CN113383921A - Red date fruit paste rich in dietary fibers and polysaccharides and preparation method thereof - Google Patents
Red date fruit paste rich in dietary fibers and polysaccharides and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to red date fruit paste rich in dietary fiber and polysaccharide and a preparation method thereof, belonging to the technical field of fruit paste preparation. The preparation method comprises the following steps: 1) performing first sieving on the pulped red dates to obtain a liquid for removing date skin and date pit residues, and performing second sieving to obtain a filtrate which is red date juice and filter residues which are a mixture of red date pulp and dietary fibers; 2) treating the red date juice obtained in the step 1) at 98-102 ℃ for 8-12 min, cooling, standing and separating to obtain red date juice precipitate; 3) mixing the mixture of red date pulp and dietary fiber obtained in the step 1) and the red date juice precipitate obtained in the step 2), and pulping to obtain red date fruit paste rich in dietary fiber and polysaccharide. The method makes full use of the by-products of the jujube juice processing, has low production cost, improves the added value of the jujube processing, and the jujube fruit paste product prepared by the method has high dietary fiber content, high jujube polysaccharide content and high health-care function value.
Description
Technical Field
The invention relates to the technical field of fruit paste preparation, in particular to red date fruit paste rich in dietary fiber and polysaccharide and a preparation method thereof.
Background
The red date contains rich bioactive substances beneficial to human health, such as polysaccharide, cAMP, saponin, alkaloid, flavone and triterpenes, and has the effects of calming the five internal organs, moistening the heart and lung, removing vexation, regulating qi and blood, tonifying middle-jiao and Qi, and prolonging life. Modern scientific researches show that the red dates also have the functions of resisting cancers, reducing blood pressure, tranquilizing and allaying excitement, protecting liver, preventing cardiovascular and cerebrovascular diseases, improving memory, improving immunity and the like, are natural health-care food integrating the functions of medicine, food and supplement, and are also listed as medicine-food homologous plants by the national committee of health care.
The fruit paste is another form of fruit, and has the characteristics of convenience for eating, long shelf life, high nutritional value and the like. The fruit paste has wide market prospect, is mainly used for blending fruit milk and fruit juice, and is also one of the ways of supplementing the vitamin for infants, children and the old. At present, research reports on jujube paste products exist, but the research uses red jujubes as raw materials, the processing cost of the products is high, and the contents of dietary fibers and polysaccharides are low, so the products do not accord with the development trend of modern health foods.
Disclosure of Invention
The invention aims to provide red date fruit paste rich in dietary fibers and polysaccharides and a preparation method thereof. The method makes full use of the by-products of the jujube juice processing, has low production cost, improves the added value of the jujube processing, and the jujube fruit paste product prepared by the method has high dietary fiber content, high jujube polysaccharide content and high health-care function value.
The invention provides a preparation method of red date fruit paste rich in dietary fiber and polysaccharide, which comprises the following steps:
1) performing first sieving on the pulped red dates to obtain a liquid for removing date skin and date pit residues, and performing second sieving to obtain a filtrate which is red date juice and filter residues which are a mixture of red date pulp and dietary fibers; the second sieving condition is that the filter screens with 100 meshes and 300 meshes are used for filtering in sequence;
2) treating the red date juice obtained in the step 1) at 98-102 ℃ for 8-12 min, cooling, standing and separating to obtain red date juice precipitate;
3) mixing the mixture of red date pulp and dietary fiber obtained in the step 1) and the red date juice precipitate obtained in the step 2), and pulping to obtain red date fruit paste rich in dietary fiber and polysaccharide.
Preferably, the beating condition in the step 1) is 30000-34000 r/min for 80-100 s.
Preferably, the first sieving in step 1) is filtering with a 40 mesh sieve.
Preferably, the time for cooling and standing in the step 2) is 12-15 hours.
Preferably, the beating condition in the step 3) is 30000-34000 r/min for 110-130 s.
Preferably, after the pulping in the step 3), filling and sterilizing are further included, wherein the sterilization condition is that the treatment is carried out for 15-20 min at the temperature of 80-85 ℃.
Preferably, before pulping in step 3), sodium alginate and red date essence are added.
The invention also provides the red date fruit paste prepared by the preparation method in the technical scheme, and the red date fruit paste comprises 550-650 parts by weight of a mixture of red date pulp and dietary fiber and 350-450 parts by weight of red date juice precipitate.
Preferably, the red date fruit paste also comprises sodium alginate and red date essence.
Preferably, the red date fruit paste also contains 0.75-1.25 parts of sodium alginate and 0.2-0.3 parts of red date essence.
The invention provides a preparation method of red date fruit paste rich in dietary fiber and polysaccharide. The method makes full use of the by-products of the jujube juice processing, has low production cost, improves the added value of the jujube processing, and the jujube fruit paste product prepared by the method has high dietary fiber content, high jujube polysaccharide content and high health-care function value. Specifically, the raw material for preparing the red date fruit paste rich in red date dietary fiber and polysaccharide is obtained based on a GABA-rich red date juice preparation process (CN201810016811.9), the invention specifically limits the obtaining method of pulp, fiber part and juice precipitate, and can ensure the stability of the content of the dietary fiber and polysaccharide in the raw material. The mixture of red date pulp and dietary fiber prepared by the invention has the water content of 52.18 +/-2.24%, the dietary fiber content of 15.27 +/-0.65% and the soluble sugar content of 10.22 +/-0.41%; the red date juice precipitate prepared by the invention mainly comprises red date protein and polysaccharide, the water content of the red date juice precipitate is 84.32 +/-2.24%, the soluble sugar content is 10.09 +/-0.53%, and the red date crude polysaccharide content is 4.57 +/-0.42%; the content of dietary fiber in the finally prepared red date fruit paste is 3.31 +/-0.22%, the content of crude red date polysaccharide is 4.12 +/-0.37%, the content of cAMP is 4.88 +/-0.43 mg/100g, the content of cGMP is 2.38 +/-0.26 mg/100g, the content of gamma-amino fixed acid is 6.76 +/-0.62 mg/100g, the content of total phenol is 58.37 +/-3.22 mgGAE/100, and the content of total flavone is 7.26 +/-0.51 mgRE/100 g. The red date fruit paste product has high content of dietary fiber and polysaccharide, and the dietary fiber has the functions of promoting intestinal tract movement and relieving constipation; meanwhile, the dietary fiber can also adsorb harmful substances in the intestinal tract so as to facilitate discharge; improving the intestinal flora and providing energy and nutrition for the proliferation of probiotics; the fructus Jujubae polysaccharide has various biological effects of enhancing organism immunity, resisting tumor, virus, aging, lowering blood sugar, and stimulating hematopoiesis. The red date fruit paste prepared by the invention is a healthy food with high nutritive value and multiple health care functions.
Drawings
FIG. 1 is a flow chart of red date fruit paste preparation provided by the present invention;
FIG. 2 is a schematic view of a mixture of red date pulp and dietary fiber provided by the present invention;
FIG. 3 is a schematic view of the red date juice precipitation provided by the present invention;
fig. 4 shows a red date fruit paste product provided by the invention.
Detailed Description
The invention provides a preparation method of red date fruit paste rich in dietary fiber and polysaccharide, which comprises the following steps:
1) performing first sieving on the pulped red dates to obtain a liquid for removing date skin and date pit residues, and performing second sieving to obtain a filtrate which is red date juice and filter residues which are a mixture of red date pulp and dietary fibers; the second sieving condition is that the filter screens with 100 meshes and 300 meshes are used for filtering in sequence;
2) treating the red date juice obtained in the step 1) at 98-102 ℃ for 8-12 min, cooling, standing and separating to obtain red date juice precipitate;
3) mixing the mixture of red date pulp and dietary fiber obtained in the step 1) and the red date juice precipitate obtained in the step 2), and pulping to obtain red date fruit paste rich in dietary fiber and polysaccharide.
Performing first sieving on the pulped red dates to obtain a liquid for removing date skin and date pit residues, and performing second sieving to obtain a filtrate which is red date juice and filter residues which are a mixture of red date pulp and dietary fibers; the second sieving condition is that the filter cloth is sequentially filtered by 100 meshes and 300 meshes. The red dates used in the invention are preferably dried red dates, preferably dried jun dates or gray dates. The invention preferably selects the dried red dates with full pulp and no black spots. Before pulping, the dried red dates are preferably softened, and the softening operation conditions are preferably as follows: adding water with the mass 2.5-3.0 times of that of the raw materials, softening for 10min at 100 +/-2 ℃, and adding cold water with the mass 3.0-3.5 times of that of the raw materials (so as to realize rapid cooling of the softened red dates) to obtain the softened red dates. After the softening operation, the dried red dates can be quickly and fully rehydrated, and subsequent pulping and separation (skin and core residues, pulp and juice) are facilitated. After the softened red dates are obtained, the method preferably uses a wall-breaking food processor for pulping. In the invention, the preferable pulping condition is 30000-34000 r/min for 80-100 s. Under the condition, pulp tissues are fully crushed, and meanwhile, the jujube peel and the jujube pit still maintain certain granularity, on one hand, the jujube peel and the jujube pit can be used as a filter medium to ensure the smooth proceeding of the filtering process, and on the other hand, the jujube peel and jujube pit residues can be thoroughly removed under a 40-mesh sieve. In the present invention, the first screening is preferably performed by filtering with a 40-mesh screen to remove jujube peel and jujube pit residues. Then, the invention preferably uses 100 mesh and 300 mesh filter screens to filter, collects the 100 mesh and 300 mesh filter residues and mixes them for standby (the main components are red date pulp and dietary fiber, the water content is 52.18 + -2.24%, the soluble sugar content is 10.22 + -0.41%). Through the classified filtration, can realize pulp tissue and fruit juice rapid separation, improve separation efficiency, shorten the filter time.
After the red date juice is obtained, the red date juice is treated for 8-12 min at the temperature of 98-102 ℃, and then is cooled, kept stand and separated to obtain red date juice precipitate. The temperature reduction is preferably carried out to room temperature, and the room temperature is preferably 15-25 ℃. The invention preferably adopts a sectional cooling mode for cooling, such as sectional cooling by warm water and cold water in sequence. In the invention, the time for cooling and standing is preferably 12-15 h, and more preferably 12 h. Standing, coagulating and precipitating protein and polysaccharide in fructus Jujubae juice to form a large amount of precipitate, and pouring out supernatant to obtain fructus Jujubae juice precipitate containing fructus Jujubae protein and polysaccharide as main ingredients, water content of 84.32 + -2.24%, and soluble sugar content of 10.09 + -0.53%.
After the mixture of the red date pulp and the dietary fiber and the red date juice are obtained, the mixture of the red date pulp and the dietary fiber is mixed with the red date juice precipitate, and the red date juice precipitate is pulped to obtain the red date fruit paste rich in the dietary fiber and the polysaccharide. In the invention, the preferable pulping condition is 30000-34000 r/min for 110-130 s, and the red date fruit paste with the particle size of less than 75 microns (corresponding to 200 meshes) is obtained. In the invention, before pulping, sodium alginate and red date essence are preferably added. The sodium alginate of the invention is preferably dissolved by using red date juice precipitation. In the invention, after pulping, preferably filling and sterilizing are further included, and the sterilization condition is preferably 80-85 ℃ for 15-20 min.
In earlier researches, the preparation method of the GABA-rich red date clear juice CN201810016811.9 can generate a large amount of byproducts in the preparation process of the GABA-rich red date juice, the byproducts are fully utilized, the additional value of red date processing is improved, and specifically, the preparation method of the red date fruit paste is developed based on the byproducts of the red date juice processing, so that the red date fruit paste rich in dietary fiber and red date polysaccharide is finally obtained, and the red date fruit paste is rich in fragrance, fine and smooth in taste and high in dietary fiber and polysaccharide content.
The invention also provides the red date fruit paste prepared by the preparation method in the technical scheme, and the red date fruit paste comprises 550-650 parts by weight of a mixture of red date pulp and dietary fiber and 350-450 parts by weight of red date juice precipitate. In the invention, the red date fruit paste also comprises sodium alginate and red date essence. In the invention, the red date fruit paste also contains 0.75-1.25 parts of sodium alginate and 0.2-0.3 part of red date essence, namely the red date fruit paste comprises 550-650 parts of a mixture of red date pulp and dietary fiber, 350-450 parts of red date juice precipitate, 0.75-1.25 parts of sodium alginate and 0.2-0.3 part of red date essence. The invention develops a red date fruit paste product rich in dietary fiber and red date polysaccharide based on the by-products of processing the red date juice. The red date fruit paste product disclosed by the invention is fine and smooth in taste and rich in red date fragrance, is rich in functional active ingredients such as dietary fiber, polysaccharide, cAMP, cGMP, GABA, total phenol, total flavone and the like, is strong in oxidation resistance, and is a potential red date deep-processed product with a health-care function.
The red date fruit paste rich in dietary fiber and polysaccharide and the preparation method thereof are further described in detail with reference to specific examples, and the technical scheme of the invention includes but is not limited to the following examples.
Example 1
1) Softening of dried red date
Taking dried red dates as raw materials, selecting dried red dates with full pulp and no black spots, adding water with the mass of 3.0 times of that of the raw materials, softening for 10min at 100 ℃, and then adding (immediately adding) cold water with the mass of 3.0 times of that of the raw materials (thereby realizing rapid cooling of the softened red dates) to obtain the softened red dates.
2) Preparation of red date pulp and fibrous tissue
Pulping the softened red dates obtained in the step 1) for 80s by using a wall-breaking food machine 34000r/min to obtain red date pulp; then filtering with 40 mesh sieve to remove jujube peel and jujube kernel residue, then sequentially filtering with 100 mesh sieve and 300 mesh sieve, collecting 100 mesh and 300 mesh filtered residues and mixing for use (its main components are jujube pulp and dietary fiber, as shown in figure 2, its water content is 52.18%, and soluble sugar content is 10.22%).
3) Precipitation preparation of fruit juice
Treating the red date juice obtained in the step 2) at 100 ℃ for 10min, then cooling the red date juice by warm water and cold water in sections to room temperature, standing for 12h to realize the coagulation of protein and polysaccharide in the red date juice, forming a large amount of precipitate at the bottom (as shown in figure 3), and then pouring out the supernatant to obtain the red date juice precipitate rich in red date protein and polysaccharide.
4) Preparation of red date fruit paste (the flow chart of red date fruit paste is shown in figure 1)
Weighing 1g of sodium alginate, dissolving 50g of the juice precipitate obtained in the step 3), uniformly mixing with 550g of the red date pulp and the fiber obtained in the step 2) and 400g of the juice precipitate obtained in the step 3), adding 0.25g of red date essence, pulping for 120s at 32000r/min by using a wall-breaking food machine to obtain a red date fruit paste product with the particle size of less than 200 meshes, filling, and sterilizing at 85 ℃ for 15min to obtain the red date fruit paste rich in dietary fiber and polysaccharide (shown in figure 4).
Example 2
1) Softening of dried red date
Taking dried red dates as raw materials, selecting dried red dates with full pulp and no black spots, adding water with the mass of 2.5 times of that of the raw materials, softening for 10min at 100 ℃, and then adding (immediately adding) cold water with the mass of 3.5 times of that of the raw materials (thereby realizing rapid cooling of the softened red dates) to obtain the softened red dates.
2) Preparation of red date pulp and fibrous tissue
Pulping the softened red dates obtained in the step 1) for 90s by using a wall-breaking food machine 32000r/min to obtain red date pulp; filtering with 40 mesh filter screen to remove residue of fructus Jujubae skin and semen Ziziphi Spinosae, sequentially filtering with 100 mesh filter screen and 300 mesh filter screen, collecting 100 mesh and 300 mesh filter residue, and mixing (containing fructus Jujubae pulp and dietary fiber as main ingredients, water content of 53.24%, and soluble sugar content of 10.41%)
3) Precipitation preparation of fruit juice
Treating the red date juice obtained in the step 2) at 100 ℃ for 12min, then cooling the red date juice by warm water and cold water in sections to room temperature, standing for 15h to realize the coagulation of protein and polysaccharide in the red date juice, forming a large amount of precipitate at the bottom, and then pouring out the supernatant to obtain the red date juice precipitate rich in red date protein and polysaccharide.
4) Preparation of red date fruit paste
Weighing 0.75g of sodium alginate, dissolving 50g of the juice precipitate obtained in the step 3), uniformly mixing with 650g of red date pulp and fibers obtained in the step 2) and 300g of the juice precipitate obtained in the step 3), adding 0.2g of red date essence, pulping for 130s at 30000r/min by using a wall-breaking food machine to obtain a red date fruit paste product with the particle size of less than 200 meshes, filling, and sterilizing at 80 ℃ for 20min to obtain the red date fruit paste rich in dietary fibers and polysaccharides.
Example 3
1) Softening of dried red date
Taking dried red dates as raw materials, selecting dried red dates with full pulp and no black spots, adding water with the mass of 3.5 times of that of the raw materials, softening for 10min at 100 ℃, and then adding (immediately adding) cold water with the mass of 2.5 times of that of the raw materials (thereby realizing rapid cooling of the softened red dates) to obtain the softened red dates.
2) Preparation of red date pulp and fibrous tissue
Pulping the softened red dates obtained in the step 1) for 100s by using a wall-breaking food machine 30000r/min to obtain red date pulp; filtering with 40 mesh filter screen to remove residue of fructus Jujubae skin and semen Ziziphi Spinosae, sequentially filtering with 100 mesh filter screen and 300 mesh filter screen, collecting 100 mesh and 300 mesh filter residue, and mixing (containing fructus Jujubae pulp and dietary fiber as main ingredients, water content of 52.64%, and soluble sugar content of 10.52%)
3) Precipitation preparation of fruit juice
Treating the red date juice obtained in the step 2) at 100 ℃ for 8min, then cooling the red date juice by warm water and cold water in sections to room temperature, standing for 13h to realize the coagulation of protein and polysaccharide in the red date juice, forming a large amount of precipitate at the bottom, and then pouring out the supernatant to obtain the red date juice precipitate rich in red date protein and polysaccharide.
4) Preparation of red date fruit paste
Weighing 1.25g of sodium alginate, dissolving 50g of the juice precipitate obtained in the step 3), uniformly mixing with 600g of red date pulp and fibers obtained in the step 2) and 350g of the juice precipitate obtained in the step 3), adding 0.3g of red date essence, pulping for 110s at 34000r/min by using a wall-breaking food machine to obtain a red date fruit paste product with the particle size of less than 200 meshes, filling, and sterilizing at 85 ℃ for 20min to obtain the red date fruit paste rich in dietary fibers and polysaccharides.
Comparative example 1
Dissolving 1.0g of sodium alginate by 50g of the juice precipitate obtained in the step 3), uniformly mixing 500g of the red date pulp and the fiber obtained in the step 2) and 450g of the juice precipitate obtained in the step 3), and then adding 0.25g of red date essence. Other processing conditions were the same as in example 1.
Comparative example 2
Dissolving 0.75g of sodium alginate by 50g of the juice precipitate obtained in the step 3), uniformly mixing 700g of the red date pulp and the fiber obtained in the step 2) and 250g of the juice precipitate obtained in the step 3), and then adding 0.2g of red date essence. Other processing conditions were the same as in example 2.
Comparative example 3
Dissolving 1.5g of sodium alginate by 50g of the juice precipitate obtained in the step 3), uniformly mixing 650g of red date pulp and fiber obtained in the step 2) and 300g of the juice precipitate obtained in the step 3), and adding 0.5g of red date essence. Other processing conditions were the same as in example 3.
Comparative example 4
Treating the red date juice obtained in the step 2) at 100 ℃ for 10min, then cooling the room temperature by warm water and cold water in sections, treating the red date juice at 80 ℃ for 10min instead of standing for 12h, then cooling the room temperature by warm water and cold water in sections, standing for 12h, and other treatment conditions are the same as those in the example 1.
Comparative example 5
Treating the red date juice obtained in the step 2) at 100 ℃ for 10min, then cooling the room temperature by warm water and cold water in sections, treating the red date juice at 100 ℃ for 20min instead of standing for 12h, then cooling the room temperature by warm water and cold water in sections, standing for 8h, and other treatment conditions are the same as those in the example 1.
Comparative example 6
Treating the red date juice obtained in the step 2) at 100 ℃ for 15min, then cooling the room temperature by warm water and cold water in sections, treating the red date juice at 100 ℃ for 10min instead of standing for 12h, then cooling the room temperature by warm water and cold water in sections, standing for 20h, and other treatment conditions are the same as those in the example 1.
Comparative example 7
1) Softening of dried red date
Taking dried red dates as raw materials, selecting dried red dates with full pulp and no black spots, adding water with the mass of 3.5 times of that of the raw materials, softening for 10min at 100 ℃, and then adding (immediately adding) cold water with the mass of 2.5 times of that of the raw materials (thereby realizing rapid cooling of the softened red dates) to obtain the softened red dates.
2) Preparation of red date pulp and fibrous tissue
Pulping the softened red dates obtained in the step 1) for 100s by using a wall-breaking food machine 30000r/min to obtain red date pulp; then filtering with a 40-mesh filter screen, and removing residues of jujube peel and jujube pit to obtain jujube pulp.
3) Dissolving 5g of sodium alginate in 200g of the jujube pulp obtained in the step 2), then uniformly mixing with 800g of the jujube pulp obtained in the step 2), then adding 1.5g of jujube essence, pulping for 110s at 34000r/min by using a wall-breaking food machine to obtain a jujube fruit paste product with the particle size of less than 200 meshes, and sterilizing for 20min at 85 ℃ after filling to obtain the jujube fruit paste.
Experimental example 1
Product sensory evaluation
Sensory evaluation is carried out on the red date puree in the four aspects of color, texture state, aroma and taste, the full score is 100, the sensory evaluation is shown in table 1, and the result is subjected to statistical analysis by adopting a fuzzy mathematical comprehensive evaluation method.
TABLE 1 sensory evaluation standard for red date fruit paste
Sensory evaluation is carried out on the finished products obtained in the above cases according to the sensory evaluation standard of the red date fruit paste, and the results are shown in table 2.
TABLE 2 sensory evaluation score results of different examples of red date puree
| Group of | Color | Tissue state | Fragrance | Taste of the product | Total score |
| Example 1 | 19.25 | 19.25 | 29.75 | 29.50 | 97.75 |
| Example 2 | 19.50 | 19.25 | 29.25 | 29.50 | 97.50 |
| Example 3 | 19.25 | 19.50 | 29.75 | 29.25 | 97.75 |
| Comparative example 1 | 19.00 | 16.50 | 29.50 | 24.25 | 89.25 |
| Comparative example 2 | 18.75 | 17.75 | 29.50 | 24.75 | 90.75 |
| Comparative example 3 | 18.25 | 17.50 | 21.75 | 28.50 | 91.00 |
| Comparative example 4 | 17.50 | 19.00 | 28.50 | 28.50 | 93.50 |
| Comparative example 5 | 17.25 | 19.50 | 27.00 | 26.25 | 90.50 |
| Comparative example 6 | 18.00 | 18.25 | 28.00 | 27.75 | 91.50 |
| Comparative example 7 | 18.50 | 19.00 | 28.25 | 25.50 | 92.25 |
Through the experiments, although the sensory scores of the examples and the comparative examples are relatively high, the sensory scores of the three examples are more than 97 and are obviously higher than that of the comparative example, so that the processes and the formulas of the examples 1, 2 and 3 are ideal red date fruit paste making schemes from the perspective of the sensory scores.
Experimental example 2
Physical and chemical analysis of red date fruit paste
In order to further compare the physicochemical qualities of the examples and the comparative examples, the indexes of dietary fiber, polysaccharide, GABA, cAMP, cGMP, total phenols, total flavonoids, soluble solids and the like of the red date fruit paste were analyzed, and the results are shown in Table 3.
TABLE 3 physicochemical indices of red jujube puree
Through the experiments, the main physicochemical indexes of the red date fruit paste of the examples and the comparative examples are obtained, the dietary fiber and the polysaccharide of the comparative example 2 are obviously higher than those of the examples 1, 2 and 3, but the sensory score of the dietary fiber and the polysaccharide of the comparative example 2 is obviously lower than those of the examples 1, 2 and 3, mainly because the content of the fiber and the pulp of the comparative example 2 is high, the tissue state of the red date fruit paste is influenced, and the sensory scores of the tissue state and the taste of the product are reduced; the physicochemical indexes of comparative examples 4, 5 and 6 are similar to those of examples 1, 2 and 3, and the sensory scores are also obviously lower than those of examples 1, 2 and 3, and in addition, the red date juice treated by the comparative examples 4, 5 and 6 has poor coagulation effect in the thermal denaturation coagulation process, and is not beneficial to the preparation of red date juice products; the operation steps of the comparative example 7 are simple, the red date fruit paste can be prepared, the GABA, cAMP, cGMP, total phenol, total flavone and soluble sugar content of the red date fruit paste are higher than those of the red date fruit paste in the examples 1, 2 and 3, but the dietary fiber and polysaccharide content of the red date fruit paste is obviously lower than that of the red date fruit paste in the examples 1, 2 and 3, in addition, the red date is directly used for preparing the red date fruit paste in the comparative example 7, the by-product fiber, pulp and jujube juice sediment prepared by the red date juice are used as raw materials in the examples 1, 2 and 3, the comprehensive utilization of the by-products belongs to the comprehensive utilization of the by-products, the cost is low, and a new way is not developed for the comprehensive utilization of the by-products of the jujube juice processing, so that the quality improvement and the synergy of the red date are realized.
In conclusion, the result shows that the red date fruit paste product not only has fine and smooth taste and rich red date fragrance, but also is rich in functional active ingredients such as dietary fiber, polysaccharide, cAMP, cGMP, GABA, total phenol, total flavone and the like, has strong oxidation resistance, and is a potential red date deep-processing product with a health care function.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of red date fruit paste rich in dietary fiber and polysaccharide comprises the following steps:
1) performing first sieving on the pulped red dates to obtain a liquid for removing date skin and date pit residues, and performing second sieving to obtain a filtrate which is red date juice and filter residues which are a mixture of red date pulp and dietary fibers; the second sieving condition is that the filter screens with 100 meshes and 300 meshes are used for filtering in sequence;
2) treating the red date juice obtained in the step 1) at 98-102 ℃ for 8-12 min, cooling, standing and separating to obtain red date juice precipitate;
3) mixing the mixture of red date pulp and dietary fiber obtained in the step 1) and the red date juice precipitate obtained in the step 2), and pulping to obtain red date fruit paste rich in dietary fiber and polysaccharide.
2. The preparation method according to claim 1, wherein the beating condition in the step 1) is 30000-34000 r/min for 80-100 s.
3. The method of claim 1, wherein the first screening in step 1) is a 40 mesh screen.
4. The preparation method of claim 1, wherein the time for cooling and standing in the step 2) is 12-15 h.
5. The preparation method according to claim 1, wherein the beating condition in the step 3) is 30000-34000 r/min for 110-130 s.
6. The preparation method according to claim 1, wherein the step 3) further comprises filling and sterilizing after pulping, wherein the sterilizing condition is 80-85 ℃ for 15-20 min.
7. The preparation method according to claim 1, characterized in that before pulping in step 3), sodium alginate and red date essence are added.
8. The red date fruit paste prepared by the preparation method of any one of claims 1 to 7, wherein the red date fruit paste comprises 550 to 650 parts by weight of a mixture of red date pulp and dietary fiber and 350 to 450 parts by weight of red date juice precipitate.
9. The red date fruit paste of claim 8, wherein the red date fruit paste further comprises sodium alginate and red date essence.
10. The red date fruit paste according to claim 8 or 9, wherein the red date fruit paste further comprises 0.75-1.25 parts of sodium alginate and 0.2-0.3 parts of red date essence.
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