CN114009569A - Sulfur-free and sucrose-free prebiotic dried fruits and preparation method thereof - Google Patents
Sulfur-free and sucrose-free prebiotic dried fruits and preparation method thereof Download PDFInfo
- Publication number
- CN114009569A CN114009569A CN202111225784.4A CN202111225784A CN114009569A CN 114009569 A CN114009569 A CN 114009569A CN 202111225784 A CN202111225784 A CN 202111225784A CN 114009569 A CN114009569 A CN 114009569A
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- China
- Prior art keywords
- fruit
- free
- dried
- prebiotics
- sulfur
- Prior art date
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Images
Classifications
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
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Abstract
The invention is suitable for the technical field of health food, and provides a sulfur-free and sucrose-free prebiotics dried fruit and a preparation method thereof, wherein the sulfur-free and sucrose-free prebiotics dried fruit comprises the following components in parts by mass: 200 portions and 300 portions of fruit pulp raw materials; 80-150 parts of color protection liquid; 80-150 parts of filling liquid; 10-50 parts of prebiotics; 5-50 parts of sugar alcohol and 5-50 parts of trehalose. The natural edible acid is used as the color protection liquid to replace the color protection effect of sodium metabisulfite in the preserved fruit, the related enzyme is properly inhibited, the prebiotics is used to replace cane sugar to be used in the preserved fruit, the edible heat is reduced, and meanwhile, the edible colloid is used as the filling liquid to uniformly permeate pectin, so that the influence on the preserved fruit framework caused by the prebiotics replacing the cane sugar is counteracted; the sulfur-removed and sugar-reduced prebiotics dried fruit prepared by the method has no big difference with the dried fruit added with sucrose and sodium metabisulfite in taste and shape, is safer and more nutritious, and has good application value.
Description
Technical Field
The invention belongs to the technical field of health food, and particularly relates to sulfur-free and sucrose-free prebiotics dried fruits and a preparation method thereof.
Background
Dried fruits are products processed by color protection, sugaring, drying and other processes, and are not beneficial to transportation due to short storage period of many fruits. Therefore, the fruit is made into the dried fruit, so that the storage time of the fruit can be prolonged, and the types of the products can be enriched.
Most fruits contain tannin substances, and in the production process of dried fruits, the tannin substances contained in cut fruits are easily oxidized into reddish brown substances under the action of enzyme, so that the color of the fruits is dark, and the quality and the taste of products are influenced. In addition, fruits are susceptible to spoilage under high temperature production environments. In the traditional dried fruit processing process, sodium metabisulfite is often adopted as a preservative to protect the color and prevent the corrosion of fruits. However, in the production process, sulfur dioxide gas generated by the decomposition of sodium metabisulfite is easy to cause harm to the health of production line workers, and meanwhile, the produced dried fruits also have the risk of exceeding the standard of sulfur dioxide residues and have certain harm to the nutritional health of consumers.
At present, cane sugar is adopted for sugaring treatment in the traditional dried fruit production process, and the sugar content of most dried fruits on the market is over 60 percent, so that the requirements of contemporary people on nutrition and health are not met. At present, the scheme of adding no sulfur-containing compound and adding no sucrose in the processing of the dried fruits is omitted. Partial research on sulfur-free processing technology only carries out sugar reduction treatment, and does not completely add sucrose, and the final finished product achieves the sulfur-free effect but has no obvious sugar reduction effect. In addition, in the sugar-reducing process in part of researches, only part of cane sugar is replaced by other saccharides, but the influence on the texture and appearance of dried fruits after the saccharides are replaced is not considered, and a process scheme which can keep the texture of the dried fruits full, does not contain sulfur and does not add cane sugar is not provided.
Therefore, the development of the sulfur-free and sucrose-free prebiotics dried fruit which is free of sodium metabisulfite and sucrose and is beneficial to human nutrition and health is of great significance.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a sulfur-free and sucrose-free prebiotic dried fruit and a preparation method thereof, and aims to solve the above technical problems.
On one hand, the sulfur-free and sucrose-free prebiotics dried fruit comprises the following components in parts by mass:
further, the color protection liquid contains the following components in percentage by mass: phytic acid 0.15-0.4%, citric acid 0.8-1.5%, ascorbic acid 0.8-1.5%, and calcium chloride 0.1-0.5%.
Further, the filling liquid contains the following components in percentage by mass: CMC-Na 0.1-0.5 wt% and agar 0.1-0.5 wt%.
Furthermore, the prebiotics are one or more of fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide and isomalto-oligosaccharide.
Further, the sugar alcohol is one or more of xylitol, erythritol, sorbitol and maltitol.
In another aspect, the preparation method of the sulfur-free and sucrose-free prebiotics dried fruit comprises the following steps:
s1, selecting fruit raw materials, peeling and slicing the fruit raw materials, and weighing the sliced fruit pulp raw materials according to the mass part ratio;
s2, preparing color protection liquid according to a proportion, soaking the fruit pulp raw material, carrying out color protection for a period of time, and filtering out excessive water;
step S3, preparing filling liquid according to a proportion, soaking the fruit pulp raw material subjected to color protection in the step S2, carrying out filling treatment for a period of time, and filtering out excessive water;
step S4, adding prebiotics and sugar alcohol into the fruit pulp raw material filled in the step S3 in proportion, sugaring in a low-temperature environment until the prebiotics and the sugar alcohol are completely dissolved, taking out the sugared fruit pulp, returning the temperature, and filtering and separating water separated out from the sugaring from the fruit pulp;
step S5, heating the sugar water filtered in the step S4, pouring the filtered and separated pulp again for blanching, fishing out, and naturally cooling to room temperature;
step S6, continuing the second low-temperature sugaring, and filtering excessive water after the sugaring;
step S7, drying the pulp subjected to the secondary low-temperature sugaring to obtain dried fruits;
and step S8, uniformly wrapping seaweed powder on the surface of the dried fruit until the surface is not sticky, and finally obtaining the sulfur-free and sucrose-free prebiotics dried fruit.
Further, the fruit raw material selected in step S1 is one or more of mango, strawberry, pineapple, yellow peach and plum.
Further, the sugaring temperature of the low-temperature sugaring in the step S4 is 10-12 ℃, the sugaring time is 32-40h, and stirring is carried out for 1-2 times during the sugaring period; in the step S6, the sugaring temperature of the secondary low-temperature sugaring is 10-12 ℃, and the sugaring time is 10-20 h.
Further, the sugar water filtered in step S5 is heated to 70-90 deg.C, and the pulp is blanched for 1-2 min.
Further, the drying process in step S7 is specifically as follows:
spreading the pulp on gauze, and performing first hot air drying at 50-70 deg.C for 3-6 hr to obtain dried fruit;
after turning over the dried fruits and replacing the silica gel pad, carrying out secondary hot air drying at the temperature of 50-70 ℃ for 10-20 h;
and after the second hot air drying, drying the dried fruits by cold air at the temperature of 10-25 ℃ for 12-17 h.
The invention has the beneficial effects that: according to the invention, firstly, natural edible acid is used as a color protection liquid to replace the color protection effect of sodium metabisulfite in the preserved fruit, related enzyme is inhibited by using a proper amount, prebiotics is used to replace cane sugar in the preserved fruit, so that the edible heat is reduced, and meanwhile, edible colloid is used as a filling liquid to uniformly permeate pectin, so that the influence on the preserved fruit framework caused by the replacement of cane sugar by prebiotics is counteracted; the sulfur-removed and sugar-reduced prebiotics dried fruit prepared by the method has no big difference with the dried fruit added with sucrose and sodium metabisulfite in taste and shape, is safer and more nutritious, and has good application value.
Drawings
FIG. 1 is a flow chart of a preparation process provided by an embodiment of the present invention;
fig. 2 is a comparison chart of experimental results provided by the embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The edible acid is used for replacing sodium metabisulfite for color protection and corrosion prevention, the prebiotics with proper sweetness are used for replacing cane sugar, and the edible colloid is used as a filling agent to offset the influence on the preserved fruit framework caused by the cane sugar, so that the edible safety and the nutritional value of the dried fruit are improved. In order to explain the technical means of the present invention, the following description will be given by way of specific examples.
The sulfur-free and sucrose-free prebiotics dried fruit comprises the following components in parts by mass:
the present embodiment does not limit the kind of the fruit pulp raw material, including but not limited to mango, strawberry, pineapple, yellow peach, plum, etc., and can be made into dried fruit.
The color protection liquid has the functions of protecting color and preventing corrosion by using edible acid to replace sodium metabisulfite, and is used as a specific formula, and the color protection liquid comprises the following components in percentage by mass: phytic acid 0.15-0.4%, citric acid 0.8-1.5%, ascorbic acid 0.8-1.5%, and calcium chloride 0.1-0.5%. In the embodiment, the color protection liquid is prepared from compound organic acid instead of sodium metabisulfite. Sodium metabisulfite is an inorganic compound with strong pungent smell, and sulfur dioxide which is a pungent smell gas released in the production process can cause certain damage to the production environment and equipment of a factory and harm the physical health of production line staff. According to GB2760, the residual quantity of sulfur dioxide in food is not more than 0.05g/kg, and the excessive residual quantity of sulfur dioxide can cause serious harm to the health of consumers. The organic acid is used for replacing sodium pyrosulfite, so that the problems can be effectively avoided, and the risk of harm to human health is avoided. The compound color protection liquid comprises: phytic acid, citric acid, ascorbic acid and calcium chloride. Phytic acid is a natural organic compound extracted from plant seeds and has the effect of inhibiting polyphenol oxidase in fruits. Therefore, the natural antioxidant can effectively prevent the browning of fresh fruits and vegetables. Citric acid is an organic acid, and natural citric acid is widely found in nature, such as citric acid in fruits such as lemon, orange, pineapple, etc., and in bones, muscles and blood of animals. The artificially synthesized citric acid is prepared by fermenting sugar-containing substances such as granulated sugar, molasses, starch, and fructus Vitis Viniferae, and the citric acid with proper dosage is harmless to human health. The ascorbic acid, namely vitamin C, has strong reducibility, can be used as an antioxidant to inhibit the color change of fruits, and can supplement the vitamin C required by human bodies. The three compound organic acids support the color fixative according to a certain proportion, so that the color change of the fruits can be effectively prevented. In addition, calcium chloride is added into the color protection liquid, has certain inhibiting and destroying effects on the activity of enzymes in fruits, and simultaneously has lower solubility of oxygen in saline water than that of common water, so that the color protection liquid also has certain effect on the color protection of the fruits.
At present, the health requirements of people on blood sugar reduction and sugar resistance are more and more obvious, and prebiotics and sugar alcohol are combined to replace white granulated sugar to perform sugaring treatment on dried fruits. The prebiotics are one or more of fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide and isomalto-oligosaccharide. The oligosaccharide is a novel functional sugar source integrating nutrition, health care and food therapy. Hardly or not digested and absorbed by human body, low calorie, and has effects of regulating intestine and stomach function, not increasing blood sugar, and not causing dental caries. The sugar alcohol is one or more of xylitol, erythritol, sorbitol and maltitol. The sugar alcohol as a nutritional sweetener also has the advantages of no sugar increase, no dental caries, low calorie, etc. The combination of oligosaccharide and sugar alcohol can effectively restore the sour and sweet taste of the dried fruits, and reduce the burden on human bodies caused by excessive intake of sucrose.
Sucrose is often used in the existing preparation method of dried fruits. The supporting effect of sucrose on fruit structure is not replaced by sugar alcohols and other prebiotics. In order to ensure the taste of the dried fruit finished product, the embodiment adopts a manner of soaking in the filling liquid to make the dried fruit have a full structure. The filling liquid contains 0.1-0.5% of sodium carboxymethylcellulose (CMC-Na) and 0.1-0.5% of agar. Wherein, the sodium carboxymethyl cellulose can play a role in water retention in food and has a filling effect on the pulp, so that the finished product cannot be too shriveled after being dried and dehydrated. The invention adopts micromolecule instant agar which can permeate into the dried fruit fiber and has certain supporting effect on the dried fruit structure, so that the finished product has better taste.
The embodiment also provides a preparation method of the sulfur-free and sucrose-free prebiotics dried fruit, as shown in fig. 1, comprising the following steps:
and step S1, peeling and slicing. Selecting fruit raw materials, peeling and slicing, and weighing the sliced fruit pulp raw materials according to the mass part ratio.
Step S2, color protection step. Preparing color protection liquid according to a certain proportion, soaking the fruit pulp raw material, carrying out color protection for a period of time, and filtering out redundant water.
Step S3, a filling step. Preparing filling liquid according to a proportion, soaking the fruit pulp raw material subjected to color protection in the step S2, performing filling treatment for a period of time, and filtering out excessive water;
step S4, a sugar soaking step. Adding prebiotics and sugar alcohol into the fruit pulp raw material filled in the step S3 in proportion, sugaring in a low-temperature environment until the prebiotics and the sugar alcohol are completely dissolved, taking out the sugared fruit pulp, returning the temperature, and filtering and separating water separated out from the sugaring from the fruit pulp; the low-temperature sugaring temperature is 10-12 deg.C, the sugaring time is 32-40 hr, stirring for 1-2 times during sugaring to rapidly dissolve prebiotics and sugar alcohol, and taking out the sugared pulp and cooling to room temperature.
Step S5, blanching step. Heating the syrup filtered in the step S4, pouring the filtered and separated pulp again for blanching, fishing out, and naturally cooling to room temperature; the filtered sugar water is heated to 70-90 deg.C, and the blanching time of the pulp is 1-2 min.
And step S6, secondary sugaring. Continuing low-temperature sugaring for the second time, and filtering excessive water after sugaring; the sugaring temperature of the second low-temperature sugaring is 10-12 deg.C, and the sugaring time is 10-20 hr.
And step S7, drying. And drying the pulp subjected to the secondary low-temperature sugaring to obtain dried fruits.
This embodiment adopts many times drying method, and the drying process is specifically as follows:
spreading the pulp on gauze, and performing first hot air drying at 50-70 deg.C for 3-6 hr to obtain dried fruit;
after turning over the dried fruits and replacing the silica gel pad, carrying out secondary hot air drying at the temperature of 50-70 ℃ for 10-20 h;
and after the second hot air drying, drying the dried fruits by cold air at the temperature of 10-25 ℃ for 12-17 h.
And step S8, wrapping the powder. And uniformly wrapping the surfaces of the dried fruits with seaweed powder until the surfaces are not sticky, and finally obtaining the sulfur-free and sucrose-free prebiotics dried fruits. Trehalose is selected as the saccharide used for mixing the powder, and the moisture absorption of sugar alcohols is easy to cause the phenomenon of sugar return on the surface of dried fruits.
The following description will be made by specific experimental examples and comparative examples.
Control group: dried mango which is sold in the market and uses cane sugar and sodium metabisulfite is taken.
Experimental example 1: the formula of the dried mango comprises the following components:
200g of mango raw material, 100g of color protection liquid, 100g of filling liquid, 35g of prebiotics, 20g of sugar alcohol and 5g of trehalose. Wherein the color protecting liquid contains phytic acid 0.25%, citric acid 0.5%, tartaric acid 0.25%, and calcium chloride 0.1%. The filling liquid contains 0.3 mass percent of CMC-Na and 0.3 mass percent of agar. The prebiotics are fructo-oligosaccharide and galacto-oligosaccharide. The sugar alcohol is erythritol and maltitol.
Experimental example 2: the formula of the dried mango comprises the following components:
200g of mango raw material, 100g of color protection liquid, 100g of filling liquid, 35g of prebiotics, 20g of sugar alcohol and 5g of trehalose. Wherein the color protection liquid comprises the following components: phytic acid 0.15%, citric acid 0.8%, ascorbic acid 0.8%, calcium chloride 0.1%; the filling liquid contains: the mass fraction of CMC-Na is 0.2 percent, and the mass fraction of agar is 0.2 percent. The prebiotics are fructo-oligosaccharide and galacto-oligosaccharide. The sugar alcohol is erythritol and maltitol. The prebiotics are xylo-oligosaccharide and isomalto-oligosaccharide. The sugar alcohol is xylitol and erythritol.
The preparation method of experimental examples 1 and 2 is as follows:
peeling and slicing mango, preparing color protection liquid according to a proportion, soaking mango pulp, and filtering out excessive water after 3 hours of color protection; preparing filling liquid according to a proportion, soaking the mango subjected to color protection, performing filling treatment for 3 hours, and filtering out excessive moisture; adding prebiotics and sugar alcohol, sugaring for 40 hr under 10 deg.C until prebiotics and sugar alcohol are completely dissolved, taking out sugared fructus Mangifera Indicae, heating, and filtering to separate water from pulp; heating the filtered sugar water to 80 ℃, pouring the filtered and separated mangos again, blanching for 1 minute, fishing out, and naturally cooling to room temperature; continuing to perform low-temperature sugaring for 12 hours at the temperature of 10 ℃ for the second time, and filtering excessive water after sugaring; drying the mangoes subjected to the secondary low-temperature sugaring to obtain dried mangoes, specifically, paving the mangoes on gauze, and performing primary hot air drying at the temperature of 60 ℃ for 4 hours to obtain the dried mangoes; after the dried fruits are turned over and the silica gel pad is replaced, carrying out secondary hot air drying at the temperature of 60 ℃ for 16 hours; and after the second hot air drying, drying the dried fruits by cold air at the temperature of 20 ℃ for 15 hours. And finally, uniformly wrapping seaweed powder on the surface of the dried mango until the surface is not sticky.
The control examples and experimental examples were subjected to accelerated destructive experiments: putting the sample into an environment with higher temperature, humidity, air pressure and illumination than normal level, promoting the sample to reach a degradation key point within a degradation time shorter than normal, and periodically detecting and collecting degradation data to calculate the shelf life.
According to the double test temperature method, the quality guarantee period calculation formula is as follows:
in the formula (I);
f1frequency of investigation (e.g. days) of the experimental items at the lower experimental temperature T1;
f2the frequency of investigation (e.g. days) of the experimental items at the higher experimental temperature T2;
Q10-accelerated shelf life ratio at failure test temperatures T2 and T1;
ΔTbthe difference between T2 and T1.
In the experiment, the dried mangoes are placed at 37 ℃, the Q10 of most foods is 2, so that the shelf life test of the experiment at 37 ℃ is calculated to be about 2.3 days at normal temperature for one day. Experimental examples 1 and 2 the results of accelerated destruction test in an incubator at 37 ℃ for 31 days of dried mango without sulfur and sucrose prebiotics are shown in fig. 2. The color of the contrast is almost the same as that of dried mango color protected by sodium metabisulfite.
Experimental example 3: the formula of the dried mango comprises the following components:
200g of mango raw material, 100g of color protection liquid, 35g of prebiotics, 20g of sugar alcohol and 5g of trehalose. Wherein the color protection liquid comprises the following components: phytic acid 0.25%, citric acid 0.5%, tartaric acid 0.25%, calcium chloride 0.1%. The prebiotics are fructo-oligosaccharide and galacto-oligosaccharide. The sugar alcohol is erythritol and maltitol.
In this example, 100g of the filler liquid was reduced as compared with example 1. In the preparation method, the filling step is omitted, and the others are consistent.
Experimental example 4: the formula of the dried mango comprises the following components:
200g of mango raw material, 100g of color protection liquid, 100g of filling liquid, 35g of prebiotics, 20g of sugar alcohol and 5 parts of trehalose. Wherein the color protection liquid contains phytic acid 0.15%, citric acid 0.8%, ascorbic acid 0.8%, and calcium chloride 0.1%. The filling liquid contains 0.5 mass percent of CMC-Na and 0.4 mass percent of sodium alginate.
The preparation method of the experimental example is consistent with that of the experimental example 2.
The test samples were subjected to sensory testing, and 50 testers were randomly selected to perform sensory testing on the sulfur-free and additive-free sucrose-containing prebiotics dried fruits prepared by the methods of experimental examples 2 to 4, and the test results are shown in table 1.
Table 1: sensory test Scoring
Sensory test results show that the integral liking degree and the purchasing intention score of the mango prepared by the method exceed those of a control group. In experimental examples 2 and 4, after color protection is performed by adopting compound organic acid, filling liquid is added to soak dried fruits, and the softness and hardness preference of the soaked dried fruits is obviously higher than that of a sample without the filling liquid.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The sulfur-free and sucrose-free prebiotics dried fruit is characterized by comprising the following components in parts by mass:
2. the sulfur-free and sucrose-free dried prebiotics fruit as claimed in claim 1, wherein the color protection liquid comprises the following components in percentage by mass: phytic acid 0.15-0.4%, citric acid 0.8-1.5%, ascorbic acid 0.8-1.5%, and calcium chloride 0.1-0.5%.
3. The sulfur-free and sucrose-free dried prebiotic fruit of claim 1 wherein the filling liquid comprises the following components in percentage by mass: CMC-Na 0.1-0.5 wt% and agar 0.1-0.5 wt%.
4. The sulfur-free and sucrose-free dried prebiotic fruit of claim 1 wherein the prebiotic is one or more of fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide and isomalto-oligosaccharide.
5. The sulfur-free, sucrose-free, prebiotic dried fruit of claim 1 wherein the sugar alcohol is one or more of xylitol, erythritol, sorbitol, maltitol.
6. A method for preparing the sulfur-free and sucrose-free dried prebiotic fruit as described in any one of claims 1 to 5 comprising the steps of:
s1, selecting fruit raw materials, peeling and slicing the fruit raw materials, and weighing the sliced fruit pulp raw materials according to the mass part ratio;
s2, preparing color protection liquid according to a proportion, soaking the fruit pulp raw material, carrying out color protection for a period of time, and filtering out excessive water;
step S3, preparing filling liquid according to a proportion, soaking the fruit pulp raw material subjected to color protection in the step S2, carrying out filling treatment for a period of time, and filtering out excessive water;
step S4, adding prebiotics and sugar alcohol into the fruit pulp raw material filled in the step S3 in proportion, sugaring in a low-temperature environment until the prebiotics and the sugar alcohol are completely dissolved, taking out the sugared fruit pulp, returning the temperature, and filtering and separating water separated out from the sugaring from the fruit pulp;
step S5, heating the sugar water filtered in the step S4, pouring the filtered and separated pulp again for blanching, fishing out, and naturally cooling to room temperature;
step S6, continuing the second low-temperature sugaring, and filtering excessive water after the sugaring;
step S7, drying the pulp subjected to the secondary low-temperature sugaring to obtain dried fruits;
and step S8, uniformly wrapping seaweed powder on the surface of the dried fruit until the surface is not sticky, and finally obtaining the sulfur-free and sucrose-free prebiotics dried fruit.
7. The method of claim 6, wherein the fruit material selected in step S1 is one or more of mango, strawberry, pineapple, yellow peach and plum.
8. The method of claim 7, wherein the low temperature sugaring in step S4 is performed at a sugaring temperature of 10-12 ℃ for 32-40h while stirring for 1-2 times; in the step S6, the sugaring temperature of the secondary low-temperature sugaring is 10-12 ℃, and the sugaring time is 10-20 h.
9. The method of claim 8, wherein the sugar water filtered in step S5 is heated to 70-90 deg.C, and the blanching time of the pulp is 1-2 min.
10. The method of claim 9, wherein the drying process in step S7 is as follows:
spreading the pulp on gauze, and performing first hot air drying at 50-70 deg.C for 3-6 hr to obtain dried fruit;
after turning over the dried fruits and replacing the silica gel pad, carrying out secondary hot air drying at the temperature of 50-70 ℃ for 10-20 h;
and after the second hot air drying, drying the dried fruits by cold air at the temperature of 10-25 ℃ for 12-17 h.
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