CN112970918A - Large-fruit hawthorn vinegar fruitcake rich in dietary fiber and preparation method thereof - Google Patents

Abstract

The invention discloses a large-fruit hawthorn vinegar fruitcake rich in dietary fiber and a preparation method thereof, wherein the preparation method comprises the following steps: the composite material is prepared from the following raw materials in parts by mass: 60-80 parts of large hawthorn fruit, 20-40 parts of passion fruit, 0.3-0.5 part of glucose, 12-18 parts of brown sugar, 15-20 parts of orange, 5-10 parts of tremella, 2-5 parts of bluegrass, 15-20 parts of xylitol, 6-10 parts of maltose syrup, 0.5-0.8 part of lophatherum gracile, 0.01-0.1 part of probiotics and 2-4 parts of direct vat set starter. According to the invention, the big-fruit hawthorn vinegar with unique flavor, the passion fruit shells and the passion fruit juice are used for preparing the cake, on one hand, the waste passion fruit peels in the passion fruit juice processing process are fully utilized, the comprehensive utilization value of the peels is improved, on the other hand, the passion fruit shells rich in dietary fibers and polysaccharides and the fruit vinegar with nutritional and health-care values are combined, the diseases of hyperglycemia, hyperlipidemia and the like can be reduced, meanwhile, the route of the big-fruit hawthorn vinegar product is expanded, and the variety of the cake is increased.

Description

Large-fruit hawthorn vinegar fruitcake rich in dietary fiber and preparation method thereof

Technical Field

The invention relates to the technical field of food, in particular to a large-fruit hawthorn vinegar fruitcake rich in dietary fiber and a preparation method thereof.

Background

The fruit cake, namely concentrated pulp cake, is prepared by using original pulp and fruit juice as base materials, adding gelling agent and the like, and then processing the base materials into sweetmeat products with various shapes (slices, strips and blocks) through the processes of concentration, drying and the like, and the sweetmeat products are nutritious and portable. The product has strong fruit flavor and unique taste, fully retains the original nutrient components and aroma of the fruits and is popular with consumers. The fruit cake is different from preserved fruit, candy and common cake, is a health and nutritional food without starch, pigment and essence, and is deeply popular with consumers.

Haw is named Xianguo, recorded in Ben Cao gang mu: the hawthorn is sour and sweet in taste and slightly astringent in nature, and has the effects of entering spleen and liver channels, promoting digestion, eliminating meat accumulation and relieving stagnation of blood and pain and distension; modern medical research proves that the hawthorn has seven effects: invigorating stomach, promoting digestion, improving sleep, removing toxic substance, caring skin, maintaining cardiovascular and cerebrovascular health, resisting aging, protecting heart, and preventing cancer and tumor. The big fruit hawthorn is rich in natural bioactive components: A. polyphenols (flavone, anthocyanin, tannin), triterpenoids, etc.; B. superoxide dismutase (SOD) activity; C. maslinic acid, ursolic acid, VC and other organic acids. The health preserving effect is mainly shown as follows: anthocyanin and SOD contained in hawthorn can strongly remove body wastes and toxins such as free radicals and blood fat, and the like, and has the effects of cleaning blood, softening blood vessels, losing weight, beautifying the body and the like; ② the polyphenols such as hawthorn flavone can promote metabolism of human body, improve microcirculation, reduce blood viscosity, dredge blood vessel, reduce cholesterol, regulate blood pressure, improve heart activity and prolong life; and the hawthorn fruit contains abundant organic acid and trace elements, and the trace elements are not much in the human body, but are closely related to the survival and health of people and play a vital role in the life of people. The microelements play an important role in disease resistance, cancer prevention, life prolonging and the like.

Researches find that the passion fruit peel contains pectin, crude fiber, polysaccharide, flavone and polyphenol substances, and the dietary fiber of the passion fruit peel has good blood fat reduction and strong antioxidant activity and can protect body cells from oxidative stress damage. The dietary fiber can reduce and delay the absorption of fat nutrients; increase the consumption of cholesterol. The digestive absorption process of human body needs the participation of bile acid, and the source of bile acid is cholesterol. The dietary fiber can effectively adsorb bile acid, and the bile acid is brought into the lower digestive tract and finally discharged out of the body. Thereby achieving the effects of reducing blood fat and blood sugar. The polysaccharide content of the passion fruit peel reaches 54.6mg/g, the polysaccharide has various biological activity functions, and the current domestic and foreign literature reports mainly focus on four aspects of tumor resistance, inflammation resistance, blood fat reduction, oxidation resistance and the like. The passion fruit peel polysaccharide has extremely high edible value and medicinal value, and has wide application and market prospect. The passion fruit also contains various flavonoid compounds such as apigenin, luteolin, orientin, isoorientin, quercetin and the like, and has physiological effects of resisting oxidation, reducing blood fat and blood pressure and the like. The passion fruit peel polysaccharide has various biological activities of resisting tumor, resisting inflammation, reducing blood fat, resisting oxidation and the like. Besides being eaten as fresh fruits, the passion fruit often has the fruit sacs processed into products such as fruit juice, beverage, fruit wine and the like, has good taste and strong fragrance, but the fruit peel accounting for more than 50 percent of the weight of the fruit is usually discarded after the fruit juice is processed, and the utilization rate of the passion fruit peel is extremely low. In order to improve the comprehensive utilization value of the peel, the passion fruit peel is researched and developed in the aspects of feed processing, preserved fruit processing, pectin extraction and the like in recent years, but the research on the preparation of the passion fruit cake is less, so that the passion fruit peel is utilized to prepare the cake product with high health care value, and the cake product has a great market prospect.

Disclosure of Invention

The invention provides a large-fruit hawthorn vinegar fruitcake rich in dietary fiber and a preparation method thereof, aiming at solving the technical problems that the existing fruitcake product is single, the nutritional value and the health care value are not outstanding, and the utilization rate of passion fruit peel is low.

In order to solve the problems, the invention adopts the following technical scheme:

the large-fruit hawthorn vinegar fruitcake rich in dietary fiber is prepared from the following raw materials in parts by mass: 60-80 parts of large hawthorn fruit, 20-40 parts of passion fruit, 0.3-0.5 part of glucose, 12-18 parts of brown sugar, 15-20 parts of citrus, 5-10 parts of tremella, 2-5 parts of bluegrass, 5-8 parts of xylitol, 6-10 parts of maltose syrup, 0.5-0.8 part of lophatherum gracile, 0.01-0.1 part of probiotics and 2-4 parts of direct vat set starter.

The invention also aims to protect the preparation method of the large-fruit hawthorn vinegar fruitcake rich in dietary fiber, which comprises the following steps:

A. preparation of large fruit hawthorn vinegar

(1) Cleaning the hawthorn, removing kernels, cutting into sections, steaming over water for 40-60 min, and pulping the steamed hawthorn pulp into pulp; adding brown sugar into the pulp, and stirring;

(2) activating zymophyte, preparing a direct vat set starter, adding the direct vat set starter into the fruit pulp obtained in the step (1), fermenting at the temperature of 32-35 ℃, stopping fermentation when the acidity reaches 2 ℃, and filtering to obtain the hawthorn vinegar for later use;

B. preparing a red blue grass pigment extracting solution: cleaning herba Erythrinae, mixing with glucose, stirring, crushing, adding water, performing enzymolysis, stirring, and vacuum concentrating to obtain herba Erythrinae pigment extractive solution;

C. and (3) processing passion fruits:

(1) soaking the whole fruits in rolling 6% -8% of salt solution for 0.5h, then cleaning the whole fruits by using clear water, soaking the whole fruits in 50-70 ℃ of alkaline aqueous solution, stirring and soaking for 0.5-1 h, softening the cuticle of the passion fruits, and removing the cuticle;

(2) steaming the passion fruit without the cuticle layer in the step (1) for 30-40 min in a water-proof way, crushing the passion fruit, soaking the crushed passion fruit into the red bluegrass pigment extracting solution at the temperature of 5-10 ℃, soaking the crushed passion fruit for 6-8 h, and pulping the crushed passion fruit for later use;

(3) extracting soluble dietary fiber of passion fruit shells: weighing the passion fruit shells with the cuticles removed in the step (1), adding a citric acid buffer solution and cellulase, pulping, performing enzymolysis, and centrifuging to obtain supernatant; precipitating the supernatant with ethanol, filtering, and oven drying to obtain soluble dietary fiber of passion fruit shell;

D. citrus processing

Soaking the whole citrus in rolling salt solution for 0.5-1 h, then rubbing and washing with flour water to remove peel wax, and peeling; the citrus peel and pulp are respectively treated as follows:

(1) citrus peel: soaking citrus peel in saline water for 30-60 min, decocting for 10-15 min, taking out the citrus peel, crushing and pulping for later use;

(2) preparing citrus juice from fruit pulp: removing core from pulp, pulping, performing enzymolysis, filtering, and concentrating to obtain citrus juice;

E. white fungus treatment: cleaning tremella, soaking the cleaned tremella in warm water at 35-45 ℃ for 1-2 h, and crushing the tremella into 1-2 cm pieces for later use;

F. and (3) processing the lophatherum gracile: boiling herba Lophatheri with water, and filtering to obtain herba Lophatheri juice;

G. sol: uniformly mixing the lophatherum gracile juice obtained in the step F and the large-fruit hawthorn vinegar obtained in the step A, adding the orange peel obtained in the step D, the passion fruit pulp obtained in the step C, the passion fruit shell soluble dietary fiber obtained in the step C, the tremella obtained in the step E, the xylitol and the maltose syrup, mixing, decocting for 120-150 min in a constant-temperature jacketed kettle at the temperature of 85-95 ℃, continuously stirring until pasty colloid is formed, and taking out the mixture until the content of soluble solid matters reaches more than 70%; adding probiotics into the colloid 30min before taking out of the pot, and stirring uniformly;

H. reversing the mold and cooling;

I. drying: carrying out multi-section variable-temperature continuous drying on the composite fruit pulp formed by die-reversing and cooling in the step (I);

K. cutting into pieces and packaging.

Wherein the direct vat set starter comprises the following components in a ratio of viable bacteria of strains (1-2): (3-4): (4-6): (2-4) the following components (2-4): (1-5) Monascus purpureus went, Hansenula anomala, Acetobacter pasteurianus, gluconacetobacter hansenii, Leuconostoc mesenteroides, and Lactobacillus plantarum.

Wherein, in the passion fruit treatment, the alkaline aqueous solution is 0.5 percent of NaOH solution by mass.

In the step G, the ratio of the number of viable bacteria of the probiotics to the number of viable bacteria of the strains is (1-2): 1 streptococcus thermophilus and bifidobacterium.

In step I, the multi-stage variable-temperature continuous drying is: drying for 8-10 h at the drying temperature of 45-50 ℃ and the relative humidity of 65-75 RH%; then, the temperature is adjusted to be 55-60 ℃, and the relative humidity is adjusted to be 35-50 RH percent for drying for 5-6 h; finally, the temperature is adjusted to be 60-65 ℃, and the relative humidity is adjusted to be 10-20 RH% for drying for 5-6 h.

In the step B, in the preparation of the erythrocyanin extracting solution, the processes of enzymolysis, stirring and vacuum decompression concentration are as follows: adding cellulase and pectinase, magnetically stirring for 2-3 h at the temperature of 35-47 ℃ and the rotating speed of 200-500 r/min, filtering, concentrating under reduced pressure in vacuum to reduce the volume to 1/4, and storing the pigment extract in a stainless steel tank for later use; the concentration temperature of the vacuum decompression concentration is 50-68 ℃, and the vacuum degree is 0.06-0.095 Mpa; the addition amount of the cellulase is 0.005-0.02% of the mass ratio of the red bluegrass, and the addition amount of the pectinase is 0.005-0.02% of the mass ratio of the red bluegrass; when water is added, the volume ratio of the red bluegrass to the water is 1: 20.

In the step (C), the extraction of the soluble dietary fiber of the passion fruit shell is as follows: weighing the passion fruit shells with the cuticles removed in the step (1), adding a citric acid buffer solution and cellulase, beating into a pulp, and performing enzymolysis for 5-7 hours in a constant-temperature water bath kettle at 50-65 ℃; after enzymolysis, inactivating enzyme in a water bath at 90-100 ℃ for 4-7 min to obtain a solution, namely passion fruit shell enzymolysis liquid; centrifuging the passion fruit shell enzymolysis liquid at 6000-8000 r/min for 10-20 min, taking supernatant, finally adding the obtained supernatant into 95% ethanol solution, standing at room temperature for alcohol precipitation for 20-25 h, filtering, and drying filter residues to obtain passion fruit shell soluble dietary fibers; the volume ratio of the supernatant to 95% ethanol is 1 (2-4).

In the step D, in the orange treatment, the preparation of the orange juice from the pulp comprises the following steps: removing cores from the pulp, pulping, adding pectinase for enzymolysis for 120-150 min, filtering, pumping into a concentration tank, and concentrating under reduced pressure at 40-50 ℃ to half of the original volume.

Compared with the prior art, the invention has the following beneficial effects:

(1) the invention is formed by adopting multicomponent eutectic technology on raw materials. The hawthorn, passion fruit, orange and the like belong to berry fruits, the peel and the fruit can be eaten, particularly, the peel is rich in dietary fiber, the soluble solid content of the fruit cake can be increased by utilizing the whole fruit, the tremella is boiled to obtain the gel to replace the addition of commercial gel, the commercial gel has different advantages and disadvantages, some of the tremella is not acid-resistant and some of the tremella is not heat-resistant, and the colloid of the tremella can avoid the disadvantage. The passion fruit peel is rich in anthocyanin, is unstable and easy to discolor after being steamed at high temperature, the anthocyanin and pigment components of the bluegrass are stable, and the discoloration problem of the passion fruit peel can be solved after the high temperature, so that the color of the fruitcake can be kept bright. The fruit cake has low sweet taste and is easy to be absorbed and digested by human body due to xylitol, maltose syrup and lophatherum gracile. In addition, the malt syrup also has lower moisture absorption and higher moisture retention, and can ensure the rehydration property in the process of drying the fruit cakes. The compound probiotics is added in combination with the preparation process of the fruit cake, and the combination of the two heat-resistant and acid-resistant bacteria is selected, so that the fruit cake is rich in nutrition.

(2) According to the preparation process of the fruitcake, during the preparation of the large-fruit hawthorn vinegar, the large-fruit hawthorn is steamed and pulped in a water-proof manner and mixed with brown sugar water, and the mixture is fermented by mixing monascus, abnormal hansenula, acetobacter pasteurianus, gluconacetobacter hansenii, leuconostoc mesenteroides and lactobacillus plantarum, and is compounded by combining the symbiotic synergistic structure-activity relationship among 6 bacteria to prepare the direct vat set starter. Can be used for targeted fermentation, fragrance enhancement and acid increase. The monascus has certain saccharification and fermentation capacity and strong esterification capacity, can also generate various organic acids, and is beneficial to improving the flavor of fermentation liquid. The monascus is cooperated with the abnormal hansenula polymorpha to increase and reduce milk, improve the wine yield and enhance the flavor. And gluconacetobacter hansenii and hansenula anomala are in a symbiotic relationship. In the initial stage of fermentation, saccharomycetes decompose sucrose into brown sugar and fructose, and then further ferment to produce ethanol. Acetobacter gluconicum begins to grow and propagate in large quantities, and oxidizes fructose and brown sugar into acetic acid, metabolic products such as brown sugar acid and the like, and also can secrete acetolase, ethanol is oxidized into acetic acid under the action of the acetolase, and part of acetic acid is oxidized into carbon dioxide and water by the Acetobacter gluconicum. The inventor researches to obtain that ethanol can stimulate acetobacter gluconicum to produce more acetic acid, acetic acid can stimulate yeast to produce ethanol, and the presence of acetic acid and ethanol can protect acetobacter gluconicum and yeast from being infected by other strains. Leuconostoc mesenteroides can ferment saccharides to generate a plurality of acids and alcohols, and leuconostoc mesenteroides and lactobacillus plantarum are mixed and symbiotic and can also carry out acid production fermentation, thereby promoting the flavor hyperplasia of the hawthorn vinegar. Acetobacter pasteurianus produces alcohol by fermentation of Monascus, Hansenula anomala, Leuconostoc mesenteroides, converting the alcohol into acid. The strains are mutually symbiotic and interactive, and the prepared hawthorn has harmonious acetic acid taste, good mouthfeel and strong fragrance.

(3) According to the invention, the drying process adopts multi-section variable-temperature continuous drying, the drying process is adjusted by three factors of temperature, humidity, drying time and the like, the product can keep excellent quality by controlling temperature and humidity, the elasticity, hardness and chewiness of the fruit cake are good, the color and luster are kept bright, the rehydration performance of the product is good, and the fragrance and flavor are true.

(4) The fermentation conventional liquid state fermentation of the large-fruit hawthorn vinegar is divided into two steps, yeast is added for carrying out alcohol fermentation to obtain the large-fruit hawthorn wine, then the alcohol degree is adjusted, and acetic acid bacteria is added for carrying out the acetic acid fermentation to obtain the large-fruit hawthorn vinegar.

(5) The extraction and preparation of the haematochrome of the invention adopts magnetic stirring to control the stirring speed and the heating temperature and can continuously stir, the shearing force is higher than that of the common stirring, the stirring speed is controllable, and the reaction speed can be accelerated, thereby shortening the time.

(6) The pretreatment of the passion fruit and the citrus adopts rolling saline solution for soaking, the passion fruit and the citrus can be collided and rubbed by the rolling of liquid, the effect of scrubbing is achieved, dust, pesticide residues and pollutants on the surface of peel can be effectively removed, and the cleaning effect is good.

Detailed Description

The present invention will be further described with reference to examples and tests.

Example 1

The large-fruit hawthorn vinegar fruitcake rich in dietary fiber is prepared from the following raw materials in parts by mass: 80 parts of large hawthorn fruit, 40 parts of passion fruit, 0.3 part of glucose, 12 parts of brown granulated sugar, 20 parts of citrus, 10 parts of tremella, 5 parts of bluegrass, 8 parts of xylitol, 10 parts of maltose syrup, 0.8 part of lophatherum gracile, 0.1 part of probiotics and 2 parts of direct vat set starter.

The preparation method of the large-fruit hawthorn vinegar fruitcake comprises the following steps:

A. preparation of large fruit hawthorn vinegar

(1) Collecting eighty-nine ripe fresh large hawthorn fruits with yellowish brown peel and no plant diseases and insect pests as raw materials, cleaning with clear water, performing core opening and cutting on the large hawthorn fruits by using a core opening device, removing kernels, dividing the whole fruits into 4 to obtain hawthorn fruit pulp, steaming the sliced large hawthorn fruit pulp in a water-proof manner for 60min, and pulping the steamed large hawthorn fruit pulp; weighing brown granulated sugar according to the mass ratio in the formula, dissolving the brown granulated sugar in water to prepare 10% brown granulated sugar water, and adding the red granulated sugar water into the fruit pulp to be uniformly stirred;

(2) activating zymophyte, preparing a direct vat set starter, adding the direct vat set starter into the fruit pulp obtained in the step (1) according to the mass part ratio of the formula, fermenting at the temperature of 35 ℃, stopping fermentation when the acidity reaches 2 ℃, and filtering to obtain vinegar liquid for later use; the direct vat set starter consists of monascus, hansenula anomala, acetobacter pasteurianus, gluconacetobacter hansenii, leuconostoc mesenteroides and lactobacillus plantarum with the number ratio of viable bacteria of strains of 2:4:6:4:4: 5;

B. preparing a red blue grass pigment extracting solution: cleaning the red bluegrass, uniformly stirring the red bluegrass and glucose together, crushing the red bluegrass and the glucose, adding water according to the volume ratio of the red bluegrass to the water of 1:20, then adding cellulase and pectinase, carrying out magnetic stirring for 3 hours at the temperature of 47 ℃ and the rotating speed of 500r/min, filtering, carrying out vacuum reduced pressure concentration to reduce the volume to 1/4, and then storing a pigment extracting solution for later use by using a stainless steel tank; the concentration temperature of the vacuum decompression concentration is 68 ℃, and the vacuum degree is 0.095 Mpa; the addition amount of the cellulase is 0.02 percent of the mass ratio of the red bluegrass, and the addition amount of the pectinase is 0.02 percent of the mass ratio of the red bluegrass;

C. and (3) processing passion fruits:

(1) taking fresh eighty-nine ripe purple or purple-red passion fruits, soaking the passion fruits in 8% rolling salt solution by mass for 1 hour, then cleaning the passion fruits with clear water, soaking the whole passion fruits in 70 ℃ NaOH solution by mass for 0.5% by mass, stirring and soaking the whole passion fruits for 1 hour to soften the cuticle of the passion fruits and remove the cuticle;

(2) steaming the passion fruit without the cuticle in the step (1) for 40min in a water-proof way, crushing the passion fruit, and soaking the crushed passion fruit in a red blue grass pigment extracting solution at the temperature of 10 ℃ for 8 h; then pulping the soaked passion fruit to obtain passion fruit pulp for later use;

(3) extracting soluble dietary fiber of passion fruit shells: weighing the passion fruit shells with the cuticles removed in the step (1), adding a citric acid buffer solution and cellulase, beating into slurry, and carrying out enzymolysis for 7 hours in a constant-temperature water bath kettle at 65 ℃; after enzymolysis, inactivating enzyme in 100 ℃ water bath for 7min to obtain a solution, namely passion fruit shell enzymolysis liquid; centrifuging the passion fruit shell enzymolysis liquid at 8000r/min for 20min, taking supernatant, finally adding the obtained supernatant into 95% ethanol solution, standing at room temperature for alcohol precipitation for 25h, filtering, and drying filter residue to obtain passion fruit shell soluble dietary fiber; the volume ratio of the supernatant to 95% ethanol is 1: 4; the pH value of the citric acid buffer solution is 4.8, the addition amount of the citric acid buffer solution is that 20ml of the citric acid buffer solution is added into every 100g of passion fruit shells, and the addition amount of the cellulase is 2% of the mass of the passion fruit shells;

D. citrus processing

Soaking the whole citrus in rolling salt solution with the mass percent of salt of 5% for 0.5h, then rubbing and washing with flour water with the mass percent of flour of 2% to remove peel wax, and peeling; the citrus peel and pulp are respectively treated as follows:

(1) citrus peel: soaking citrus peel in 0.2 mass percent of salt water for 60min, decocting for 10-15 min, taking out the citrus peel, crushing and pulping for later use;

(2) preparing citrus juice from fruit pulp: removing core of pulp, pulping, adding pectinase, performing enzymolysis for 150min, filtering, pumping into a concentration tank, and concentrating under reduced pressure at 50 deg.C to half of the original volume; the mass of the pectinase is 1% of that of the citrus pulp;

E. white fungus treatment: cleaning Tremella, soaking in 45 deg.C warm water for 2 hr, and crushing into 2cm pieces;

F. and (3) processing the lophatherum gracile: cleaning herba Lophatheri, adding water, boiling for 40min, and filtering to obtain herba Lophatheri juice; the ratio of the lophatherum gracile to the water is 1g to 5 ml;

G. sol: mixing the lophatherum gracile juice obtained in the step F and the large fruit hawthorn vinegar obtained in the step A uniformly, adding the orange peel obtained in the step D, the passion fruit pulp obtained in the step C, the passion fruit shell soluble dietary fiber obtained in the step C, the tremella obtained in the step E, the xylitol and the maltose syrup, mixing, decocting for 150min in a constant-temperature jacketed kettle at 95 ℃, continuously stirring until pasty colloid exists, and taking out the mixture until the content of soluble solid matters reaches more than 70%; adding probiotics into the colloid 30min before taking out of the pot, and stirring uniformly; the probiotics comprise streptococcus thermophilus and bifidobacteria with the number ratio of viable bacteria of strains of 2: 1;

H. and (3) reversing the mold and cooling: pouring the hot composite fruit pulp boiled in the step (G) into a mould after being refined by a colloid mill, wherein the thickness of the layer is 8mm, and naturally cooling to room temperature;

I. drying: carrying out multi-section variable-temperature continuous drying on the composite fruit pulp formed by the die-reversing cooling in the step (I), and drying for 10h at the drying temperature of 50 ℃ and the relative humidity of 75 RH%; then, the temperature is adjusted to be 60 ℃, and the relative humidity is adjusted to be 50RH percent for drying for 6 hours; finally, the temperature is adjusted to 65 ℃, and the relative humidity is adjusted to 20RH percent for drying for 6 hours;

K. cutting into pieces and packaging: and (3) drying, cooling to room temperature, cutting into square blocks, and packaging with glutinous rice paper to obtain the large-fruit hawthorn vinegar fruitcake.

Example 2

The large-fruit hawthorn vinegar fruitcake rich in dietary fiber is prepared from the following raw materials in parts by mass: 60 parts of large hawthorn fruit, 20 parts of passion fruit, 0.4 part of glucose, 15 parts of brown granulated sugar, 15 parts of citrus, 5 parts of tremella, 2 parts of bluegrass, 5 parts of xylitol, 6 parts of maltose syrup, 0.5 part of lophatherum gracile, 0.01 part of probiotics and 3 parts of direct vat set starter. The preparation method of the large-fruit hawthorn vinegar fruitcake comprises the following steps:

A. preparation of large fruit hawthorn vinegar

(1) Collecting eighty-nine ripe fresh large hawthorn fruits with yellowish brown peel and no plant diseases and insect pests as raw materials, cleaning with clear water, performing core opening and cutting on the large hawthorn fruits by using a core opening device, removing kernels, dividing the whole fruits into 4 to obtain hawthorn fruit pulp, steaming the sliced large hawthorn fruit pulp for 40min in a water-proof manner, and pulping the steamed large hawthorn fruit pulp; weighing brown granulated sugar according to the mass ratio in the formula, dissolving the brown granulated sugar in water to prepare 10% brown granulated sugar water, and adding the red granulated sugar water into the fruit pulp to be uniformly stirred;

(2) activating zymophyte, preparing a direct vat set starter, adding the direct vat set starter into the fruit pulp obtained in the step (1) according to the mass part ratio of the formula, fermenting at 32 ℃, stopping fermentation when the acidity reaches 2 ℃, and filtering to obtain vinegar liquid for later use; the direct vat set starter consists of monascus, hansenula anomala, acetobacter pasteurianus, gluconacetobacter hansenii, leuconostoc mesenteroides and lactobacillus plantarum with the number ratio of viable bacteria of strains being 1:3:4:2:2: 1;

B. preparing a red blue grass pigment extracting solution: cleaning the red bluegrass, uniformly stirring the red bluegrass and glucose together, crushing the red bluegrass and the glucose, adding water according to the volume ratio of the red bluegrass to the water of 1:20, then adding cellulase and pectinase, carrying out magnetic stirring for 2 hours at the temperature of 35 ℃ and the rotating speed of 200r/min, filtering, carrying out vacuum reduced pressure concentration to reduce the volume to 1/4, and then storing a pigment extracting solution for later use by using a stainless steel tank; the concentration temperature of the vacuum decompression concentration is 50 ℃, and the vacuum degree is 0.06 Mpa; the addition amount of the cellulase is 0.005 percent of the mass ratio of the red bluegrass, and the addition amount of the pectinase is 0.005 percent of the mass ratio of the red bluegrass;

C. and (3) processing passion fruits:

(1) taking fresh eighty-nine ripe purple or purple-red passion fruits, soaking the passion fruits in 6% rolling salt solution by mass for 0.5h, then cleaning the passion fruits with clear water, soaking the whole passion fruits in 0.5% NaOH solution at 50 ℃ by mass for 0.5h while stirring, so that the cuticle of the passion fruits is softened, and the cuticle is removed;

(2) steaming the passion fruit without the cuticle in the step (1) for 30min in a water-proof way, crushing the passion fruit, and soaking the crushed passion fruit in a red blue grass pigment extracting solution for 6h at the temperature of 5 ℃; then pulping the soaked passion fruit to obtain passion fruit pulp for later use;

(3) extracting soluble dietary fiber of passion fruit shells: weighing the passion fruit shells with the cuticles removed in the step (1), adding a citric acid buffer solution and cellulase, beating into a pulp, and carrying out enzymolysis for 5 hours in a constant-temperature water bath kettle at 50 ℃; after enzymolysis, inactivating enzyme in water bath at 90 deg.C for 4min to obtain passion fruit shell enzymolysis solution; centrifuging the passion fruit shell enzymolysis liquid at 7000r/min for 10min, taking supernatant, finally adding the obtained supernatant into a 95% ethanol solution, standing at room temperature for alcohol precipitation for 20h, filtering, and drying filter residues to obtain passion fruit shell soluble dietary fibers; the volume ratio of the supernatant to 95% ethanol is 1: 2; the pH value of the citric acid buffer solution is 4.8, the addition amount of the citric acid buffer solution is that 20ml of the citric acid buffer solution is added into every 100g of passion fruit shells, and the addition amount of the cellulase is 2% of the mass of the passion fruit shells;

D. citrus processing

Soaking the whole citrus in rolling salt solution with the mass percent of salt of 5% for 0.5h, then rubbing and washing with flour water with the mass percent of flour of 2% to remove peel wax, and peeling; the citrus peel and pulp are respectively treated as follows:

(1) citrus peel: soaking citrus peel in 0.2 wt% of salt water for 30min, decocting for 10min, taking out citrus peel, crushing and pulping for later use;

(2) preparing citrus juice from fruit pulp: removing core of pulp, pulping, adding pectinase, performing enzymolysis for 120min, filtering, pumping into a concentration tank, and concentrating under reduced pressure at 40 deg.C to half of the original volume; the mass of the pectinase is 0.8 percent of the mass of the citrus pulp;

E. white fungus treatment: cleaning Tremella, soaking in 35 deg.C warm water for 1 hr, and crushing into 1.5cm pieces;

F. and (3) processing the lophatherum gracile: cleaning herba Lophatheri, adding water, boiling for 30min, and filtering to obtain herba Lophatheri juice; the ratio of the lophatherum gracile to the water is 1g to 5 ml;

G. sol: mixing the lophatherum gracile juice obtained in the step F and the large fruit hawthorn vinegar obtained in the step A uniformly, adding the orange peel obtained in the step D, the passion fruit pulp obtained in the step C, the passion fruit shell soluble dietary fiber obtained in the step C, the tremella obtained in the step E, the xylitol and the maltose syrup, mixing, decocting for 120min in a constant-temperature jacketed kettle at 85 ℃, continuously stirring until pasty colloid exists, and taking out the mixture until the content of soluble solid matters reaches more than 70%; adding probiotics into the colloid 30min before taking out of the pot, and stirring uniformly; the probiotics comprise streptococcus thermophilus and bifidobacteria with the number ratio of viable bacteria of strains being 1: 1;

H. and (3) reversing the mold and cooling: pouring the hot composite fruit pulp boiled in the step (G) into a mould after being refined by a colloid mill, wherein the thickness of the layer is 5mm, and naturally cooling to room temperature;

I. drying: carrying out multi-section variable-temperature continuous drying on the composite fruit pulp formed by the die-reversing cooling in the step (I), and drying 8 at the drying temperature of 45 ℃ and the relative humidity of 65 RH%; then, the temperature is adjusted to be 55 ℃, and the relative humidity is adjusted to be 35RH percent for baking for 5 hours; finally, the temperature is adjusted to be 60 ℃ and the relative humidity is adjusted to be 10RH percent, and the mixture is baked for 5 hours;

K. cutting into pieces and packaging: and (3) drying, cooling to room temperature, cutting into square blocks, and packaging with glutinous rice paper to obtain the large-fruit hawthorn vinegar fruitcake.

Example 3

The large-fruit hawthorn vinegar fruitcake rich in dietary fiber is prepared from the following raw materials in parts by mass: 70 parts of large hawthorn fruit, 30 parts of passion fruit, 0.5 part of glucose, 18 parts of brown granulated sugar, 18 parts of citrus, 8 parts of tremella, 3 parts of bluegrass, 6 parts of xylitol, 8 parts of maltose syrup, 0.7 part of lophatherum gracile, 0.05 part of probiotics and 4 parts of direct vat set starter. The preparation method of the large-fruit hawthorn vinegar fruitcake comprises the following steps:

A. preparation of large fruit hawthorn vinegar

(1) Collecting eighty-nine ripe fresh large hawthorn fruits with yellowish brown peel and no plant diseases and insect pests as raw materials, cleaning with clear water, performing core opening and cutting on the large hawthorn fruits by using a core opening device, removing kernels, dividing the whole fruits into 4 to obtain hawthorn fruit pulp, steaming the sliced large hawthorn fruit pulp for 50min in a water-proof manner, and pulping the steamed large hawthorn fruit pulp; weighing brown granulated sugar according to the mass ratio in the formula, dissolving the brown granulated sugar in water to prepare 10% brown granulated sugar water, and adding the red granulated sugar water into the fruit pulp to be uniformly stirred;

(2) activating zymophyte, preparing a direct vat set starter, adding the direct vat set starter into the fruit pulp obtained in the step (1) according to the mass part ratio of the formula, fermenting at 34 ℃, stopping fermentation when the acidity reaches 2 ℃, and filtering to obtain vinegar liquid for later use; the direct vat set starter consists of monascus, hansenula anomala, acetobacter pasteurianus, gluconacetobacter hansenii, leuconostoc mesenteroides and lactobacillus plantarum with the number ratio of viable bacteria of strains being 1:4:5:3: 3;

B. preparing a red blue grass pigment extracting solution: cleaning the red bluegrass, uniformly stirring the red bluegrass and glucose together, crushing the red bluegrass and the glucose, adding water according to the volume ratio of the red bluegrass to the water of 1:20, then adding cellulase and pectinase, carrying out magnetic stirring for 3 hours at the temperature of 40 ℃ and the rotating speed of 300r/min, filtering, carrying out vacuum reduced pressure concentration to reduce the volume to 1/4, and then storing a pigment extracting solution for later use by using a stainless steel tank; the concentration temperature of the vacuum decompression concentration is 60 ℃, and the vacuum degree is 0.085 Mpa; the addition amount of the cellulase is 0.01 percent of the mass ratio of the red bluegrass, and the addition amount of the pectinase is 0.01 percent of the mass ratio of the red bluegrass;

C. and (3) processing passion fruits:

(1) taking fresh eighty-nine ripe purple or purple-red passion fruits, soaking the passion fruits in 7% rolling salt solution by mass for 0.8h, then cleaning the passion fruits with clear water, soaking the whole passion fruits in 0.5% NaOH solution by mass at 60 ℃, stirring and soaking for 0.8h to soften the cuticle of the passion fruits and remove the cuticle;

(2) steaming the passion fruit without the cuticle in the step (1) for 35min in a water-proof way, crushing the passion fruit, and soaking the crushed passion fruit in a red blue grass pigment extracting solution at the temperature of 8 ℃ for 6-8 h; then pulping the soaked passion fruit to obtain passion fruit pulp for later use;

(3) extracting soluble dietary fiber of passion fruit shells: weighing the passion fruit shells with the cuticles removed in the step (1), adding a citric acid buffer solution and cellulase, beating into a pulp, and carrying out enzymolysis for 5-7 hours in a constant-temperature water bath kettle at 60 ℃; after enzymolysis, inactivating enzyme in water bath at 95 ℃ for 6min to obtain a solution, namely passion fruit shell enzymolysis liquid; centrifuging the passion fruit shell enzymolysis liquid at 6000r/min for 15min, taking supernatant, finally adding the obtained supernatant into 95% ethanol solution, standing at room temperature for alcohol precipitation for 22h, filtering, and drying filter residues to obtain passion fruit shell soluble dietary fibers; the volume ratio of the supernatant to 95% ethanol is 1: 3; the pH value of the citric acid buffer solution is 4.8, the addition amount of the citric acid buffer solution is that 20ml of the citric acid buffer solution is added into every 100g of passion fruit shells, and the addition amount of the cellulase is 2% of the mass of the passion fruit shells;

D. citrus processing

Soaking the whole citrus in rolling salt solution with the mass percent of salt of 5% for 0.5h, then rubbing and washing with flour water with the mass percent of flour of 2% to remove peel wax, and peeling; the citrus peel and pulp are respectively treated as follows:

(1) citrus peel: soaking citrus peel in 0.2 wt% of salt water for 50min, decocting for 12min, taking out citrus peel, crushing and pulping for later use;

(2) preparing citrus juice from fruit pulp: removing core of pulp, pulping, adding pectinase, performing enzymolysis for 130min, filtering, pumping into a concentration tank, and concentrating under reduced pressure at 45 deg.C to half of the original volume; the mass of the pectinase is 0.9 percent of the mass of the citrus pulp;

E. white fungus treatment: cleaning Tremella, soaking in 40 deg.C warm water for 2 hr, and crushing into 1cm pieces;

F. and (3) processing the lophatherum gracile: cleaning herba Lophatheri, adding water, boiling for 35min, and filtering to obtain herba Lophatheri juice; the ratio of the lophatherum gracile to the water is 1g to 5 ml;

G. sol: mixing the lophatherum gracile juice obtained in the step F and the large fruit hawthorn vinegar obtained in the step A uniformly, adding the orange peel obtained in the step D, the passion fruit pulp obtained in the step C, the passion fruit shell soluble dietary fiber obtained in the step C, the tremella obtained in the step E, the xylitol and the maltose syrup, mixing, decocting for 130min in a constant-temperature jacketed kettle at 90 ℃, continuously stirring until pasty colloid exists, and taking out the mixture until the content of soluble solid matters reaches more than 70%; adding probiotics into the colloid 30min before taking out of the pot, and stirring uniformly; the probiotics comprise streptococcus thermophilus and bifidobacteria with the number ratio of viable bacteria of strains of 2: 1;

H. and (3) reversing the mold and cooling: pouring the hot composite fruit pulp boiled in the step (G) into a mould after being refined by a colloid mill, wherein the thickness of the layer is 6mm, and naturally cooling to room temperature;

I. drying: carrying out multi-section variable-temperature continuous drying on the composite fruit pulp formed by the die-reversing cooling in the step (I), and drying for 9h at the drying temperature of 50 ℃ and the relative humidity of 70 RH%; then, the temperature is adjusted to be 58 ℃ and the relative humidity is adjusted to be 40RH percent, and the mixture is baked for 6 hours; finally, the temperature is adjusted to be 62 ℃, and the relative humidity is adjusted to be 15RH percent for drying for 6 hours;

K. cutting into pieces and packaging: and (3) drying, cooling to room temperature, cutting into square blocks, and packaging with glutinous rice paper to obtain the large-fruit hawthorn vinegar fruitcake.

1. Effect of different gelling Agents on fruit cakes

To investigate the effect of different gelling agents on the cakes, based on the cake preparation of example 1, a single factor test was performed using different gelling agents at the same addition level, and the following table 4 was prepared:

TABLE 1 Effect of different gelling Agents on fruit cakes

As can be seen from Table 1, the fruitcake foods adopting the gelata such as gelatin, carrageenan, arabic gum, xanthan gum, agar and the like have different sensory qualities, the sensory evaluation of the foods adopting the tremella fruitcake is the best, and the tremella is not as good as the tremella when being matched with other gelata, so that the tremella has obvious effect of replacing commercial gelata.

2. The influence of different formulations on the sensory and nutritional content of food

2.1 sensory evaluation of food

10 food sensory evaluation members of food major are selected to form a sensory evaluation panel, and specific evaluation criteria are made according to GB/T10782-. All samples to be evaluated are randomly divided into 10 parts and sent to an evaluator, the samples are subjected to sensory evaluation one by one, the evaluator rinses with purified water after finishing evaluating one sample, and the next sample is evaluated after 5 min. Sensory evaluation the samples were evaluated in terms of color, texture, mouthfeel, flavor, etc., and the sensory evaluation results of the foods are shown in table 3 below.

TABLE 2 organoleptic quality score table of fruitcake

TABLE 3

The fruit cake of the invention belongs to berry fruits such as crataegus macrocarpa, passion fruit and citrus, the peel of the fruit cake is rich in dietary fiber, the fruit has certain acid sweetness, but the ratio of the dietary fiber to the acid sweetness is not proper, so that the taste and flavor of the fruit cake are influenced, therefore, the ratio of the crataegus macrocarpa, the passion fruit and the citrus is one of the main factors influencing the sensory evaluation of the fruit cake, and the tremella is a gelling agent and is also a key factor influencing the taste of the fruit cake, therefore, the inventor preliminarily judges that the ratio of the crataegus macrocarpa, the passion fruit, the citrus and the tremella is a main factor influencing the taste and the flavor of the fruit cake, therefore, the applicant intensively studies the influence of the crataegus macrocarpa, the passion fruit, the citrus and the tremella on the quality and the food sensory, as shown in the table 2, the result shows that the fruit cake has stronger elasticity, softer and gumm, when the proportion of tremella is low and high (see serial numbers 4-5), the fruitcake has poor elasticity, general mouthfeel, strong toughness, poor viscosity and hardness. In the proportion of the large-fruit hawthorn, the passion fruit and the orange, the smaller the proportion of the large-fruit hawthorn vinegar is, the taste is sweet, and sugar flows on the surface of the large-fruit hawthorn vinegar is specifically referred to as (see the serial number 7-8).

2.2 for the cake prepared in examples 1-3, the active ingredients were measured as shown in Table 4, and a high fat model was constructed using mouse high fat diet, and the results are shown in Table 5:

TABLE 4

TABLE 5

Note: p < 0.05 compared to HF group, P < 0.01 compared to HF group

As can be seen from Table 4, the contents of active substances, namely polyphenol, flavone, dietary fiber, polysaccharide and crude fiber, of the fruit cakes in different formulas are different, and the content of the rich dietary fiber is more than or equal to 6g/100g (solid) and more than or equal to 3g/100mL (liquid) according to the regulation of GB28050-2011 national Standard for food safety and Pre-packaged food Nutrition labels convention. As can be seen from table 4, the dietary fiber content of the fruit cakes in examples 1 to 3 of the present application met the national standards. As can be seen from table 5, a high fat model was constructed by using a mouse high fat diet in this experiment, and the mice showed a significant effect of reducing Triglyceride (TG) by feeding them with a fruitcake and a high fat diet.

3. Influence of different baking processes on the texture of fruit cakes

In order to study the influence of different drying processes on the texture of the cakes, on the basis of the cake prepared in example 1, the cakes are dried under different drying conditions, and the texture of the cakes is determined as follows:

experimental group 1: drying at 45 deg.C and 75 RH% relative humidity for 10 hr; then, the temperature is adjusted to be 55 ℃, and the relative humidity is adjusted to be 40RH percent for baking for 5 hours; finally, the temperature is adjusted to 65 ℃ and the relative humidity is adjusted to 10RH percent for drying for 6 h;

experimental group 2: drying at 65 deg.C and relative humidity of 10 RH% for 10 hr; then, the temperature is adjusted to be 55 ℃, and the relative humidity is adjusted to be 40RH percent for baking for 5 hours; finally, the temperature is adjusted to 45 ℃ and the relative humidity is adjusted to 75RH percent for baking for 6 h.

Experimental group 3: drying at 65 deg.C and 75 RH% relative humidity for 10 hr; then, the temperature is adjusted to be 55 ℃, and the relative humidity is adjusted to be 40RH percent for baking for 5 hours; finally, the temperature is adjusted to 45 ℃ and the relative humidity is adjusted to 10RH percent for baking for 6 h.

Experimental group 4: drying at 45 deg.C and 10 RH% relative humidity for 10 hr; then, the temperature is adjusted to be 55 ℃, and the relative humidity is adjusted to be 40RH percent for baking for 5 hours; finally, the temperature is adjusted to 65 ℃, and the relative humidity is adjusted to 75RH percent for drying for 6 hours;

experimental group 5: drying at 55 deg.C and 40 RH%;

experimental group 6: drying at 75 deg.C and 75 RH% of relative humidity;

experimental group 7: drying at 45 deg.C and 10 RH%.

Color and luster are measured by a color difference meter, the texture is detected by adopting a TMS-PRO physical property tester, the compression speed is 120mm/sec, the deformation of a pressed sample is 30 percent, the trigger force is 0.100N, the distance Between probe samples is 20mm, the Hold Time Between Cycles is 0.00s, the diameter of a probe is 5mm, the ambient temperature is 25 ℃, the average value is obtained by carrying out parallel measurement on each batch of samples for 5 times, and the texture detection result is recorded in the following table 6:

TABLE 6

As can be seen from table 6, a larger Δ L value indicates a higher lightness in color; the color is biased towards the red direction when Δ a is +; Δ b is a + value, biased toward the yellow direction. The temperature condition has obvious influence on the color, the higher the temperature is, the maximum yellow value is, the cake body has obvious yellow, the color of the dried fruit cake with the temperature of 45 ℃ (10h) -55 ℃ (5h) -65 ℃ (10h) is bright red, in addition, the high temperature also influences the brightness, and the cake bodies prepared by the experiment groups 2-7 have low brightness and yellow color values. The higher the relative humidity is, the higher the rehydration rate is at the same temperature. At the same relative humidity, the lower the temperature, the longer the drying time, the excessive hardening of the cake. The temperature and humidity have obvious influence on the rehydration rate, hardness, elasticity and chewing of the cake body. The fruit cakes prepared by the experimental groups 2 to 7 have different rehydration rates, hardness, elasticity and chewiness, which indicates that the fruit cakes prepared by different drying processes have different textures, while the fruit cakes prepared by the embodiment 1 have moderate three texture parameters, which indicates that the fruit cake prepared by the invention adopts multi-stage variable-temperature continuous drying, the product can keep good quality by adjusting three factors such as temperature, humidity and drying time, and the fruit cake has good rehydration rates, elasticity, hardness and chewiness and good taste.

4. Influence of different leavening agents and fermentation modes on large-fruit hawthorn vinegar

Experimental group 1: monascus, Hansenula anomala, Acetobacter pasteurianus, gluconacetobacter hansenii, Leuconostoc mesenteroides, Lactobacillus plantarum;

experimental group 2: hansenula anomala, Acetobacter pasteurianus, gluconacetobacter hansenii, Leuconostoc mesenteroides, Lactobacillus plantarum;

experimental group 3: monascus, Hansenula anomala, gluconacetobacter hansenii, Leuconostoc mesenteroides, and Lactobacillus plantarum

Experimental group 4: monascus, Hansenula anomala, Acetobacter pasteurianus, gluconacetobacter hansenii, Lactobacillus plantarum;

experimental group 5: monascus, Hansenula anomala, Acetobacter pasteurianus, gluconacetobacter hansenii, Leuconostoc mesenteroides;

experimental group 6: monascus, Hansenula anomala, Acetobacter pasteurianus, Lactobacillus plantarum, Leuconostoc mesenteroides;

experimental group 7: hansenula anomala, gluconacetobacter hansenii;

experimental group 8: hansenula anomala, Acetobacter pasteurianus;

experimental group 9: commercial fruit wine yeast: yeast RW for Angel wine and fruit wine specialities and bacteria for acetic acid fermentation specialities: d, diptershi acetic acid bacteria fruit vinegar bacteria;

the experimental method comprises the following steps:

the fermentation agent compositions of the experimental groups are proportioned according to the quantity ratio of viable bacteria of equal strains and then the following operations are carried out:

direct vat set fermentation:

step (1): collecting eighty-nine ripe fresh large hawthorn fruits with yellowish brown peel and no diseases and insect pests as raw materials, cleaning with clear water, carrying out core opening and cutting on the large hawthorn fruits by using a core opening device, removing kernels, dividing the whole fruits into 4 to obtain hawthorn fruit pulp, steaming the sliced large hawthorn fruit pulp for 60min in a water-proof way, weighing red granulated sugar according to the mass part ratio in the formula of the embodiment 1, dissolving the red granulated sugar in water, preparing into 10% red granulated sugar water, and adding the red granulated sugar water into the pulp to be uniformly stirred;

step (2): activating zymophyte, preparing a direct vat set starter, adding the direct vat set starter into the fruit pulp obtained in the step (1) according to the mass part ratio of the formula of the embodiment 1, fermenting at the temperature of 35 ℃, stopping fermentation when the acidity reaches 2 ℃, and filtering to obtain vinegar for later use.

The 'alcoholic fermentation + acetic fermentation' sectional type fermentation:

step (1): collecting eighty-nine ripe fresh large hawthorn fruits with yellowish brown peel and no diseases and insect pests as raw materials, cleaning with clear water, carrying out core opening and cutting on the large hawthorn fruits by using a core opening device, removing kernels, dividing the whole fruits into 4 to obtain hawthorn fruit pulp, steaming the sliced large hawthorn fruit pulp for 60min in a water-proof way, weighing red granulated sugar according to the mass part ratio in the formula of the embodiment 1, dissolving the red granulated sugar in water, preparing into 10% red granulated sugar water, and adding the red granulated sugar water into the pulp to be uniformly stirred;

step (2): activating commercial fruit wine yeast, adding 2 per mill of the mass of the fruit pulp obtained in the step (1) into the fruit pulp obtained in the step (1), fermenting for 6 days at 26 ℃, adding acetic fermentation professional bacteria into fermentation liquor, stopping fermentation when the acidity reaches 2 ℃, and filtering to obtain vinegar liquid for later use.

Food sensory evaluation criteria:

the appearance, flavor and taste indexes of the fruit vinegar of each experimental group are respectively graded according to the following table 7 by 10 professional appraisers, the total score is calculated according to the score proportion of each index, the average score is taken, and the result is as the following table 8:

TABLE 7

TABLE 8

(Note: in Table 7, "+ + + + + + +" indicates (91-100 points), "+ + + + + + +" indicates (81-90 points), "+ + + + + + + + +" indicates (61-80 points), "+ + +" indicates (60 points))

As can be seen from the above table 8, the sensory evaluation of the number 1 has the highest average score, and the scores of the numbers 2-8 are far less than the number 1, which indicates that the fruit vinegar is fermented by adopting the combination of six strains of monascus, abnormal hansenula, acetobacter pasteurianus, gluconacetobacter hansenii, leuconostoc mesenteroides and lactobacillus plantarum as zymocyte to obtain the fruit vinegar with good flavor, harmonious acetic acid flavor, good taste and rich aroma. Compared with the serial number 9, the serial numbers 7-8 are slightly higher than the serial number 9, which shows that the fermentation mode of the application has better fermentation effect compared with the staged fermentation by adopting commercial zymophyte.

The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.

Claims (6)

1. The large-fruit hawthorn vinegar fruitcake rich in dietary fiber is characterized by being prepared from the following raw materials in parts by mass: 60-80 parts of large hawthorn fruit, 20-40 parts of passion fruit, 0.3-0.5 part of glucose, 12-18 parts of brown sugar, 15-20 parts of citrus, 5-10 parts of tremella, 2-5 parts of bluegrass, 5-8 parts of xylitol, 6-10 parts of maltose syrup, 0.5-0.8 part of lophatherum gracile, 0.01-0.1 part of probiotics and 2-4 parts of direct vat set starter.

2. The method for preparing a dietary fiber-rich large haw vinegar fruitcake as claimed in claim 1, which comprises the following steps:

A. preparing the large-fruit hawthorn vinegar: cleaning fructus crataegi, removing core, cutting into segments, steaming over water, pulping, adding brown sugar into the pulp, and fermenting with direct vat set starter to obtain fructus crataegi vinegar solution;

B. preparing a red blue grass pigment extracting solution: stirring and crushing the red bluegrass and the glucose together, adding water, performing enzymolysis, stirring, and vacuum concentrating under reduced pressure to obtain a red bluegrass pigment extracting solution;

C. and (3) processing passion fruits: removing cuticle of passion fruit, and respectively treating the passion fruit as follows;

(1) steaming and boiling the passion fruit without the cuticle in a water-proof way, crushing, soaking into the red bluegrass pigment extracting solution, and pulping for later use after soaking;

(2) extracting soluble dietary fiber of passion fruit shells: adding citric acid buffer solution and cellulase into passion fruit shells with cuticles removed, beating into pulp, performing enzymolysis, and centrifuging to obtain supernate; precipitating the supernatant with ethanol, filtering, and oven drying to obtain soluble dietary fiber of passion fruit shell;

D. citrus processing

(1) Citrus peel: soaking mandarin orange peel in saline water, decocting, and pulping;

(2) preparing citrus juice from fruit pulp: removing core from pulp, pulping, performing enzymolysis, filtering, and concentrating to obtain citrus juice;

E. white fungus treatment: cleaning Tremella, crushing, and soaking;

F. and (3) processing the lophatherum gracile: boiling herba Lophatheri with water, and filtering to obtain herba Lophatheri juice;

G. sol: mixing the lophatherum gracile juice and the large-fruit hawthorn vinegar uniformly, adding the orange peel obtained in the step D, the passion fruit pulp obtained in the step C, the passion fruit shell soluble dietary fiber obtained in the step C, the tremella obtained in the step E, the xylitol and the maltose syrup, mixing, decocting until a pasty colloid is obtained, wherein the content of soluble solid matters reaches more than 70%, adding probiotics, uniformly stirring, and taking out of a pot;

H. reversing the mold and cooling;

I. drying: carrying out multi-section temperature-changing continuous drying on the composite fruit pulp subjected to the mold-reversing cooling in the step (I);

K. cutting into pieces and packaging.

3. The preparation method of dietary fiber-rich large hawthorn vinegar fruitcake as claimed in claim 2, wherein the direct vat set starter comprises the following components in a ratio of viable bacteria of strains (1-2): (3-4): (4-6): (2-4): (2-4): (1-5) Monascus purpureus went, Hansenula anomala, Acetobacter pasteurianus, gluconacetobacter hansenii, Leuconostoc mesenteroides, Lactobacillus plantarum.

4. The method for preparing dietary fiber-rich hawthorn vinegar fruitcake as claimed in claim 2, wherein in the step G, the probiotics are selected from streptococcus thermophilus and bifidobacterium with a ratio of viable count of strains of 1-2: 1.

5. The method for preparing dietary fiber-rich haw-aceted fruitcake as claimed in claim 2, wherein in step I, the multi-stage temperature-varying continuous drying comprises: drying for 8-10 h at the drying temperature of 45-50 ℃ and the relative humidity of 65-75 RH%; then, the temperature is adjusted to be 55-60 ℃, and the relative humidity is adjusted to be 35-50 RH percent for drying for 5-6 h; finally, the temperature is adjusted to be 60-65 ℃, and the relative humidity is adjusted to be 10-20 RH% for drying for 5-6 h.

6. The method for preparing dietary fiber-rich large-fruit hawthorn vinegar fruitcake as claimed in claim 2, wherein in the step G, the boiling process comprises: boiling in a constant-temperature jacketed kettle at 85-95 ℃ for 120-150 min, continuously stirring to obtain a sticky colloid, and taking out the sticky colloid when the content of soluble solids reaches more than 70%; adding probiotics into the colloid 30min before taking out of the pot, and stirring uniformly.