CN114403393B - Texture regulator based on full utilization of fruit pulp and preparation method thereof - Google Patents
Texture regulator based on full utilization of fruit pulp and preparation method thereof Download PDFInfo
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- CN114403393B CN114403393B CN202210153350.6A CN202210153350A CN114403393B CN 114403393 B CN114403393 B CN 114403393B CN 202210153350 A CN202210153350 A CN 202210153350A CN 114403393 B CN114403393 B CN 114403393B
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- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a texture regulator based on full utilization of fruit pulp, which comprises the following raw materials in parts by weight: 5-8 parts of fruit pulp, 2-4 parts of protein powder and 0-3 parts of functional sweetener. The method of the invention realizes the controllable regulation of the microstructure of the food by utilizing the interaction between the functional characteristics and the physicochemical characteristics of the fruit phytochemicals and the proteins, thereby realizing the self texture regulation of the food, and not only meeting the nutritional requirements of the elderly, but also meeting the feeding requirements.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a texture regulator based on full utilization of fruit pulp and a preparation method thereof.
Background
Fruits are a good source of prebiotics, and a large number of phytochemicals contained therein have potential prebiotic functions. Theoretically, the whole fruit contains various phytochemicals, dietary fibers and other nutrients, and the nutrition is considered to be the most comprehensive and rich. Eating and processing of whole fruits are important development directions for fruit processing. From this point of view, fruit processing will achieve the concept of zero by-products, zero waste. Proteins are essential nutrients for the human body, but are not present in high levels in most fruits. Today, there are few options for obtaining high quality proteins, especially for special people such as dysphagia people, children who do not like protein-rich foods, the elderly with weak subjects, etc.
The WHO predicts that by 2050, the global aging population will double. The population aging is increasingly serious in China formally entering an aging society for nearly 20 years so far. The old people have problems of chewing, dysphagia and the like due to the declining of organisms, and the daily eating is mainly liquid food, but the problems of choking, aspiration and the like are faced when the old people eat the liquid food, so that foods with different viscosity and chewing sense are needed to be provided according to the degree of dysphagia of the old people, but the liquid food with good fluidity is not mainly used; meanwhile, the demands of the old on protein, dietary fiber, phytochemicals content and types are more urgent and comprehensive; therefore, the preparation of the innovative food with adjustable texture, which is suitable for the elderly to digest and meet the nutritional requirements of the elderly, has great significance.
Disclosure of Invention
It is an object of the present invention to solve at least the above problems and to provide at least the advantages to be described later.
It is still another object of the present invention to provide a texture regulator based on full utilization of fruit pulp, which realizes controllable regulation of food microstructure by utilizing interaction between functional and physicochemical properties of fruit phytochemicals and proteins, thereby realizing self texture regulation, and meeting not only nutritional needs but also eating needs of the elderly.
To achieve these objects and other advantages and in accordance with the purpose of the invention, there is provided a texture regulator based on full utilization of pulp, comprising the following raw materials in parts by weight: 5-8 parts of fruit pulp, 2-4 parts of protein powder and 0-3 parts of functional sweetener.
Preferably, the texture regulator based on full utilization of fruit pulp further comprises: at least one of minerals or vitamins.
Preferably, in the texture regulator based on full utilization of fruit pulp, the protein powder is one of soybean isolated protein powder, isolated whey protein powder and concentrated whey protein powder.
Preferably, in the texture regulator based on full utilization of pulp, the functional sweetener is oligosaccharide or sugar alcohol.
The invention also provides a preparation method of the texture regulator based on full utilization of fruit pulp, which comprises the following steps:
step one, mixing fruit pulp, protein powder and a functional sweetener in a ratio, and uniformly stirring to obtain a mixture;
heating the mixture in the step one at the temperature of 60-100 ℃ for 20-60 min, cooling at normal temperature for 2-4 h, and refrigerating at 4-8 ℃ for 8-12 h;
and thirdly, pre-freezing the mixture treated in the second step for 4-6 hours at the temperature of-80 to-40 ℃, and then freeze-drying for 24-72 hours to obtain a freeze-dried block finished product, namely the texture regulating product.
Preferably, in the preparation method of the texture regulator based on full utilization of the fruit pulp, the preparation method of the fruit pulp comprises the following steps: firstly, selecting fresh, insect-free and mechanical-damage-free fruits, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp; and (3) fine grinding the primary pulp by using a wet superfine grinder to obtain the fruit pulp.
Preferably, in the method for preparing the texture regulator based on full utilization of pulp, the fine grinding process comprises the following steps: pre-cooling the primary pulp for 30min, and then setting a vacuum environment; the grinding frequency of the grinder is not more than 50Hz, and the grinding time is not more than 180s.
Preferably, in the preparation method of the texture regulator based on full utilization of pulp, the stirring and mixing method in the first step is as follows: placing the pulp, protein powder and functional sweetener into homogenizing equipment, and stirring; the rotating speed of the homogenizing equipment is 300-1000 r/min, and the stirring time is 60-180 s.
Preferably, in the preparation method of the texture regulator based on full utilization of the fruit pulp, the heating mode in the second step is water bath heating, and the cooling mode is normal-temperature flowing water cooling.
Preferably, in the preparation method of the texture regulator based on full utilization of pulp, the freeze-drying process in the third step is performed in a vacuum freeze dryer; the operating conditions of the vacuum freeze dryer were set as follows: the temperature of the heating plate is 40-60 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
The invention at least comprises the following beneficial effects: 1. at present, all the related products in the market are polysaccharide powder, the invention realizes the full fruit utilization to the greatest extent, fully utilizes the resource advantages of fruit prebiotics, and the products obtained by using the product of the invention have rich flavor and comprehensive nutrients; 2. the method adopts wet superfine vacuum grinding, has oxygen isolation, low temperature and short time, can maintain the color of the pulp to the maximum extent and reduce the loss of nutrient components; in addition, the adopted wet superfine vacuum grinding can promote the dietary fiber in the fruit to be fully dissolved out, enhance the interaction with the protein powder and show better gel property, so that more protein powder can be used for the invention on one hand, and no additional thickening agent is needed on the other hand; 3. the invention adopts vacuum freeze drying to dehydrate the product, and when the water content of the product is reduced, no preservative and the like are needed to be added.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a graph showing the comparison of water holding capacity of different types of pulp gel and pulp-protein gel according to the present invention;
FIG. 2 is a graph showing the viscosity of different types of pulp gels and pulp-protein gels as a function of shear rate in accordance with the present invention;
FIG. 3 is a diagram showing the morphology of different types of pulp gel and pulp-protein gel in the present invention.
Detailed Description
The present invention is described in further detail below with reference to specific embodiments so that those skilled in the art can practice the same by referring to the description.
It will be understood that terms, such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
The experimental methods described in the following embodiments are conventional methods unless otherwise indicated, and the reagents and materials are commercially available.
Example 1:
step one: firstly, selecting fresh apples without insect damage and mechanical damage, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp;
step two: placing the primary pulp in a wet superfine grinding machine, opening a cooling system of the grinding machine, pre-cooling for 30min, starting a vacuum pump to set a vacuum environment, setting the fine grinding frequency of the grinding machine to be 50Hz, the fine grinding time to be 30s, starting grinding, and closing the equipment when the fine grinding time reaches the time to obtain fine grinding pulp;
step three: the following raw materials in parts by weight are taken: 25 parts of fruit pulp, 2 parts of separated whey protein powder and 1 part of oligosaccharide are placed in homogenizing equipment and stirred uniformly to obtain a mixture; wherein the rotating speed of the homogenizing equipment is 300/min, and the stirring time is 60s;
step four: heating the mixture obtained in the step three in a water bath in a mould, setting the water bath temperature to be 60 ℃ and the water bath time to be 20min, cooling with flowing water at normal temperature for 3h, and refrigerating for 9h at 5 ℃;
step five: pre-freezing the mixture treated in the fourth step at-50 ℃ for 5 hours, freeze-drying in a vacuum freeze dryer for 72 hours, taking out, and demoulding to obtain a freeze-dried block finished product, namely a texture regulator; wherein the operating conditions of the vacuum freeze dryer are set as follows: the temperature of the heating plate is 50 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
The oligosaccharide in this embodiment may be fructo-oligosaccharide, polydextrose, isomaltooligosaccharide or trehalose.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Example 2
Step one: firstly, selecting fresh peaches without insect damage and mechanical damage, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp;
step two: placing the primary pulp in a wet superfine grinding machine, opening a cooling system of the grinding machine, pre-cooling for 30min, starting a vacuum pump to set a vacuum environment, setting the fine grinding frequency of the grinding machine to be 30 Hz, the fine grinding time to be 60s, starting grinding, and closing the equipment when the fine grinding time reaches the time to obtain fine grinding pulp;
step three: the following raw materials in parts by weight are taken: 33 parts of fruit pulp and 3 parts of soybean protein isolate powder are placed in homogenate equipment and stirred uniformly to obtain a mixture; wherein the rotating speed of the homogenizing equipment is 500r/min, and the stirring time is 80s;
step four: heating the mixture obtained in the step three in a water bath in a mould, setting the water bath temperature to 80 ℃ and the water bath time to 30min, cooling with flowing water at normal temperature for 2h, and refrigerating at 4 ℃ for 8h;
step five: pre-freezing the mixture treated in the fourth step for 4 hours at the temperature of minus 40 ℃, then freeze-drying the mixture in a vacuum freeze dryer for 42 hours, taking out the mixture, and demoulding the mixture to obtain a freeze-dried block finished product, namely a texture regulator; wherein the operating conditions of the vacuum freeze dryer are set as follows: the temperature of the heating plate is 40 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Example 3
Step one: firstly, selecting fresh grapes which are free of insect damage and mechanical damage, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp;
step two: placing the primary pulp in a wet superfine grinding machine, opening a cooling system of the grinding machine, pre-cooling for 30min, starting a vacuum pump to set a vacuum environment, setting the fine grinding frequency of the grinding machine to be 10 Hz, the fine grinding time to be 180s, starting grinding, and closing the equipment when the fine grinding time reaches the time to obtain fine grinding pulp;
step three: the following raw materials in parts by weight are taken: 40 parts of fruit pulp, 4 parts of concentrated whey protein powder and 2 parts of sugar alcohol are placed in homogenizing equipment and stirred uniformly to obtain a mixture; wherein the rotating speed of the homogenizing equipment is 800r/min, and the stirring time is 180s;
step four: heating the mixture obtained in the step three in a water bath in a mould, setting the water bath temperature to be 70 ℃ and the water bath time to be 40min, cooling the mixture with flowing water at normal temperature for 3h, and refrigerating the mixture for 11h at 7 ℃;
step five: pre-freezing the mixture treated in the fourth step at-60 ℃ for 6 hours, freeze-drying in a vacuum freeze dryer for 56 hours, taking out, and demoulding to obtain a freeze-dried block finished product, namely a texture regulator; wherein the operating conditions of the vacuum freeze dryer are set as follows: the temperature of the heating plate is 60 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
The sugar alcohol in this example is erythritol or isomalt.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Example 4
Step one: firstly, selecting fresh strawberries which are free of insect damage and mechanical damage, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp;
step two: placing the primary pulp into a wet superfine grinding machine, opening a cooling system of the grinding machine, pre-cooling for 30min, starting a vacuum pump to set a vacuum environment, setting the fine grinding frequency of the grinding machine to be 40 Hz, the fine grinding time to be 120s, and closing the device when the fine grinding time reaches to obtain fine grinding pulp;
step three: the following raw materials in parts by weight are taken: 30 parts of fruit pulp, 3 parts of separated whey protein powder and 3 parts of sugar alcohol are placed in homogenizing equipment and stirred uniformly to obtain a mixture; wherein the rotating speed of the homogenizing equipment is 1000r/min, and the stirring time is 120s;
step four: heating the mixture obtained in the step three in a water bath in a mould, setting the water bath temperature to be 100 ℃, setting the water bath time to be 60 minutes, cooling the mixture with flowing water at normal temperature for 4 hours, and refrigerating the mixture for 12 hours at 8 ℃;
step five: pre-freezing the mixture treated in the fourth step at-80 ℃ for 5 hours, freeze-drying in a vacuum freeze dryer for 24 hours, and demoulding to obtain a freeze-dried block finished product, namely a texture regulator; wherein the operating conditions of the vacuum freeze dryer are set as follows: the temperature of the heating plate is 50 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
The sugar alcohol in this example is erythritol or isomalt.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Example 5
Step one: firstly, selecting fresh peaches without insect damage and mechanical damage, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp;
step two: placing the primary pulp into a wet superfine grinding machine, opening a cooling system of the grinding machine, pre-cooling for 30min, starting a vacuum pump to set a vacuum environment, setting the fine grinding frequency of the grinding machine to be 40 Hz, the fine grinding time to be 70s, starting grinding, and closing the equipment when the fine grinding time reaches the time to obtain fine grinding pulp;
step three: the following raw materials in parts by weight are taken: 30 parts of fruit pulp, 3 parts of concentrated whey protein powder and 1 part of oligosaccharide are placed in homogenizing equipment and stirred uniformly to obtain a mixture; wherein the rotating speed of the homogenizing equipment is 600r/min, and the stirring time is 60s;
step four: heating the mixture obtained in the step three in a water bath in a mould, setting the water bath temperature to 80 ℃ and the water bath time to 40min, cooling with flowing water at normal temperature for 3h, and refrigerating at 6 ℃ for 8h;
step five: pre-freezing the mixture treated in the fourth step at-80 ℃ for 4 hours, freeze-drying in a vacuum freeze dryer for 48 hours, taking out, and demoulding to obtain a freeze-dried block finished product, namely a texture regulator; wherein the operating conditions of the vacuum freeze dryer are set as follows: the temperature of the heating plate is 50 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
The oligosaccharide in this embodiment may be fructo-oligosaccharide, polydextrose, isomaltooligosaccharide or trehalose.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Comparative example 2-1
The same as in example 2, except that: and step two, grinding the primary pulp for 60s by adopting a colloid mill to obtain fine grinding pulp.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: 7-8, blending, wherein IDDSI is not up to 4; freeze-drying blocks: liquid = 0.5-1: 8-9, blending, wherein the IDDSI rating is not 3; freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5 blending, wherein the IDDSI rating is less than 2; i.e. the texture quality such as the product viscosity does not meet the relevant requirements. Adjusting to freeze-dried blocks: water = 3:7,3:6,3:5, iddsi ratings of 4,3,2, respectively; that is, the quality of texture such as the viscosity of the product can meet the relevant standards only by reducing the water consumption.
Comparative example 2-2:
step one: firstly, selecting fresh apples without insect damage and mechanical damage, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp;
step two: placing the primary pulp in a wet superfine grinding machine, opening a cooling system of the grinding machine, pre-cooling for 30min, starting a vacuum pump to set a vacuum environment, setting the fine grinding frequency of the grinding machine to be 30 Hz, the fine grinding time to be 60s, starting grinding, and closing the equipment when the fine grinding time reaches the time to obtain fine grinding pulp;
step three: the following raw materials in parts by weight are taken: 33 parts of fruit pulp and 3 parts of soybean protein isolate powder are placed in homogenate equipment and stirred uniformly to obtain a mixture; wherein the rotating speed of the homogenizing equipment is 400r/min, and the stirring time is 90s;
step four: heating the mixture obtained in the step three in a water bath in a mould, setting the water bath temperature to 80 ℃ and the water bath time to 30min, cooling with flowing water at normal temperature for 2h, and refrigerating at 4 ℃ for 8h;
step five: pre-freezing the mixture treated in the fourth step at-40 ℃ for 5 hours, freeze-drying in a vacuum freeze dryer for 42 hours, taking out, and demoulding to obtain a freeze-dried block finished product, namely a texture regulator; wherein the operating conditions of the vacuum freeze dryer are set as follows: the temperature of the heating plate is 50 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Comparative examples 2 to 3:
step one: firstly, selecting fresh grapes which are free of insect damage and mechanical damage, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp;
step two: placing the primary pulp into a wet superfine grinding machine, opening a cooling system of the grinding machine, pre-cooling for 30min, starting a vacuum pump to set a vacuum environment, setting the fine grinding frequency of the grinding machine to be 30 Hz, setting the fine grinding time to be 70s, starting grinding, and closing the equipment when the fine grinding time reaches the time to obtain fine grinding pulp;
step three: the following raw materials in parts by weight are taken: 33 parts of fruit pulp and 3 parts of soybean protein isolate powder are placed in homogenate equipment and stirred uniformly to obtain a mixture; wherein the rotating speed of the homogenizing equipment is 500r/min, and the stirring time is 100s;
step four: heating the mixture obtained in the step three in a water bath in a mould, setting the water bath temperature to 80 ℃ and the water bath time to 30min, cooling with flowing water at normal temperature for 2h, and refrigerating at 4 ℃ for 8h;
step five: pre-freezing the mixture treated in the fourth step at-40 ℃ for 5 hours, freeze-drying in a vacuum freeze dryer for 70 hours, taking out, and demoulding to obtain a freeze-dried block finished product, namely a texture regulator; wherein the operating conditions of the vacuum freeze dryer are set as follows: the temperature of the heating plate is 50 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Comparative examples 2 to 4
The same as in example 2, except that: the raw materials in the third step are as follows: 33 parts of fruit pulp, 3 parts of soybean protein isolate powder and 0.000001 part of mineral calcium.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Comparative examples 2 to 5
The same as in example 2, except that: the raw materials in the third step are as follows: 33 parts of fruit pulp and 0.000001 part of mineral calcium.
Comparative examples 2 to 6
The same as in example 2, except that: the raw materials in the third step are as follows: 33 parts of fruit pulp, 3 parts of soybean protein isolate powder and 0.000001 part of vitamin D.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
Comparative examples 2 to 7
The same as in example 2, except that: the raw materials in the third step are as follows: 33 parts of fruit pulp and 0.000001 part of vitamin D.
Comparative example 5-1
The same as in example 5, except that: the raw materials in the third step are as follows: 30 parts of fruit pulp and 3 parts of concentrated whey protein powder.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1:1, preparing to obtain semi-solid food with IDDSI rating of more than 2 (slightly thick); any other proportion cannot meet the requirement that the IDDSI rating is 3 or 4.
Comparative example 5-2
The same as in example 5, except that: the raw materials in the third step are as follows: 30 parts of fruit pulp, 3 parts of concentrated whey protein powder and 4 parts of oligosaccharide.
Mixing the freeze-dried blocks with liquid according to different weight ratios, and carrying out rehydration tests:
freeze-drying blocks: liquid = 1-2: blending 7-8 to obtain semi-solid food with IDDSI rating of above 4 (fine mud type, high viscosity); freeze-drying blocks: liquid = 0.5-1: 8-9, and preparing to obtain fluid food with IDDSI rating of above 3 (liquid and moderate thick); freeze-drying blocks: liquid=0.1 to 0.5: 9-9.5, and obtaining semi-solid food with IDDSI rating of more than 2 (slightly thick); therefore, the food with different viscosity meeting the requirements of special people can be obtained by adjusting the proportion.
The color difference value of the dope or the dilution in the rehydration test in each of the above examples was measured (the color difference value is an index for evaluating the change in color of the sample, the larger the color difference value is, the larger the difference from the initial sample is) and is recorded in table 1; the human sensory panels were scored and the test and scoring results are recorded in table 1. Wherein the color difference value is measured by a color difference meter; the human sensory scoring method comprises the following steps:
1. the sensory evaluation group of components, the basic requirements for the evaluation personnel are as follows:
(1) The evaluator is required to have a certain interest in sensory evaluation tests;
(2) The body health of an evaluator is required, and the five senses are normal;
(3) The personal hygiene of the evaluator is required to be good, and no obvious personal smell is generated;
(4) The requirements have a certain expertise on related products, and have no prejudice to the products;
(5) In the test process, the interference of other external factors is avoided, and the result cannot be transmitted by any mode among the evaluators;
(6) Other notes: 30min before the start of the test, the evaluator should avoid eating and smoking; the evaluator should prohibit the use of strong-odor cosmetics before the test; the body of the evaluator needs to be in a normal state, but not be in a state of being full or hunger, being ill, tired, tension and the like.
Screening candidates by sensory evaluation pre-experiments according to the screening requirements of the relevant evaluators, and finally determining that the sensory evaluation group consists of 20 evaluators.
2. The panelists scored for sensory evaluation according to the following table:
TABLE 1
The color and nutrition components of the fruit pulp can be maintained to the greatest extent by analyzing the rehydration test result, the color difference value, the human body sensory scoring result and the total component content of the products of the comparative example 2 and the comparative example 2-1 and adopting wet superfine grinding, and the gel performance of the product after rehydration is better.
According to the analysis of the rehydration test results, the color difference values and the human sensory scoring results of the products of the comparative examples 5 and 5-1 and the comparative example 5-2, the raw materials of the comparative example 5-1 are not added with oligosaccharide, and the whey protein powder is not added with oligosaccharide or sugar alcohol substances, so that the formation of the gel effect between fruit pulp and protein is not facilitated, and therefore, the viscous food meeting the needs of the elderly is difficult to form after the product is rehydrated; however, it is apparent that the addition of an excess of oligosaccharide or sugar alcohol in comparative example 5-2 resulted in a product with an excessively hard texture, and the pulp flavor in the product was not prominent, which did not meet consumer demand.
The products obtained in the comparative examples 2-4 and 2-6 can have good protection effect on mineral calcium or vitamin D and can slow down the degradation of the mineral calcium or vitamin D in gastric juice and enable the mineral calcium or vitamin D to enter the small intestine more through analysis of the rehydration test results, color difference values, human sensory scores and the utilization rate of the mineral calcium or vitamin D in the small intestine of the products of the comparative examples 2-4 and 2-5; the comparative examples 2-5 and comparative examples 2-7 are low in bioavailability because of the lack of the protective power formed by the interaction of dietary fiber polysaccharide substances and proteins in the fruit pulp, so that mineral calcium or vitamin D is largely degraded in gastric juice, and therefore enters the digestive absorption stage of the small intestine.
In FIG. 1, C-yellow peach Cons758 (yellow peach variety name) gel, CS-yellow peach Cons 758-soy protein isolate gel, Y-Yangshan juicy peach gel, YS-Yangshan juicy peach-soy protein isolate gel, 19-peach Anhui 19 (peach variety name) gel, 19S-peach Anhui 19-soy protein isolate gel; the method for measuring the water holding capacity comprises the following steps: taking 5.0g (W1) of gel, centrifuging for 10min at the rotating speed of 8000r/min, taking out, drying the water separated out from the surface of the gel by using filter paper, weighing (W2), and calculating the water holding capacity of the gel according to the following formula: water holding capacity=w2/w1×100%;
from the analysis of fig. 1, the gel water holding capacity formed after the same fruit pulp is added with protein powder and rehydrated without protein powder has obvious difference, the difference of the water holding capacities represents the difference of the stability of gel states, and whether solid-liquid separation is easy or not, and the result shows that the gel water holding capacity is increased after the protein powder is added, and the stability is better.
In fig. 2, the gel after the C '-yellow peach fas 758 gel freeze-dried block and water are mixed and rehydrated in a weight ratio of 2:8, the gel after the CS' -yellow peach fas 758-soy protein isolate gel freeze-dried block and water are mixed and rehydrated in a weight ratio of 2:8, the gel after the Y '-yang mountain juicy peach gel freeze-dried block and water are mixed and rehydrated in a weight ratio of 2:8, the gel after the YS' -yang mountain juicy peach-soy protein isolate gel freeze-dried block and water are mixed and rehydrated in a weight ratio of 2:8, the gel after the 19 '-peach 19 gel freeze-dried block and water are mixed and rehydrated in a weight ratio of 2:8, and the gel after the 19S' -peach 19-soy protein isolate gel freeze-dried block and water are mixed and rehydrated in a weight ratio of 2:8;
from the analysis of fig. 2, the pulp-protein gel decreased rapidly in viscosity at lower shear rates, while decreased slowly at higher shear rates, exhibiting shear thinning properties. Fluid or semisolid food with shear thinning property can reduce the risk of inhalation into lung, and improve rheological safety of food. And for the fruit pulp without protein, the viscosity of the sample forming the fruit pulp-protein gel group is obviously increased by adding the protein.
FIG. 3 is a form of each gel product of FIG. 1, wherein the C product satisfies IDDSI 4 level, the CS product satisfies IDDSI 4 level, the Y product satisfies IDDSI 4 level, the YS product satisfies IDDSI 4-5 level, the 19 product satisfies IDDSI 5 level, and the 19S product satisfies IDDSI 4-5 level; as can be seen from fig. 3, each freeze-dried block still forms a gel after rehydration, and meets the IDDSI rating above grade 3 (excluding grade 3), without being bitten or chewed, can be independently shaped, and has no solid-liquid separation.
The invention has the following beneficial effects: firstly, the invention adopts the fruit pulp as the base material, can realize the full utilization of fruits to the greatest extent, and reduces the generation of waste such as pericarp and fruit residues; secondly, adopting wet vacuum superfine grinding to ensure that the flavor of the fruits is fully dissipated, and the flavor of the products is rich; meanwhile, polysaccharide substances such as dietary fibers in fruits are dissolved out, the gelation effect generated by the action of the polysaccharide substances and proteins is fully exerted, and additives such as a thickening agent and the like are not added additionally; thirdly, the added oligosaccharide or sugar alcohol substances are metabolized without generating energy and metabolic burden for the body, and the added oligosaccharide or sugar alcohol substances can be added to regulate the taste and flavor of the product and further enhance the texture regulating effect of the product; fourthly, the product of the invention is different from powder in the market, is prepared into freeze-dried block products by vacuum freeze drying, and can be proportioned with water according to the requirements to realize the texture adjustment of viscosity and the like; fifth, the invention is based on the interaction between dietary fiber and protein powder in fruits, and can be added with microelements such as calcium, iron, zinc, selenium, vitamins and the like, and meanwhile, good embedding effect can be realized, so that the added microelements are less degraded by gastric juice, and more absorbed by human small intestine.
The number of equipment and the scale of processing described herein are intended to simplify the description of the present invention. Applications, modifications and variations of the present invention will be readily apparent to those skilled in the art.
Although embodiments of the present invention have been disclosed above, it is not limited to the details and embodiments shown and described, it is well suited to various fields of use for which the invention would be readily apparent to those skilled in the art, and accordingly, the invention is not limited to the specific details and illustrations shown and described herein, without departing from the general concepts defined in the claims and their equivalents.
Claims (6)
1. The texture regulator based on full utilization of the fruit pulp is characterized by comprising the following raw materials in parts by weight: 25 parts of fruit pulp, 2-4 parts of protein powder and 1 part of functional sweetener; the functional sweetener is oligosaccharide or sugar alcohol;
the protein powder is one of soybean isolated protein powder, isolated whey protein powder and concentrated whey protein powder;
the preparation method of the texture regulator based on full utilization of the fruit pulp comprises the following steps:
step one, mixing fruit pulp, protein powder and a functional sweetener in a ratio, and uniformly stirring to obtain a mixture;
heating the mixture in the step one at the temperature of 60-100 ℃ for 20-60 min, cooling at normal temperature for 2-4 h, and refrigerating at 4-8 ℃ for 8-12 h;
step three, the mixture treated in the step two is pre-frozen for 4-6 hours at the temperature of minus 80 to minus 40 ℃ and then is freeze-dried for 24-72 hours, and a freeze-dried block finished product, namely a texture regulator, is obtained;
the preparation method of the fruit pulp comprises the following steps: firstly, selecting fresh, insect-free and mechanical-damage-free fruits, cleaning, cutting into halves, removing cores and inedible parts, pulping to obtain primary pulp; and (3) fine grinding the primary pulp by using a wet superfine grinder to obtain the fruit pulp.
2. The pulp-full use based texture conditioner of claim 1, further comprising: at least one of mineral calcium or vitamin D.
3. The method for preparing a pulp-full-use-based texture conditioner according to any one of claims 1 to 2, wherein the refining process comprises: pre-cooling the primary pulp for 30min, and then setting a vacuum environment; the grinding frequency of the grinder is not more than 50Hz, and the grinding time is not more than 180s.
4. The method for preparing a texture regulator based on full utilization of pulp as claimed in claim 3, wherein the stirring and mixing method in the first step is as follows: placing the pulp, protein powder and functional sweetener into homogenizing equipment, and stirring; the rotating speed of the homogenizing equipment is 300-1000 r/min, and the stirring time is 60-180 s.
5. The method for preparing a texture regulator based on full utilization of fruit pulp according to claim 3, wherein the heating mode in the second step is water bath heating and the cooling mode is normal temperature flowing water cooling.
6. A method of preparing a pulp-based texture conditioner according to claim 3, wherein the freeze-drying process in step three is performed in a vacuum freeze dryer; the operating conditions of the vacuum freeze dryer were set as follows: the temperature of the heating plate is 40-60 ℃, the temperature of the cold trap is-40 ℃, and the pressure is 60Pa.
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