus coagulans bacterial powder according to the mass parts, inoculating the bacillus coagulans bacterial powder into the original pulp of the sweetened roll, and carrying out anaerobic fermentation at 40-50 ℃ for 3-5h; filtering with a filter screen after fermentation is completed to obtain a puree filtrate of the sweetened roll;
3) And (3) medium temperature blending: heating the fruit jam primary pulp filtrate at 40-50deg.C; adding maltose, potassium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics into fruit pulp according to a certain proportion, and uniformly mixing;
4) Homogenizing under high pressure: homogenizing the blended pulp in a high-pressure homogenizer to form uniform and fine pulp; the high-pressure homogenizing treatment condition is set to 80-150MPa, the temperature of a feed inlet is 20-30 ℃, and homogenizing is carried out for 2-5 times;
5) High-power pulse microwave sterilization: performing high-power pulse microwave sterilization on the homogenized slurry after high-pressure homogenization; the high-frequency working frequency is 2-3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 300W, and the sterilization time is 60-180s;
6) And (3) dishing: brushing a layer of vegetable oil in a tray to prevent adhesion, spreading the prepared raw pulp in the tray with thickness of 0.3cm-0.5cm, placing the tray into an oven to evaporate water, adjusting temperature to 60-80deg.C, and baking for 2-8 hr;
7) And (3) packaging: and after the tray is cooled to room temperature, the whole fruit roll is sliced, the fruit roll is cut into required size, rolled and formed, and vacuum packaging is carried out.
2. The probiotic fermented prebiotic sweetened roll according to claim 1, characterized in that: the sweetened roll is prepared from the following raw materials in parts by weight: fructus crataegi 41, maltose 39, fructus Mali Pumilae 8, purified water 6.79, fructus Myrtilli residue 4, bacillus coagulans powder 0.8, prebiotics 0.2, citric acid 0.162, potassium sorbate 0.02, sodium benzoate 0.02, sunset yellow 0.008; the mass ratio of fructo-oligosaccharide to inulin to chitosan oligosaccharide in the prebiotics is 5:2:1.
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| CN105123924A (en) * | 2015-07-28 | 2015-12-09 | 邵素英 | Fruit paste probiotic tablet and preparation method thereof |
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| CN105123924A (en) * | 2015-07-28 | 2015-12-09 | 邵素英 | Fruit paste probiotic tablet and preparation method thereof |
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