CN114631588A - Low-sugar hawthorn cake and preparation method thereof - Google Patents
Low-sugar hawthorn cake and preparation method thereof Download PDFInfo
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- CN114631588A CN114631588A CN202210350564.2A CN202210350564A CN114631588A CN 114631588 A CN114631588 A CN 114631588A CN 202210350564 A CN202210350564 A CN 202210350564A CN 114631588 A CN114631588 A CN 114631588A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses a low-sugar hawthorn cake and a preparation method thereof. The preparation method of the low-sugar hawthorn cake comprises the steps of firstly extracting high-ester pectin of hawthorn, carrying out enzymolysis on the high-ester pectin by using specific complex enzyme to obtain low-ester pectin with the esterification degree of 30-35%, then adding sucrose and calcium chloride into the low-ester pectin to form low-ester pectin gel with excellent property, and finally adding the low-ester pectin gel and xylitol into hawthorn fruit paste to prepare the low-sugar hawthorn cake. The invention effectively improves the taste and the texture of the hawthorn cake, obtains the low-sugar hawthorn cake with good taste and appearance, meets the requirements of the market on low-sugar and low-calorie hawthorn cakes, and has the advantages of simple processing technology, convenient popularization and wide market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a low-sugar hawthorn cake and a preparation method thereof.
Background
With the continuous progress of the times, the economic level of people is continuously improved, and the health concept of people is also continuously changed. When selecting food, only belly wrapping is no longer required, and health and nutrition are more concerned while delicious is required. In recent years, there has been a tendency to select a low-glycation and low-calorie health food.
The hawthorn contains medicinal components such as diterpenes, flavonoids and the like, has remarkable effects of expanding blood vessels and reducing blood pressure, and has the functions of strengthening cardiac muscle, resisting arrhythmia and regulating the contents of blood fat and cholesterol. The food leaves made of hawthorn into various tastes are more and more popular, and the hawthorn cake is more and more concerned as a food form which is very popular to people in daily life.
The sugar content of the hawthorn cakes sold in the market at present is more than 60 percent, and the long-term use of high-sugar foods can cause adverse effects on human health. However, some people who need to lower blood sugar, such as diabetics, must ingest foods with low sugar content. Therefore, the market of low-sugar foods is gradually expanding. The low-sugar hawthorn cake prepared by the improved process has very important significance in meeting the urgent market demand at present. However, low-sugar foods generally cannot have good mouthfeel and appearance, so that providing a low-sugar hawthorn cake with balanced nutrition and good mouthfeel and appearance is of great significance for expanding the hawthorn industry.
Disclosure of Invention
Aiming at the problems of poor mouthfeel and appearance form of the existing low-sugar hawthorn cakes, the invention provides the low-sugar hawthorn cakes and the preparation method thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a preparation method of a low-sugar hawthorn cake comprises the following steps:
step a, extracting dried hawthorn to obtain high-ester pectin powder;
b, adding water into the high-ester pectin powder, uniformly mixing, adjusting the pH value to 4-6, adding a complex enzyme, performing enzymolysis at 40-60 ℃ for 4-5 h, inactivating the enzyme, cooling, adding an ethanol solution, performing solid-liquid separation, and drying to obtain low-ester pectin powder; the complex enzyme is cellulase, hemicellulase and papain;
c, adding water into the low-ester pectin powder, and uniformly mixing to obtain a low-ester pectin solution; adding sucrose and calcium chloride into the low-ester pectin solution, uniformly mixing, and standing at 4-6 ℃ to obtain low-ester pectin gel;
d, inactivating enzyme of the cleaned fresh hawthorn, pulping, and filtering to obtain fruit paste; adding low-ester pectin gel and xylitol into the fruit paste, stirring at 70-80 deg.C for 20-30min, and cooling to obtain low-sugar hawthorn cake.
The existing hawthorn cakes form a polymer by high-ester pectin and saccharides in the hawthorn cakes, so that gel with excellent property is formed, and the appearance and the taste of the hawthorn cakes are ensured to be good. The low-ester pectin has the advantages of low sugar and low calorie, so that the sugar content of the hawthorn cake can be effectively reduced if the hawthorn cake is prepared by taking the low-ester pectin as a raw material. However, the inventor finds in the research and development process that the hawthorn cake with good mouthfeel and appearance and shape cannot be formed by using low-ester pectin as a raw material.
In the prior art, the preparation method of the low-sugar hawthorn cake provided by the invention comprises the steps of firstly extracting high-ester pectin of hawthorn, carrying out enzymolysis on the high-ester pectin by using a specific compound enzyme to obtain low-ester pectin with the esterification degree of 30-35%, then adding sucrose and calcium chloride into the low-ester pectin to form low-ester pectin gel with excellent properties, and finally adding the low-ester pectin gel into hawthorn paste.
Preferably, step a specifically comprises: pulverizing dried fructus crataegi, and sieving to obtain fructus crataegi powder; adding water into the hawthorn powder, uniformly dispersing, adjusting the pH value to acidity, extracting at 80-90 ℃ for 40-50 min, and carrying out solid-liquid separation to obtain a high-ester pectin solution; and adding an ethanol solution into the high-ester pectin solution, carrying out solid-liquid separation, and drying to obtain the high-ester pectin powder.
Further, in step a, the pH is adjusted to 2-3.
Further, in the step a, the mass ratio of the hawthorn powder to water is 1: 10-30.
The preferred extraction process of the high-ester pectin can improve the yield of the high-ester pectin.
Optionally, in step a, the sieving refers to sieving through a 100-mesh sieve.
Optionally, in the step a, the volume concentration of the ethanol solution is more than or equal to 95%.
Optionally, in step a, the volume ratio of the ethanol solution to the high-ester pectin solution is 1-2: 1.
Optionally, in the step a, the drying is hot air drying, the temperature of the hot air drying is 40-60 ℃, and the drying time is 20-24 h.
Preferably, in the step b, the adding amount of the compound enzyme is 2.5-4.0% of the mass of the high-ester pectin powder.
Preferably, in the step b, the mass ratio of the high-ester pectin powder to the water is 1: 100-150.
Preferably, in the step b, the mass ratio of the cellulase to the hemicellulase to the papain is 1.0-1.5:1.0-1.5: 0.5-1.0.
Preferably, in the step b, the enzyme activities of the cellulase, the hemicellulase and the papain are all 8U/g-12U/g.
The low-ester pectin with the esterification degree of 30-35% can be obtained by enzymolysis of the preferred complex enzyme, and the low-ester pectin with the specific esterification degree is polymerized with sucrose and calcium chloride to obtain low-ester pectin gel with moderate gel strength, so that the hawthorn cake is endowed with smooth, fine, moderate-hardness and good-chewiness mouthfeel, and meanwhile, the prepared hawthorn cake is natural in color and luster, and the surface of the cake body is smooth and glossy.
Optionally, in the step b, the volume concentration of the ethanol solution is more than or equal to 95%.
Optionally, in the step b, the volume ratio of the ethanol solution to the solution after enzymolysis is 1-2: 1.
Optionally, in the step b, the enzyme deactivation temperature is 100-110 ℃, and the enzyme deactivation time is 3-5 min.
Optionally, in the step b, the drying is vacuum freeze drying, and the specific vacuum freeze drying process is as follows: firstly, pre-freezing the solid obtained by solid-liquid separation at-75 to-85 ℃ for 9 to 11 hours, and then drying the solid for 20 to 24 hours under the conditions that the temperature of a cold trap is-48 to-52 ℃ and the vacuum degree is 28Pa to 32 Pa.
Preferably, in step c, the concentration of the low ester pectin powder solution is 1.4 wt% to 1.6 wt%.
Preferably, in step c, the mass-to-volume ratio of the calcium chloride to the low-ester pectin solution is 0.04-0.06:100, wherein the unit of mass is gram and the unit of volume is milliliter.
Preferably, in step c, the mass-to-volume ratio of the sucrose to the low-ester pectin solution is 10-15:100, wherein the unit of mass is gram and the unit of volume is milliliter.
The optimal addition amount of the calcium chloride and the sucrose can give consideration to the taste, the flavor and the appearance of the hawthorn cake, so that the prepared hawthorn cake has fine and smooth taste, chewy texture and good appearance.
Preferably, in the step d, the mass ratio of the fruit paste, the low-ester pectin gel and the xylitol is 1:0.015-0.02: 0.5-0.8.
The optimized proportion of the fruit paste, the low-ester pectin gel and the xylitol can overcome the defect of over-sweet or over-acid of the hawthorn cake, so that the prepared hawthorn cake is moderate in sweet and sour, and the taste and appearance color of the hawthorn cake can be improved.
Optionally, in the step d, the cleaned fresh hawthorn is put into boiling water to be blanched and enzyme-deactivated for 5 min.
Optionally, in the step d, water with the mass of 10% -15% of that of the hawthorn is added into the hawthorn after enzyme deactivation for pulping.
The invention also provides a low-sugar hawthorn cake which is prepared by the preparation method of any one of the low-sugar hawthorn cakes.
The low-sugar hawthorn cake prepared by the preparation method provided by the invention is low in sugar content, rich in nutrition, sour, sweet and delicious, meets the taste of various crowds, enriches the variety of the hawthorn cake, is suitable for various crowds including phenylketonuria and old people, is simple in preparation process, is convenient for industrial production, and has good market prospect.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
In order to better illustrate the invention, the following examples are given by way of further illustration.
Example 1
The embodiment of the invention provides a preparation method of a low-sugar hawthorn cake, which comprises the following steps:
step a, crushing hawthorn dry powder, and sieving the crushed hawthorn dry powder with a 100-mesh sieve to obtain hawthorn powder; adding deionized water 20 times of fructus crataegi powder, adjusting pH to 2.5 with 37% concentrated hydrochloric acid, extracting in 83 deg.C water bath for 47min, cooling to room temperature, centrifuging at 4000r/min for 15min to obtain high ester pectin solution; adding 2 times volume of 95% ethanol solution into high ester pectin solution, separating out pectin, vacuum filtering, and hot air drying the obtained precipitate at 50 deg.C for 24 hr to obtain high ester pectin powder;
b, adding the obtained high-ester pectin powder into deionized water with the mass 100 times of that of the high-ester pectin powder, adjusting the pH to 5.0 by using 37% concentrated hydrochloric acid, then adding a complex enzyme, heating to 50 ℃ for enzymolysis for 4.5h, preserving the temperature of the enzymolysis liquid in a water bath with the temperature of 100 ℃ for 5min for enzyme deactivation, and cooling to room temperature to obtain a low-ester pectin solution; adding 95% ethanol with equal volume amount into low ester pectin solution, separating out pectin, vacuum filtering, pre-freezing the obtained precipitate in-75 deg.C ultra-low temperature freezer for 10 hr, and drying at-50 deg.C under vacuum degree of 30Pa for 24 hr to obtain low ester pectin powder;
the adding amount of the complex enzyme is 3.0 percent of the mass of the high-ester pectin powder, wherein 1.0 percent of cellulase, 1.0 percent of hemicellulase and 1.0 percent of papain are added, the enzyme activity of the cellulase is 10U/g, the enzyme activity of the hemicellulase is 10U/g, and the enzyme activity of the papain is 10U/g;
step c, adding the obtained low-ester pectin powder into deionized water to obtain a low-ester pectin solution with the mass concentration of 1.6%; taking 100mL of low-ester pectin solution, adding 10g of sucrose and 0.05g of calcium chloride, uniformly mixing, and then refrigerating at 5 ℃ for 48 hours to obtain low-ester pectin gel;
d, cleaning fresh hawthorn, removing fruit stalks and fruit stones, cutting into small pieces, blanching in boiling water for 5min to inactivate enzyme, placing the inactivated hawthorn into a pulping machine, adding deionized water accounting for 10% of the mass of the hawthorn, pulping, and filtering with single-layer gauze to obtain fruit paste;
step e, putting the obtained fruit paste into a pot, adding low-ester pectin gel and xylitol, uniformly mixing, heating to 80 ℃, stirring while heating, heating for 20min, cooling, and dishing to obtain the low-sugar hawthorn cake; wherein the mass ratio of the fruit paste, the low-ester pectin gel and the xylitol is 1:0.017: 0.6.
Example 2
The embodiment of the invention provides a preparation method of a low-sugar hawthorn cake, which comprises the following steps:
step a, crushing hawthorn dry powder, and sieving with a 100-mesh sieve to obtain hawthorn powder; adding deionized water 10 times of fructus crataegi powder, adjusting pH to 2.2 with 37% concentrated hydrochloric acid, extracting in 80 deg.C water bath for 50min, cooling to room temperature, centrifuging at 4000r/min for 10min to obtain high ester pectin solution; adding a 95% ethanol solution with the volume 1.5 times that of the high-ester pectin solution into the high-ester pectin solution, separating out pectin, performing suction filtration, and drying the obtained precipitate with hot air at 40 ℃ for 24 hours to obtain high-ester pectin powder;
b, adding the obtained high-ester pectin powder into deionized water with the mass 150 times that of the high-ester pectin powder, adjusting the pH to 4.3 by using 37% concentrated hydrochloric acid, then adding a complex enzyme, heating to 60 ℃ for enzymolysis for 4 hours, preserving the temperature of the enzymolysis liquid in a water bath with the temperature of 100 ℃ for 5min for enzyme deactivation, and cooling to room temperature to obtain a low-ester pectin solution; adding 2 times volume of 95% ethanol into low ester pectin solution, separating out pectin, vacuum filtering, pre-freezing the obtained precipitate in-80 deg.C ultra-low temperature freezer for 10 hr, and drying at-50 deg.C under vacuum degree of 30Pa for 24 hr to obtain low ester pectin powder;
the adding amount of the complex enzyme is 2.5 percent of the mass of the high-ester pectin powder, wherein 1.0 percent of cellulase, 1.0 percent of hemicellulase and 0.5 percent of papain are added, the enzyme activity of the cellulase is 10U/g, the enzyme activity of the hemicellulase is 10U/g, and the enzyme activity of the papain is 10U/g;
step c, adding the obtained low-ester pectin powder into deionized water to obtain a low-ester pectin solution with the mass concentration of 1.4%; taking 100mL of low-ester pectin solution, adding 15g of sucrose and 0.04g of calcium chloride, uniformly mixing, and then refrigerating at 5 ℃ for 48 hours to obtain low-ester pectin gel;
d, cleaning fresh hawthorn, removing fruit stalks and fruit stones, cutting into small pieces, blanching in boiling water for 5min to inactivate enzyme, placing the inactivated hawthorn in a pulping machine, adding deionized water accounting for 13% of the mass of the hawthorn, pulping, and filtering with single-layer gauze to obtain fruit paste;
step e, putting the obtained fruit paste into a pot, adding low-ester pectin gel and xylitol, uniformly mixing, heating to 80 ℃, stirring while heating, heating for 20min, cooling, and dishing to obtain the low-sugar hawthorn cake; wherein the mass ratio of the fruit paste to the low-ester pectin gel to the xylitol is 1:0.015: 0.5.
Example 3
The embodiment of the invention provides a preparation method of a low-sugar hawthorn cake, which comprises the following steps:
step a, crushing hawthorn dry powder, and sieving with a 100-mesh sieve to obtain hawthorn powder; adding deionized water 30 times of the weight of the hawthorn powder, adjusting the pH value to 2.8 by using 37% concentrated hydrochloric acid, extracting in a water bath at 90 ℃ for 40min, cooling to room temperature, and centrifuging at 4000r/min for 20min to obtain a high-ester pectin solution; adding 95% ethanol solution with equal volume into high ester pectin solution, separating out pectin, vacuum filtering, and hot air drying the obtained precipitate at 60 deg.C for 20 hr to obtain high ester pectin powder;
step b, adding the obtained high-ester pectin powder into deionized water 130 times of the mass of the high-ester pectin powder, adjusting the pH to 5.7 by using 37% concentrated hydrochloric acid, then adding complex enzyme, heating to 40 ℃ for enzymolysis for 5 hours, preserving the temperature of the enzymolysis liquid in a water bath at 100 ℃ for 5min for enzyme deactivation, and cooling to room temperature to obtain a low-ester pectin solution; adding 1.5 times volume amount of 95% ethanol into low ester pectin solution, separating out pectin, vacuum filtering, pre-freezing the obtained precipitate in-85 deg.C ultra-low temperature freezing cabinet for 10 hr, and drying at-50 deg.C under vacuum degree of 30Pa for 24 hr to obtain low ester pectin powder;
the adding amount of the complex enzyme is 4.0 percent of the mass of the high-ester pectin powder, wherein 1.5 percent of cellulase, 1.5 percent of hemicellulase and 1.0 percent of papain are added, the enzyme activity of the cellulase is 10U/g, the enzyme activity of the hemicellulase is 10U/g, and the enzyme activity of the papain is 10U/g;
step c, adding the obtained low-ester pectin powder into deionized water to obtain a low-ester pectin solution with the mass concentration of 1.5%; taking 100mL of low-ester pectin solution, adding 13g of sucrose and 0.06g of calcium chloride, uniformly mixing, and then refrigerating at 5 ℃ for 48 hours to obtain low-ester pectin gel;
d, cleaning fresh hawthorn, removing fruit stalks and fruit stones, cutting into small pieces, blanching in boiling water for 5min to inactivate enzyme, placing the inactivated hawthorn into a pulping machine, adding deionized water accounting for 15% of the mass of the hawthorn, pulping, and filtering with single-layer gauze to obtain fruit paste;
step e, putting the obtained fruit paste into a pot, adding low-ester pectin gel and xylitol, uniformly mixing, heating to 80 ℃, stirring while heating, heating for 20min, cooling, and dishing to obtain the low-sugar hawthorn cake; wherein the mass ratio of the fruit paste to the low-ester pectin gel to the xylitol is 1:0.02: 0.8.
Comparative example 1
The preparation process of the hawthorn cake is completely the same as that of the preparation process of the hawthorn cake in the embodiment 1, and the difference is only that the compound enzyme in the step b is replaced by 10U/g of cellulase with the same quantity.
Comparative example 2
The preparation process of the hawthorn cake is completely the same as that of the preparation process of the hawthorn cake in the embodiment 1, and the difference is only that the compound enzyme in the step b is replaced by the same amount of papain with the concentration of 10U/g.
Comparative example 3
The preparation process of the hawthorn cake is completely the same as that in the embodiment 1, except that the compound enzyme in the step b is replaced by cellulase, hemicellulase and pectin methyl esterase in a mass ratio of 1:1:1, the addition amount of the compound enzyme is the same as that in the embodiment 1, the enzyme activity of the cellulase is 10U/g, the enzyme activity of the hemicellulase is 10U/g, and the enzyme activity of the pectin methyl esterase is 10U/g.
Quality measurement
The low-ester pectins prepared in step b of example 1 and comparative examples 1-3 were subjected to esterification and gel strength measurements.
1. Determination of the degree of esterification
The degree of esterification of the pectin was determined by titration:
dissolving 50mg of dried low-ester pectin in 2% (V/V) ethanol solution, adding 5 drops of phenolphthalein, titrating the low-ester pectin solution with 0.05mol/L sodium hydroxide solution, and recording the titration volume when the solution turns red as the initial titration volume V1. Then adding 10mL of 0.05mol/L sodium hydroxide solution into the solution, violently oscillating, standing at 20 ℃ for 15min, adding 1.5mol/L hydrochloric acid solution, oscillating the sample until the red color of the solution fades, then adding 5 drops of phenolphthalein, titrating the sample by using 0.05mol/L sodium hydroxide solution, recording the titration volume when the solution turns red again, and recording as the final titration volume V2. The degree of esterification is calculated according to the following formula:
degree of esterification/% -% V2/(V1+V2)×100％
In the formula, V1Is the initial titration volume/mL of solution; v2Is the final titration volume of the solution/mL.
2. Gel Strength measurement
Selecting a P/10 probe, and testing conditions: TPA test type, trigger value 4.5g, target value 4mm, pressing speed 1mm/s, return speed 1mm/s, cycle number 2, data frequency 10 points/s. Data collection was performed using Texture Pro CT software associated with the Texture analyzer, and the gel strength values were read in the generated data report, and each sample was measured in parallel 3 times, and the average value was obtained, and the results are shown in Table 1.
TABLE 1
| Degree of esterification | Gel strength | |
| Example 1 | 32.29％ | 15.23g |
| Comparative example 1 | 42.89％ | 11.26g |
| Comparative example 2 | 45.39％ | 9.31g |
| Comparative example 3 | 39.86％ | 12.38g |
Sensory evaluation
The haw jelly prepared in example 1 and comparative examples 1 to 3 was used for sensory evaluation. 15 professionals who received related training such as project content and evaluation indexes form an evaluation group, sensory evaluation is carried out according to sensory index requirements of the hawthorn cake, main evaluation indexes are color, texture, taste and flavor, specific grading standards are as follows, finally obtained sensory evaluation scores are various sum scores, and results are shown in table 2.
Color: brick red, natural color, transparent feeling and luster (25 minutes);
tissue morphology: the surface and the section of the cake body are glossy, and the internal pores are uniform (25 min);
the mouthfeel is as follows: the product is smooth, fine, moderate in hardness and chewy, and sweet in sour (25 min);
flavor: has the original taste and smell of the hawthorn cake and no peculiar smell (25 minutes).
TABLE 2
| Group of | Color | Tissue state | Taste of the product | Flavor (I) and flavor (II) | Total score |
| Example 1 | 23.8 | 24.7 | 23.9 | 22.7 | 95.1 |
| Comparative example 1 | 22.5 | 20.8 | 22.4 | 22.9 | 88.6 |
| Comparative example 2 | 22.4 | 20.9 | 21.7 | 21.8 | 86.8 |
| Comparative example 3 | 23.5 | 21.1 | 22.7 | 22.5 | 89.6 |
Examples 2 to 3 all achieved substantially the same effects as example 1.
The above description is intended to be illustrative of the preferred embodiment of the present invention and should not be taken as limiting the invention, but rather, the invention is intended to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.
Claims (10)
1. The preparation method of the low-sugar hawthorn cake is characterized by comprising the following steps:
step a, extracting dried hawthorn to obtain high-ester pectin powder;
b, adding water into the high-ester pectin powder, uniformly mixing, adjusting the pH value to 4-6, adding a complex enzyme, performing enzymolysis at 40-60 ℃ for 4-5 h, inactivating the enzyme, cooling, adding an ethanol solution, performing solid-liquid separation, and drying to obtain low-ester pectin powder; the complex enzyme is cellulase, hemicellulase and papain;
c, adding water into the low-ester pectin powder, and uniformly mixing to obtain a low-ester pectin solution; adding sucrose and calcium chloride into the low-ester pectin solution, uniformly mixing, and standing at 4-6 ℃ to obtain low-ester pectin gel;
d, inactivating enzyme of the cleaned fresh hawthorn, pulping, and filtering to obtain fruit paste; adding low-ester pectin gel and xylitol into the fruit paste, stirring at 70-80 deg.C for 20-30min, and cooling to obtain low-sugar hawthorn cake.
2. The preparation method of the low-sugar hawthorn cake as claimed in claim 1, wherein the step a is specifically as follows: pulverizing dried fructus crataegi, and sieving to obtain fructus crataegi powder; adding water into the hawthorn powder, uniformly dispersing, adjusting the pH value to acidity, extracting at 80-90 ℃ for 40-50 min, and carrying out solid-liquid separation to obtain a high-ester pectin solution; and adding an ethanol solution into the high-ester pectin solution, carrying out solid-liquid separation, and drying to obtain the high-ester pectin powder.
3. The method for preparing a low sugar hawthorn cake of claim 2, wherein in step a, the pH is adjusted to 2-3; and/or
In the step a, the mass ratio of the hawthorn powder to water is 1: 10-30.
4. The preparation method of the low-sugar hawthorn cake as claimed in claim 1, wherein in the step b, the addition amount of the complex enzyme is 2.5-4.0% of the mass of the high-ester pectin powder; and/or
In the step b, the mass ratio of the high-ester pectin powder to the water is 1: 100-150.
5. The method for preparing the low-sugar hawthorn cake as claimed in claim 1 or 4, wherein in the step b, the mass ratio of the cellulase, the hemicellulase and the papain is 1.0-1.5:1.0-1.5: 0.5-1.0.
6. The method for preparing the low-sugar hawthorn cake as claimed in claim 5, wherein in the step b, the enzyme activities of the cellulase, the hemicellulase and the papain are all 8U/g-12U/g.
7. The method for preparing the low-sugar hawthorn cake of claim 1, wherein in the step c, the concentration of the low-ester pectin powder solution is 1.4 wt% to 1.6 wt%.
8. The method for preparing the low-sugar hawthorn cake as claimed in claim 7, wherein in the step c, the mass-to-volume ratio of the sucrose to the low-ester pectin solution is 10-15:100, wherein the unit of mass is gram and the unit of volume is milliliter; and/or
In the step c, the mass-to-volume ratio of the calcium chloride to the low-ester pectin solution is 0.04-0.06:100, wherein the unit of mass is gram, and the unit of volume is milliliter.
9. The method for preparing the low-sugar hawthorn cake of claim 1, wherein in the step d, the mass ratio of the fruit paste, the low-ester pectin gel and the xylitol is 1:0.015-0.02: 0.5-0.8.
10. A low-sugar hawthorn cake, which is prepared by the preparation method of the low-sugar hawthorn cake as claimed in any one of claims 1 to 9.
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