CN114680216A - Sugar-free coconut fiber preserved fruit and preparation method thereof - Google Patents
Sugar-free coconut fiber preserved fruit and preparation method thereof Download PDFInfo
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- CN114680216A CN114680216A CN202210367189.2A CN202210367189A CN114680216A CN 114680216 A CN114680216 A CN 114680216A CN 202210367189 A CN202210367189 A CN 202210367189A CN 114680216 A CN114680216 A CN 114680216A
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- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 108
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 108
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- 238000002360 preparation method Methods 0.000 title abstract description 17
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- 150000003839 salts Chemical class 0.000 claims abstract description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 38
- 238000001035 drying Methods 0.000 claims description 32
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- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 239000011347 resin Substances 0.000 claims description 13
- 229920005989 resin Polymers 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
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- 238000004140 cleaning Methods 0.000 claims description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 235000019823 konjac gum Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 3
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- 235000013305 food Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
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- 238000001514 detection method Methods 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 2
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- 238000001179 sorption measurement Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000235858 Acetobacter xylinum Species 0.000 description 1
- 235000002837 Acetobacter xylinum Nutrition 0.000 description 1
- PTHCMJGKKRQCBF-UHFFFAOYSA-N Cellulose, microcrystalline Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC)C(CO)O1 PTHCMJGKKRQCBF-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
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- 235000020415 coconut juice Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000012854 evaluation process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
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
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of sugar-free coconut fiber preserved fruit, which is characterized in that coconut fiber fruit and a flavoring agent are used for preparing sugar-free coconut fiber preserved fruit, and the flavoring agent consists of konjac glucomannan, carrageenan, salt, a liquorice extract, an orange peel extract and water.
Description
Technical Field
The invention relates to the field of preserved fruits, and particularly relates to a preparation method of sugar-free coconut fiber preserved fruits.
Background
The coconut fruit is a fibrous food which takes coconut water as a culture medium and utilizes acetobacter xylinum cellulose gel, is commonly called as 'coconut fruit' or 'nata', can be used as a food base material or a food additive, is widely applied to various foods, has the characteristics of crisp and smooth mouthfeel, good chewiness and the like, and is low in calorific value. However, the coconut fiber fruit has soft and soft mouthfeel due to excessive moisture, and cannot meet the mouthfeel requirements of some people.
Disclosure of Invention
Therefore, the invention provides a preparation method of sugar-free coconut fiber preserved fruit, which solves the problems.
The technical scheme of the invention is realized as follows:
a sugar-free coconut fiber preserved fruit comprises the following raw materials: the coconut fruit and the flavoring agent comprise, by weight, 5-11% of konjac gum, 7-11% of carrageenan, 4-6% of salt, 9-11% of licorice extract, 6-8% of orange peel extract and the balance of water.
Furthermore, the mass ratio of the coco nata to the flavoring agent is 1: 3-4.
Further, the preparation method of the sugar-free coconut fiber preserved fruit comprises the following steps:
(1) pretreatment: cleaning the nata de coco, heating for 30-50min at 60-70 ℃, and extruding the heated nata de coco to obtain pretreated nata de coco;
(2) seasoning: mixing flavoring agents to obtain flavoring agents, soaking the pretreated coconut in the flavoring agents for 40-60min at 60-70 deg.C under stirring at 60-80r/min to obtain flavored coconut;
(3) pressure seasoning: pressurizing and heating the flavored coconut fiber fruits and the flavoring agent to 110 ℃ at the temperature of 100-;
(4) drying: and drying the pressurized and seasoned coconut fiber fruits by using an oven to prepare the sugar-free coconut fiber preserved fruits.
Further, in the step (1), the coconut fruit is extruded for 10-15min by adopting the weight pressure 6-8 times of the weight of the coconut fruit.
Further, in the step (4), the drying temperature is 30-50 ℃, the drying time is 1-2h, the secondary drying temperature is 80-100 ℃, and the drying time is 15-25 min.
Further, the preparation method of the licorice extract comprises the following steps:
(1) crushing liquorice to prepare liquorice powder, extracting for 1-2h by using 30-40% ethanol solution at the extraction temperature of 33-37 ℃, wherein the mass ratio of the material liquid to the liquid is 1: 1.5-2.5, preparing a first extracting solution and filter residue;
(2) extracting the filter residue prepared in the step (1) for 3-4h by using an ethanol solution with the mass concentration of 60-70%, wherein the extraction temperature is 40-45 ℃, and the mass ratio of the material liquid is 1: 1-1.5, repeatedly extracting for 2 times to obtain a second extracting solution;
(3) mixing the first extractive solution and the second extractive solution, heating at 70-80 deg.C for 50-60min to obtain concentrated extractive solution;
(4) adsorbing the concentrated extract by using a D101 macroporous resin column, eluting by using pure water, and then eluting by using 40-45% ethanol solution, wherein the usage amount of the ethanol solution is 2-3 times of the volume of the resin, and the usage amount of the pure water is 3-4 times of the numerical volume, and collecting the eluent to obtain the licorice extract.
The preparation method of the liquorice extract can effectively extract a plurality of effective components of polysaccharide, flavone and glycyrrhizin in the liquorice, and simultaneously can ensure the coconut fiber preserved fruit to have the fresh and sweet and fragrant characteristics of the liquorice with low extract pigment without obvious brown spots.
Further, the preparation method of the orange peel extract comprises the following steps:
(1) collecting mature orange peel, drying, washing the dried orange peel with hot water of 75-85 ℃, and shredding the washed orange peel to obtain orange peel shreds;
(2) placing the orange peel threads into ultrasonic liquid, and ultrasonically soaking for 20-30min at the temperature of 20-30 ℃ and the ultrasonic power of 250-350W, wherein the ultrasonic liquid is an acetone solution with the mass concentration of 20-30%, and the mass ratio of the orange peel threads to the ultrasonic liquid is 1:3-4, so as to prepare an extracting solution;
(3) heating the extractive solution to 90-100 deg.C, maintaining the temperature for 3-4min, purifying the obtained concentrated extractive solution with D101 macroporous resin column, eluting with 45-55% ethanol solution with the volume of 3-4 times of the macroporous resin column, and collecting eluate to obtain pericarpium Citri Tangerinae extract.
The preparation method of the orange peel extract can effectively extract bacteriostatic components and fragrant components in orange peel, and the prepared orange peel extract is rich in fragrance and good in bacteriostatic effect.
Compared with the prior art, the invention has the beneficial effects that:
the sugar-free coconut fiber preserved fruit is prepared from coconut fiber fruits and a flavoring agent, wherein the flavoring agent comprises konjac glucomannan, carrageenan, salt, a liquorice extract, an orange peel extract and water. The prepared full, smooth and chewy preserved fruit also keeps the special flavor of the coconut fiber fruit, and simultaneously introduces the special fresh and sweet flavor of the liquorice and the light orange faint scent.
The preparation process can fully mix the coconut fine and the flavoring agent, and the extrusion process does not damage the fiber structure of the coconut fine, thereby being beneficial to the bonding and adsorption of the fiber structure of the coconut fine and the flavoring agent after the extrusion treatment; the flavoring agent soaking process can improve the permeability of the flavoring agent; the drying process can bond the coconut and the adsorbent and maintain the tissue form of the coconut.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention are commercially available unless otherwise specified.
The preparation method of the licorice extract comprises the following steps:
(1) crushing liquorice to prepare liquorice powder, extracting for 1.5 hours by using 35% ethanol solution at the extraction temperature of 35 ℃, wherein the mass ratio of the material liquid to the liquid is 1: 2, preparing a first extracting solution;
(2) extracting the filter residue prepared in the step (2) for 3.5 hours by using an ethanol solution with the mass concentration of 65%, wherein the extraction temperature is 43 ℃, and the mass ratio of the feed liquid is 1: 1.25, repeatedly extracting for 2 times to prepare a second extracting solution;
(3) mixing the first extractive solution and the second extractive solution, heating at 75 deg.C for 55min to obtain concentrated extractive solution;
(4) adsorbing the concentrated extract by using a D101 macroporous resin column, eluting by using pure water, then eluting by using an ethanol solution with the mass concentration of 43%, wherein the usage amount of the ethanol solution is 3 times of the volume of the resin, the usage amount of the pure water is 4 times of the numerical volume, and collecting the eluent to prepare the licorice extract.
The preparation method of the orange peel extract comprises the following steps:
(1) collecting mature orange peel, drying, washing the dried orange peel with hot water of 80 ℃, and shredding the washed orange peel to obtain orange peel shreds;
(2) putting the orange peel shreds into an ultrasonic solution, and ultrasonically soaking for 25min at 25 ℃ with the ultrasonic power of 300W, wherein the ultrasonic solution is an acetone solution with the mass concentration of 25%, and the mass ratio of the orange peel shreds to the ultrasonic solution is 1:3.5 to prepare an extracting solution;
(3) heating the extracting solution to 95 ℃, preserving heat for 4min, purifying the prepared concentrated extracting solution by using a D101 macroporous resin column, eluting by using an ethanol solution with the mass concentration of 50%, wherein the usage amount of the ethanol solution is 4 times of the volume of the macroporous resin column, and collecting the eluent to prepare the orange peel extract.
EXAMPLE 1 preparation of sugar-free coconut fiber preserved fruit
1. Weighing the nata de coco and a flavoring agent according to the mass ratio of 1:3.5, wherein the flavoring agent comprises 8% of konjac gum, 9% of carrageenan, 5% of salt, 10% of liquorice extract, 7% of orange peel extract and the balance of water in percentage by weight.
2. Pretreatment: cleaning the coconut fruit, heating the coconut fruit at 65 ℃ for 40min, and extruding the heated coconut fruit, wherein the coconut fruit is extruded by applying pressure for 13min by the weight pressure 7 times of the weight of the coconut fruit to prepare the pretreated coconut fruit;
3. seasoning: mixing the flavoring agent raw materials to obtain a flavoring agent, and soaking the pretreated coco nata in the flavoring agent for 50min at 65 ℃ and at a stirring speed of 70r/min to obtain a flavored coco nata;
4. pressure seasoning: pressurizing and heating the seasoned coconut and the seasoning agent to 105 ℃, keeping the pressure at 3.5MPa for 13min, relieving the pressure after the heat preservation is finished, increasing the pressure to 3.5MPa again, and maintaining the pressure for 7min to obtain the pressurized and seasoned coconut;
5. drying: and (3) drying the pressurized and seasoned coconut fiber fruits by using an oven at the drying temperature of 40 ℃ for 1.5h, at the secondary drying temperature of 90 ℃ for 20min to obtain the sugar-free coconut fiber preserved fruits.
EXAMPLE 2 preparation of sugar-free coconut fiber preserved fruit
2. Weighing the cocoanut fiber fruits and a flavoring agent according to the mass ratio of 1:4, wherein the flavoring agent comprises 11% of konjac gum, 11% of carrageenan, 6% of salt, 11% of liquorice extract, 8% of orange peel extract and the balance of water in percentage by weight.
2. Pretreatment: cleaning the coconut fruit, heating at 70 ℃ for 50min, and extruding the heated coconut fruit, wherein the coconut fruit is extruded by applying pressure 8 times the weight of the coconut fruit for 15min to prepare the pretreated coconut fruit;
3. seasoning: mixing the flavoring agent raw materials to obtain a flavoring agent, and soaking the pretreated coco nata in the flavoring agent for 60min at 70 ℃ and at a stirring speed of 80r/min to obtain a flavored coco nata;
4. pressure seasoning: pressurizing and heating the seasoned coconut and the seasoning agent to 110 ℃, keeping the pressure at 5MPa for 15min, relieving the pressure after the heat preservation is finished, boosting the pressure to 5MPa again, and maintaining the pressure for 8min to obtain the pressurized and seasoned coconut;
5. drying: and (3) drying the pressurized and seasoned coconut fiber fruits by using an oven at the drying temperature of 50 ℃ for 2h, at the secondary drying temperature of 100 ℃ for 25min to obtain the sugar-free coconut fiber preserved fruits.
EXAMPLE 3 preparation of sugar-free coconut fiber preserved fruit
3. Weighing the cocoanut fiber fruits and a flavoring agent according to the mass ratio of 1:3, wherein the flavoring agent comprises 5% of konjac gum, 7% of carrageenan, 4% of salt, 9% of liquorice extract, 6% of orange peel extract and the balance of water in percentage by weight.
2. Pretreatment: cleaning the coconut, heating at 60 ℃ for 30min, and extruding the heated coconut, wherein the coconut is extruded by applying pressure for 10min by weight pressure 6 times the weight of the coconut to prepare the pretreated coconut;
3. seasoning: mixing the flavoring agent raw materials to obtain a flavoring agent, and soaking the pretreated coco nata in the flavoring agent for 40min at 60 ℃ at a stirring speed of 60r/min to obtain a flavored coco nata;
4. pressure seasoning: pressurizing and heating the seasoned coconut and the seasoning agent to 100 ℃, keeping the pressure at 2MPa for 10min, relieving the pressure after the heat preservation is finished, increasing the pressure to 2MPa again, and maintaining the pressure for 5min to obtain the pressurized and seasoned coconut;
5. drying: and (3) drying the pressurized and seasoned coconut fiber fruits by using an oven at the drying temperature of 30 ℃ for 1h, at the secondary drying temperature of 80 ℃ for 15min to obtain the sugar-free coconut fiber preserved fruits.
Comparative example 1
On the basis of the example 1, the proportion of the flavoring agent is adjusted, and specifically: weighing the nata de coco and a flavoring agent according to the mass ratio of 1:3.5, wherein the flavoring agent comprises 4% of konjac gum, 13% of carrageenan, 5% of salt, 14% of liquorice extract, 14% of orange peel extract and the balance of water in percentage by weight.
Comparative example 2
On the basis of the example 1, the raw material components of the flavoring agent are adjusted, and specifically: weighing cocoanut and a flavoring agent according to the mass ratio of 1:3.5, wherein the flavoring agent comprises 8% of xanthan gum, 9% of sodium alginate, 5% of salt, 10% of liquorice extract, 7% of orange peel extract and the balance of water in percentage by weight.
Comparative example 3
On the basis of the embodiment 1, the operation process of the pretreatment is adjusted to be divided into treatment 3.1 and treatment 3.2, and specifically comprises the following steps:
treatment 3.1: cleaning the coconut, heating the coconut at 80 ℃ for 40min, and extruding the heated coconut, wherein the coconut is extruded by applying pressure for 13min by the weight pressure 7 times of the weight of the coconut to prepare the pretreated coconut.
Treatment 3.2: cleaning the coconut fruit, heating the coconut fruit at 65 ℃ for 40min, and extruding the heated coconut fruit, wherein the coconut fruit is extruded by applying pressure for 20min by weight pressure which is 10 times of the weight of the coconut fruit, so as to obtain the pretreated coconut fruit.
Comparative example 4
On the basis of the embodiment 1, the seasoning method in the step (4) is adjusted, and specifically comprises the following steps: heating the flavored coconut and the flavoring agent to 105 ℃, and keeping the temperature for 13min to obtain the flavored coconut.
Comparative example 5
On the basis of the embodiment 1, the seasoning method in the step (4) is adjusted, and specifically comprises the following steps: and pressurizing and heating the flavored coconut fiber fruits and the flavoring agent to 105 ℃ under the pressure of 3.5MPa, preserving the heat for 13min, and relieving the pressure after the heat preservation is finished to obtain the pressurized and flavored coconut fiber fruits.
Comparative example 6
On the basis of the embodiment 1, the drying process in the step (5) is adjusted, and specifically, the drying process comprises the following steps: and (3) drying the pressurized and seasoned coconut fiber fruits by using an oven at 65 ℃ for 1.5h, at 90 ℃ for the second time for 50min to obtain the sugar-free coconut fiber preserved fruits.
Test example 1
The sugar-free coconut fiber preserved fruits prepared in the examples 1-3 and the comparative examples 1-6 are subjected to moisture measurement, tensile strength detection and sensory evaluation, the sensory evaluation standard is shown in the table 1, the moisture measurement and tensile strength detection experimental result is shown in the table 2, the sensory evaluation score is shown in the table 3, 200 persons are randomly selected for the sensory evaluation, the groups are divided into 10 groups, and 20 persons are subjected to the sensory evaluation.
The tensile strength is detected by adopting a texture analyzer according to ISO 37-4; GB/T5009.3 was used for the water content measurement.
TABLE 1
TABLE 2
| Name(s) | Moisture content (%) | Tensile Strength (MPa) |
| Example 1 | 33.7 | 0.788 |
| Example 2 | 34.1 | 0.763 |
| Example 3 | 33.5 | 0.781 |
| Comparative example 1 | 30.7 | 0.917 |
| Comparative example 2 | 37.9 | 0.980 |
| Comparative example 3 (treatment 3.1) | 29.4 | 0.624 |
| Comparative example 3 (treatment 3.2) | 30.8 | 0.690 |
| Comparative example 4 | 31.9 | 0.617 |
| Comparative example 5 | 32.1 | 0.672 |
| Comparative example 6 | 28.2 | 0.938 |
TABLE 3
| Name (R) | Taste of the product | Appearance of the product | Total score |
| Example 1 | 4.9 | 4.9 | 9.8 |
| Example 2 | 4.7 | 4.8 | 9.5 |
| Example 3 | 4.8 | 4.8 | 9.6 |
| Comparative example 1 | 4.2 | 4.5 | 8.7 |
| Comparative example 2 | 4.1 | 4.4 | 8.5 |
| Comparative example 3 (treatment 3.1) | 4.3 | 3.9 | 8.2 |
| Comparative example 3 (treatment 3.2) | 4.2 | 4.3 | 8.5 |
| Comparative example 4 | 3.9 | 3.2 | 7.1 |
| Comparative example 5 | 4.2 | 3.9 | 8.1 |
| Comparative example 6 | 3.8 | 4.1 | 7.9 |
According to the analysis of the experimental results shown in tables 2 and 3, the sugar-free coconut fiber preserved fruit prepared by the method disclosed by the invention is moderate in moisture, good in taste, and capable of retaining the special flavor of the coconut fiber fruit, and simultaneously introducing the special fresh and sweet flavor of liquorice and the light orange faint scent. In terms of raw materials, the raw material ratio of the flavoring agent is adjusted in the comparative example 1, so that the taste of the preserved fruit is reduced, and the reasonable raw material matching not only improves the taste of the preserved fruit, but also can improve the appearance and quality of a finished product; the raw material components are adjusted, so that the water content is increased relative to the preserved fruit content in the embodiment, the tensile strength is higher than that of the preserved fruit in the embodiment, and the mouthfeel of the finished product is obviously reduced through sensory evaluation;
from the aspect of preparation process, the comparative example 3 adjusts the parameters of the heating and extruding process, so that the water content of the finished product is reduced, the tensile strength is increased, and the sensory evaluation score is combined, so that the taste and the appearance score are obviously reduced. The reasonable heating temperature and time are selected in the invention, so that the fiber in the coconut can be rapidly expanded and softened, the adsorption of the extruded moisture and the flavoring agent is facilitated, the reasonable extrusion weight can control the moisture reduction ratio in the coconut, more importantly, the fiber structure in the coconut is not damaged, the flavoring agent and the edible gum in the flavoring agent are favorably locked in the subsequent operation, and the comparative example 3 destroys the fiber structure in the coconut to cause the reduction of the tensile strength from the experimental result of the tensile strength; comparative example 4 no pressurization operation was used, resulting in insufficient penetration of the flavoring agent into the preserved fruit, resulting in a decrease in water content and a decrease in tensile strength, and in combination with the sensory evaluation results, the taste was significantly decreased due to insufficient penetration of the flavoring agent into the preserved fruit, and the preserved fruit contained less flavoring agent, resulting in a dried preserved fruit having significant lines in appearance; comparative example 5 using a single compression operation resulted in a reduction in both mouthfeel and appearance scores, the present invention using two compressions allowed the preserved fruit to fully absorb the flavoring; comparative example 6 changes the drying parameters of the preserved fruit, so that the moisture content is reduced, the tensile strength is increased, the mouthfeel is reduced by combining sensory evaluation score analysis, the liquorice flavor is prominent, the orange peel fragrance is light in the evaluation process, the mouthfeel is slightly sticky due to the change of the physical properties of the edible gum due to unreasonable temperature setting, and the appearance has slight lines. The invention adopts reasonable temperature setting, can fully mix the flavoring agent and the coconut fiber fruits, bonds the konjac glucomannan and the carrageenan with the fiber structure, and can keep the original tissue form of the coconut fiber fruit preserved fruits.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. The sugar-free coconut fiber preserved fruit is characterized by comprising the following raw materials: the coconut fruit and the flavoring agent comprise, by weight, 5-11% of konjac gum, 7-11% of carrageenan, 4-6% of salt, 9-11% of licorice extract, 6-8% of orange peel extract and the balance of water.
2. The method of making sugar-free coconut coir preserved fruit of claim 1 comprising the steps of:
(1) pretreatment: cleaning the nata de coco, heating for 30-50min at 60-70 ℃, and extruding the heated nata de coco to obtain pretreated nata de coco;
(2) seasoning: mixing flavoring agents to obtain flavoring agent, soaking the pretreated coconut fruit in the flavoring agent at 60-70 deg.C for 40-60min at stirring speed of 60-80r/min to obtain flavored coconut fruit;
(3) pressure seasoning: pressurizing and heating the flavored coconut fiber fruits and the flavoring agent to 110 ℃ at the temperature of 100-;
(4) drying: and drying the pressurized and seasoned coconut fiber fruits by using an oven to prepare the sugar-free coconut fiber preserved fruits.
3. The method of preparing sugar-free coconut coir preserved fruit as claimed in claim 1 or 2, wherein the licorice extract is prepared by the steps of:
(1) crushing liquorice to prepare liquorice powder, extracting for 1-2 hours by using an ethanol solution, wherein the extraction temperature is 33-37 ℃, and the material-liquid mass ratio is 1: 1.5-2.5, preparing a first extracting solution and filter residue;
(2) extracting the filter residue prepared in the step (1) for 3-4h by using an ethanol solution, wherein the extraction temperature is 40-45 ℃, and the mass ratio of the material liquid is 1: 1-1.5, repeatedly extracting for 2 times to obtain a second extracting solution;
(3) mixing the first extractive solution and the second extractive solution, heating at 70-80 deg.C for 50-60min to obtain concentrated extractive solution;
(4) adsorbing the concentrated extract by using a macroporous resin column, eluting by using pure water, eluting by using 40-45% ethanol solution with the mass concentration, wherein the usage amount of the ethanol solution is 2-3 times of the volume of the macroporous resin, and the usage amount of the pure water is 3-4 times of the volume of the macroporous resin, and collecting eluent to obtain the licorice extract.
4. The method of making sugar-free coconut coir preserved fruit as claimed in claim 1 or 2, wherein the orange peel extract is prepared by the steps of:
(1) collecting and drying orange peel, washing the dried orange peel with hot water of 75-85 ℃, and shredding the washed orange peel to obtain orange peel shreds;
(2) putting the orange peel threads into ultrasonic liquid, and ultrasonically soaking for 20-30min at the temperature of 20-30 ℃, wherein the ultrasonic power is 250-350W, the ultrasonic liquid is an acetone solution with the mass concentration of 20-30%, and the mass ratio of the orange peel threads to the ultrasonic liquid is 1:3-4 to prepare an extracting solution;
(3) heating the extracting solution to 90-100 ℃, preserving heat for 3-4min to prepare a concentrated extracting solution, purifying the concentrated extracting solution by using a macroporous resin column, eluting by using an ethanol solution with the mass concentration of 45-55%, wherein the usage amount of the ethanol solution is 3-4 times of the volume of the macroporous resin column, and collecting the eluent to prepare the orange peel extract.
5. The method for preparing sugar-free coconut fiber preserved fruit according to claim 2, wherein in the step (4), the drying temperature is 30-50 ℃, the drying time is 1-2h, the secondary drying temperature is 80-100 ℃, and the drying time is 15-25 min.
6. The method of making sugar-free coconut fruit preserved as claimed in claim 2, wherein in step (1), the coconut fruit is pressed with a weight pressure 6-8 times the weight of coconut fruit for 10-15 min.
7. The method of making sugar-free coconut coir preserved fruit as claimed in claim 1, wherein the weight ratio of coconut coir fruit to flavoring agent is 1: 3-4.
8. The method for preparing sugar-free coconut coir preserved fruit according to claim 3, wherein in the step (1), the mass concentration of the ethanol solution is 30-40%.
9. The method for preparing sugar-free coconut coir preserved fruit according to claim 3, wherein in the step (2), the mass concentration of the ethanol solution is 60-70%.
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