CN114668127A - Pear paste rich in pectin and water-soluble dietary fibers and preparation method thereof - Google Patents
Pear paste rich in pectin and water-soluble dietary fibers and preparation method thereof Download PDFInfo
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- CN114668127A CN114668127A CN202210357062.2A CN202210357062A CN114668127A CN 114668127 A CN114668127 A CN 114668127A CN 202210357062 A CN202210357062 A CN 202210357062A CN 114668127 A CN114668127 A CN 114668127A
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- Prior art keywords
- pear
- pectin
- water
- soluble dietary
- squeezing
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 37
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 24
- 235000010987 pectin Nutrition 0.000 title claims abstract description 24
- 229920001277 pectin Polymers 0.000 title claims abstract description 24
- 239000001814 pectin Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000220324 Pyrus Species 0.000 claims abstract description 48
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 15
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- 235000021017 pears Nutrition 0.000 claims abstract description 12
- 238000004811 liquid chromatography Methods 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 13
- 235000015206 pear juice Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 4
- 239000012535 impurity Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses pear syrup rich in pectin and water-soluble dietary fiber and a preparation method thereof, and relates to the field of food and beverage. The pear syrup contains 1.2-5.6 per mill of pectin and 3.8-9.6 per mill of water-soluble dietary fiber in mass fraction, wherein the pectin is calculated by an enzymolysis method, and the water-soluble dietary fiber is calculated by a liquid chromatography method. The method for squeezing the pear residues after squeezing the fresh pears again after decocting realizes that the finished product is rich in more pectin, water-soluble dietary fiber and other trace elements beneficial to human bodies on the premise of improving the yield and avoiding waste.
Description
Technical Field
The invention relates to the field of food and beverage, and particularly relates to pear syrup rich in pectin and water-soluble dietary fiber and a preparation method thereof.
Background
The pear syrup takes carefully selected pears as main raw materials, is sour and sweet in taste and cold in nature, can promote the production of body fluid, quench thirst and moisten lung, and has good health-care efficacy. The traditional method is to directly boil the pears, then to squeeze juice and boil the pears, in order to improve the efficiency, the modern technology is to squeeze the pears and directly boil the pear juice into a finished product, but the residual pear residues after squeezing become wastes, which not only causes the waste of raw materials, but also cannot reserve beneficial components such as pectin and dietary fiber in the pear residues.
Disclosure of Invention
The invention aims to provide pear syrup rich in pectin and water-soluble dietary fibers, which can retain beneficial ingredients in pears and improve the yield.
In order to realize the effect, the invention discloses pear syrup rich in pectin and water-soluble dietary fiber, which is characterized in that: the pear syrup contains 1.2-5.6 per mill of pectin and 3.8-9.6 per mill of water-soluble dietary fiber in mass fraction, wherein the pectin is calculated by an enzymolysis method, and the water-soluble dietary fiber is calculated by a liquid chromatography method.
Meanwhile, the application also discloses a preparation method of the pear syrup rich in pectin and water-soluble dietary fiber, which comprises the following steps:
(1) crushing and squeezing, namely crushing fresh pears and squeezing to obtain pear juice and pear residues;
(2) boiling and squeezing, namely heating and boiling pear residues, and squeezing again to obtain pear residue juice;
(3) mixing and filtering, namely mixing the pear juice obtained in the step (1) with the pear residue juice obtained in the step (2) and filtering through a screen;
(4) concentrating at low temperature, and removing excessive water by low-temperature concentration to obtain the final product.
Further, the heating temperature in the boiling and squeezing process in the step (3) is 100 ℃, and the temperature is kept for 30 min. The step of selecting and cleaning is included before the step (1) is carried out. And (4) after the step (4), filling and finished product warehousing are also included.
The invention has the advantages that:
the invention realizes that the finished product is rich in more pectin, water-soluble dietary fiber and other trace elements beneficial to human body on the premise of improving the yield and avoiding waste by a method of re-squeezing the pear residues after squeezing the fresh pears by decocting.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to specific embodiments.
The first embodiment is as follows:
selecting and cleaning 10kg of fresh Laiyang pears, crushing and squeezing to obtain pear juice and pear residues, wherein the pear juice is 6.8kg, the pear residues are about 3.2kg, putting the separated pear residues into a pot, heating the pear residues to boil, keeping the temperature at 100 ℃, preserving the heat for 30min, and re-squeezing to obtain about 1.6kg of pear residue juice; mixing pear juice and pear residue juice, filtering, screening out large-particle impurities, concentrating at low temperature until the content of soluble solids is not less than 70% (measured by a refractometer method of 20 ℃ according to GB/T12143) to obtain a finished product, and weighing the finished product to be about 1.2 kg.
Comparative example one:
selecting and cleaning 10kg of fresh Laiyang pears, crushing and squeezing to obtain pear juice, wherein about 6.8kg of pear juice is obtained, screening out large-particle impurities, concentrating at low temperature until the content of soluble solids is not less than 70% (measured by a refractometer method of 20 ℃ according to GB/T12143) to obtain a finished product, and weighing the finished product to obtain about 1kg of finished product.
By direct comparison of example one with comparative example one, it can be seen that the quality of the finished product obtained by the process of the invention is higher than that obtained by the original process.
In addition, the soluble dietary fibers of the examples and the comparative examples are detected according to the standard GB 5009.88-2014 determination of the dietary fibers in the national food safety standard, and the pectin content of the examples and the comparative examples is detected according to the standard NY/T2016 + 2011 spectrophotometry for determining the pectin content in fruits and products thereof, wherein the data are shown in the following table:
therefore, the method for squeezing the pear residues after squeezing the fresh pears by decocting and then squeezing the pear residues again realizes that the finished product is rich in more pectin, water-soluble dietary fiber and other trace elements beneficial to human bodies on the premise of improving the yield and avoiding waste. The yield is improved and the color of the product is better.
The above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims (5)
1. The pear syrup rich in pectin and water-soluble dietary fibers is characterized in that: the pear syrup contains 1.2-5.6 per mill of pectin and 3.8-9.6 per mill of water-soluble dietary fiber in mass fraction, wherein the pectin is calculated by an enzymolysis method, and the water-soluble dietary fiber is calculated by a liquid chromatography method.
2. A process for the preparation of pear syrup rich in pectin and water-soluble dietary fibers according to claim 1, characterized by comprising the following steps:
(1) crushing and squeezing, namely crushing fresh pears and squeezing to obtain pear juice and pear residues;
(2) boiling and squeezing, namely heating and boiling pear residues, and squeezing again to obtain pear residue juice;
(3) mixing and filtering, namely mixing the pear juice obtained in the step (1) with the pear residue juice obtained in the step (2) and filtering through a screen;
(4) concentrating at low temperature, and removing excessive water by low-temperature concentration to obtain the final product of pear syrup.
3. The preparation method of the pear syrup rich in pectin and water-soluble dietary fibers according to claim 2, characterized by comprising the following steps: and (4) heating at 100 ℃ in the decocting and squeezing process in the step (3), and keeping the temperature for 30 min.
4. The preparation method of the pear syrup rich in pectin and water-soluble dietary fibers according to claim 2, characterized by comprising the following steps: the step of selecting and cleaning is included before the step (1) is carried out.
5. The method for preparing pear syrup rich in pectin and water-soluble dietary fibers according to claim 2, characterized by comprising the following steps: and (4) after the step (4), filling and finished product warehousing are also included.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210357062.2A CN114668127A (en) | 2022-04-07 | 2022-04-07 | Pear paste rich in pectin and water-soluble dietary fibers and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210357062.2A CN114668127A (en) | 2022-04-07 | 2022-04-07 | Pear paste rich in pectin and water-soluble dietary fibers and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114668127A true CN114668127A (en) | 2022-06-28 |
Family
ID=82079040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210357062.2A Pending CN114668127A (en) | 2022-04-07 | 2022-04-07 | Pear paste rich in pectin and water-soluble dietary fibers and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114668127A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024082279A1 (en) * | 2022-10-21 | 2024-04-25 | 安徽省砀山兴达罐业食品有限公司 | Pear juice processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095645A (en) * | 2006-06-27 | 2008-01-02 | 王博 | Method for making pear syrup |
| CN108669508A (en) * | 2017-12-13 | 2018-10-19 | 合肥工业大学 | A kind of high dietary-fiber element pear syrup and preparation method thereof |
| CN110731491A (en) * | 2019-11-29 | 2020-01-31 | 怀化正好制药有限公司 | Autumn pear syrup and preparation method thereof |
| CN113508906A (en) * | 2021-06-25 | 2021-10-19 | 南京农业大学 | Preparation method of Dangshan pear clear paste |
-
2022
- 2022-04-07 CN CN202210357062.2A patent/CN114668127A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095645A (en) * | 2006-06-27 | 2008-01-02 | 王博 | Method for making pear syrup |
| CN108669508A (en) * | 2017-12-13 | 2018-10-19 | 合肥工业大学 | A kind of high dietary-fiber element pear syrup and preparation method thereof |
| CN110731491A (en) * | 2019-11-29 | 2020-01-31 | 怀化正好制药有限公司 | Autumn pear syrup and preparation method thereof |
| CN113508906A (en) * | 2021-06-25 | 2021-10-19 | 南京农业大学 | Preparation method of Dangshan pear clear paste |
Non-Patent Citations (1)
| Title |
|---|
| 杨淑玺: "梨膏糖加工制作技术", 农村实用技术与信息, no. 12, pages 46 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024082279A1 (en) * | 2022-10-21 | 2024-04-25 | 安徽省砀山兴达罐业食品有限公司 | Pear juice processing method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220628 |