CN115191525A - Preparation method of concentrated poplar branch nectar fruit solution - Google Patents
Preparation method of concentrated poplar branch nectar fruit solution Download PDFInfo
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- CN115191525A CN115191525A CN202210798947.6A CN202210798947A CN115191525A CN 115191525 A CN115191525 A CN 115191525A CN 202210798947 A CN202210798947 A CN 202210798947A CN 115191525 A CN115191525 A CN 115191525A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 114
- 241000219000 Populus Species 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 126
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 104
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 104
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 104
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 101
- 241001093152 Mangifera Species 0.000 claims abstract description 97
- 238000003756 stirring Methods 0.000 claims abstract description 57
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 42
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 22
- 239000003765 sweetening agent Substances 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 17
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 15
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 15
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001630 malic acid Substances 0.000 claims abstract description 15
- 235000011090 malic acid Nutrition 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 49
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 29
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 29
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 29
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 29
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 28
- 239000011780 sodium chloride Substances 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 22
- 241000186660 Lactobacillus Species 0.000 claims description 21
- 229940039696 lactobacillus Drugs 0.000 claims description 21
- 235000010323 ascorbic acid Nutrition 0.000 claims description 14
- 239000011668 ascorbic acid Substances 0.000 claims description 14
- 229960005070 ascorbic acid Drugs 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 13
- 244000170059 Myrciaria cauliflora Species 0.000 claims description 12
- 235000006992 Myrciaria cauliflora Nutrition 0.000 claims description 12
- 235000004879 dioscorea Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 238000003672 processing method Methods 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 235000019489 Almond oil Nutrition 0.000 claims description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 3
- 235000014443 Pyrus communis Nutrition 0.000 claims description 3
- 239000008168 almond oil Substances 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 20
- 235000011083 sodium citrates Nutrition 0.000 abstract description 13
- 238000001514 detection method Methods 0.000 abstract description 11
- 238000005057 refrigeration Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract 1
- 235000010987 pectin Nutrition 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 abstract 1
- 241000249058 Anthracothorax Species 0.000 description 7
- 210000003038 endothelium Anatomy 0.000 description 6
- 238000005360 mashing Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001524 citrus aurantium oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food, in particular to a preparation method of a concentrated poplar branch nectar fruit solution, which comprises the following steps: A. the method comprises the following steps of taking the following raw materials in parts by weight for standby, B, adding grapefruit puree, concentrated mango pulp, a sweetening agent, coconut jam, jiaji pectin PG109C, glycerol and citric acid into a stirring kettle, stirring and mixing uniformly to obtain a primary mixed material, C, adding potassium sorbate, sodium citrate, malic acid and fruit essence into the primary mixed material, continuously stirring and mixing uniformly, finally adding mango blocks, stirring and mixing uniformly at a low speed to obtain a final mixed material, D, putting the final mixed material into a jacketed kettle, heating to 80-85 ℃, keeping for 10-20 minutes to obtain a concentrated poplar nectar solution, performing food safety detection, filling and packaging after detection is qualified, E, putting the filled concentrated poplar nectar solution into a refrigeration house, and rapidly cooling to 1-5 ℃. The produced product has natural color, aromatic flavor and sweet taste, and retains the original nutrition and flavor of the raw materials to the maximum extent.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of a concentrated poplar branch nectar fruit solution.
Background
The diversification of life style increases the demand of people on fruit drinks, and the poplar branch nectar with special color is gradually favored by people. The traditional existing squeezing and selling mode has the defects of long time consumption and low output, is more and more not suitable for the catering industry pursuing efficiency, and fresh fruits have the characteristics of short fresh-keeping period and high possibility of putrefaction and are difficult to circulate in the market for a long time.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide the preparation method of the concentrated poplar branch nectar fruit solution, the produced product has natural color, aromatic flavor and sweet taste, and the original nutrition and flavor of the raw materials are retained to the maximum extent.
The purpose of the invention is realized by the following technical scheme: a preparation method of a concentrated poplar branch nectar fruit solution comprises the following steps: A. the method comprises the following raw materials in parts by weight for later use: 5-10 parts of mango blocks, 10-20 parts of grapefruit puree, 20-30 parts of concentrated mango pulp, 25-40 parts of sweetening agent, 5-10 parts of coconut jam, 5-10 parts of water, 0.2-1 part of jaboticaba PG109C, 0.08-0.2 part of potassium sorbate, 0.05-0.2 part of sodium citrate, 1-5 parts of glycerol, 0.01-0.1 part of citric acid, 0.1-0.3 part of malic acid and 0.05-0.3 part of fruit essence, B, adding the grapefruit puree, the concentrated mango pulp, the sweetening agent, the coconut jam, the jaboticaba PG109C, the glycerol and the citric acid into a stirring kettle, stirring and mixing uniformly to obtain a primary mixture, C, adding the potassium sorbate, the sodium citrate, the malic acid and the fruit essence into a filling mixture, continuously stirring and mixing uniformly, finally adding the mannitol blocks, stirring and mixing uniformly at a low speed to obtain a final mixture, D, putting the final mixture into a pot, heating and stirring while stirring to obtain a low speed stirring, keeping the temperature of the mixture at 80-85 ℃, quickly cooling and packaging to obtain a concentrated poplar branch.
Preferably, the fruit essence is banana oil, orange flower oil, pear essence, pineapple oil, almond oil or \34315fruitoil.
Preferably, the sweetener is a mixture of high fructose corn syrup and white granulated sugar in a mass ratio of 2.
Preferably, the solid content of the grapefruit puree is 65-75%, the solid content of the concentrated curdled pulp is 55-65%, and the mango blocks are rectangular blocks of 0.5cm × 0.5cm × 1 cm.
Preferably, the processing method of the grapefruit jam comprises the following steps: 1) selecting fresh and mature grapefruit fruits, 2) removing the outer skins of the grapefruit fruits, then soaking the grapefruit fruits by adopting low-concentration saline water, then cleaning the grapefruit fruits, 3) removing the inner skins of the grapefruit fruits, collecting the pulp, placing the pulp at the temperature of minus 3 ℃ for cold storage, and 4) placing the pulp and citric acid into a stirrer to be beaten into fruit paste, wherein the adding amount of the citric acid is 0.2-0.3g/kg of the pulp, and thus obtaining the grapefruit fruit paste.
Preferably, the removing of the grapefruit endothelium in the step 3) is specifically: the clean grapefruit fruits are placed in a refrigerating chamber at the temperature of-2-4 ℃ from a normal temperature environment for refrigerating for 3-4h, then the grapefruit fruits are taken out, at the moment, the inner skin and the pulp form layering due to different refrigerating shrinkage rates, the inner skin can be manually stripped, the inner skin and the pulp can be rapidly separated, and complete massive pulp can be obtained. The mode that foretell grapefruit fruit removed the endothelium in this application can prevent that the outer big ice crystal that forms of pulp cell from causing mechanical damage to pulp, guarantees the quality of pulp.
Preferably, the NaCl concentration of the low-concentration saline water is 1-1.5%, and the low-concentration saline water intruding into the pulp of the grapefruit fruits after peeling in the process of soaking can effectively prevent the color of the pulp from being changed in the process of pulping the pulp.
Preferably, the concentrated mango pulp is produced by the following preparation method: (1) placing fresh mangoes in boiling water for 3-5min, taking out, placing in a cold storage, rapidly cooling for 1-2h, taking out, peeling, removing cores to obtain mango pulp, (2) placing the Chinese yam powder in a steam box, cooking for 5-7min, taking out, adding lactobacillus powder into the cooked Chinese yam powder, fermenting, adding skim milk after fermentation is finished, cooling for 4-5h at 1-10 ℃ after mixing, (3) adding the mango pulp and the Chinese yam powder fermented in the step (2) into stirring equipment, adding citric acid and ascorbic acid, starting stirring until the mango pulp is in a fruit pulp state, and obtaining concentrated mango pulp.
The lactobacillus powder is added, so that the carbohydrate can be further decomposed, the lactic acid which is easy to digest and absorb is obtained, the absorption of various application substances and trace elements such as protein, free amino acid, polyphenol oxidase, vitamins, trace elements and the like in mango, grapefruit and Chinese yam corresponding to a human body is promoted, and the immunity of the human body can be enhanced to a certain degree.
Preferably, in the step (2), the addition amount of the lactobacillus powder is 5-15g of lactobacillus powder added to each kg of yam flour, the fermentation time is 8-12h, and the fermentation temperature is 30-40 ℃.
Preferably, the mass ratio of the mango pulp to the fermented yam flour in the step (3) is 100.
Preferably, in the step (3), the addition amount of the citric acid is 0.1-0.15g/kg of mango pulp, and the addition amount of the ascorbic acid is 0.05-0.08g/kg of mango pulp.
The invention has the beneficial effects that: after the cell walls of the mangos and the grapefruit are broken, cytoplasm of the fruits is fully fused to form a more natural and delicious product which is convenient to use, nutrient components of the broken fruits are more beneficial to absorption by a human body and are suitable for being eaten by more extensive people, and particularly, concentrated mango pulp is easier to absorb by the human body.
Detailed Description
The present invention will be further described with reference to the following examples for facilitating understanding of those skilled in the art, and the description of the embodiments is not intended to limit the present invention.
Example 1
A preparation method of a concentrated poplar branch nectar fruit solution comprises the following steps: A. the method comprises the following steps of taking the following raw materials in parts by weight for standby: adding grapefruit puree, concentrated mango pulp, sweetening agent, coconut jam, water 5 parts, grapefruit puree 10 parts, concentrated mango pulp 20 parts, sweetening agent 25 parts, coconut jam 5 parts, water 5 parts, jadestone PG109C 0.2 parts, potassium sorbate 0.08 parts, sodium citrate 0.05 parts, glycerol 1 part, citric acid 0.01 parts, malic acid 0.1 parts and fruit essence 0.05 parts into a stirring kettle, stirring and mixing uniformly to obtain a primary mixed material, adding potassium sorbate, sodium citrate, malic acid and fruit essence into the primary mixed material, continuously stirring and mixing uniformly, finally adding mango blocks, stirring uniformly at a low speed to obtain a final mixed material, adding the final mixed material into a sandwich pot, heating while stirring at a low speed, keeping the temperature for 10 minutes to obtain a concentrated poplar nectar fruit solution, immediately dissolving the concentrated poplar fruits, performing safety detection, filling the obtained product into a mannitol solution, packaging, and performing quick dissolution detection, and packaging.
The fruit essence is banana oil.
The sweetener is a mixture consisting of high fructose corn syrup and white granulated sugar in a mass ratio of 2.
The solid content of the grapefruit puree is 65%, the solid content of the concentrated curdled pulp is 55%, and the mango blocks are rectangular blocks with the size of 0.5cm multiplied by 1 cm.
The processing method of the grapefruit puree comprises the following steps: 1) selecting fresh and mature grapefruit fruits, 2) removing outer skins of the grapefruit fruits, then soaking the grapefruit fruits by adopting low-concentration saline water, then cleaning the grapefruit fruits, 3) removing inner skins of the grapefruit fruits, collecting pulp, placing the pulp at the temperature of minus 3 ℃ for refrigeration for standby, 4) placing the pulp and citric acid into a stirrer to be beaten into fruit paste, wherein the adding amount of the citric acid is 0.2g/kg of the pulp, and obtaining the grapefruit fruit paste.
The step 3) of removing the grapefruit endothelium specifically comprises the following steps: the clean grapefruit pulp is placed in a refrigerating chamber at the temperature of minus 2 ℃ for refrigerating for 3-4h from a normal temperature environment, then the grapefruit pulp is taken out, at the moment, layering is formed between the inner skin and the pulp due to different refrigerating shrinkage rates, the inner skin can be manually stripped, the inner skin and the pulp can be quickly separated, and complete massive pulp can be obtained.
The NaCl concentration of the low-concentration saline water is 1%, and the low-concentration saline water intruding into the pulp of the grapefruit during the soaking process can effectively prevent the color of the pulp from changing during the pulp mashing process.
The concentrated mango pulp is produced by the following preparation method: putting fresh mangos in boiling water for 3min, taking out, putting in a cold storage, rapidly cooling for 1h, taking out, peeling, removing cores to obtain mango pulp, (2) putting the Chinese yam powder in a steam box, cooking for 5min, taking out, adding lactobacillus powder into the cooked Chinese yam powder, fermenting, adding skim milk after fermentation, cooling for 4h at the temperature of 1 ℃ after mixing, and (3) adding the mango pulp and the Chinese yam powder fermented in the step (2) into a stirring device, adding citric acid and ascorbic acid, starting stirring until the mango pulp is obtained, thus obtaining concentrated mango pulp.
In the step (2), the addition amount of the lactobacillus powder is that 5g of the lactobacillus powder is added into each kg of the Chinese yam powder, the fermentation time is 8 hours, and the fermentation temperature is 30 ℃.
The mass ratio of the mango pulp to the fermented yam flour in the step (3) is 100.
In the step (3), the addition amount of the citric acid is 0.1g/kg of mango pulp, and the addition amount of the ascorbic acid is 0.05g/kg of mango pulp.
Example 2
A preparation method of a concentrated poplar branch nectar fruit solution comprises the following steps: A. the method comprises the following steps of taking the following raw materials in parts by weight for standby: 6 parts of mango blocks, 12 parts of grapefruit puree, 22 parts of concentrated mango pulp, 30 parts of a sweetening agent, 6 parts of coconut jam, 6 parts of water, 0.4 part of jaboticaba PG109C, 0.12 part of potassium sorbate, 0.1 part of sodium citrate, 2 parts of glycerol, 0.03 part of citric acid, 0.15 part of malic acid and 0.1 part of fruit essence B, adding the grapefruit puree, the concentrated mango pulp, the sweetening agent, the coconut jam, the jaboticaba PG109C, the glycerol and the citric acid into a stirring kettle, stirring and mixing uniformly to obtain a primary mixed material, adding the potassium sorbate, the sodium citrate, the malic acid and the fruit essence into the primary mixed material, continuously stirring and mixing uniformly, finally adding the mango blocks, stirring and mixing uniformly at a low speed to obtain a final mixed material, D, putting the final mixed material into a jacketed kettle, heating while stirring at a low speed, keeping the temperature for 12 minutes to obtain a concentrated poplar nectar, immediately carrying out food dissolution, carrying out safety detection, packaging, and filling into a concentrated poplar, carrying out safety detection, and carrying out quick filling and carrying out detection, and carrying out concentration and carrying out temperature detection, and carrying out 2 ℃ detection.
The fruit essence is neroli oil.
The sweetener is a mixture consisting of high fructose corn syrup and white granulated sugar in a mass ratio of 2.
The solid content of the grapefruit puree is 68%, the solid content of the concentrated curdled pulp is 58%, and the mango blocks are rectangular blocks of 0.5cm multiplied by 1 cm.
The processing method of the grapefruit puree comprises the following steps: 1) selecting fresh and mature grapefruit fruits, 2) removing outer skins of the grapefruit fruits, then soaking the grapefruit fruits by adopting low-concentration saline water, then cleaning the grapefruit fruits, 3) removing inner skins of the grapefruit fruits, collecting pulp, placing the pulp at the temperature of minus 3 ℃ for refrigeration for standby, 4) placing the pulp and citric acid into a stirrer to be beaten into fruit paste, wherein the adding amount of the citric acid is 0.22g/kg of the pulp, and obtaining the grapefruit fruit paste.
The step 3) of removing the grapefruit endothelium specifically comprises the following steps: the method comprises the steps of placing the cleaned grapefruit fruits in a refrigerating chamber at the temperature of-3 ℃ from a normal temperature environment for refrigerating for 3.5h, taking out the grapefruit fruits, layering the inner skin and pulp due to different refrigerating shrinkage rates, and manually peeling off the inner skin to quickly separate the inner skin from the pulp and obtain complete massive pulp.
The NaCl concentration of the low-concentration saline water is 1.2%, and the low-concentration saline water intruding into the pulp of the grapefruit during the soaking process can effectively prevent the color of the pulp from changing during the pulp mashing process.
The concentrated mango pulp is produced by the following preparation method: (1) placing fresh mangos in boiling water for 3.5min, taking out the mangos, placing the mangos in a refrigeration house, rapidly cooling the mangos for 1.2h, taking out the mangos, removing peels and kernels to obtain mango pulp, (2) placing the Chinese yam powder in a steam box, cooking the Chinese yam powder for 5.5min, taking out the Chinese yam powder, adding lactobacillus powder into the cooked Chinese yam powder, fermenting, adding skim milk after the fermentation is finished, cooling the mixture for 4.5h at the temperature of 3 ℃, adding the mango pulp and the Chinese yam powder fermented in the step (2) into stirring equipment, adding citric acid and ascorbic acid, starting stirring until the mango pulp is obtained, and obtaining concentrated mango pulp.
In the step (2), the addition amount of the lactobacillus powder is 8g of lactobacillus powder added to each kg of yam flour, the fermentation time is 9h, and the fermentation temperature is 32 ℃.
The mass ratio of the mango pulp to the fermented Chinese yam powder in the step (3) is 100.
In the step (3), the addition amount of the citric acid is 0.11g/kg of mango pulp, and the addition amount of the ascorbic acid is 0.06g/kg of mango pulp.
Example 3
A preparation method of a concentrated poplar branch nectar fruit solution comprises the following steps: A. the method comprises the following steps of taking the following raw materials in parts by weight for standby: 7 parts of mango blocks, 15 parts of grapefruit puree, 25 parts of concentrated mango pulp, 32 parts of sweetening agent, 8 parts of coconut jam, 8 parts of water, 0.6 part of jaboticaba PG109C, 0.14 part of potassium sorbate, 0.12 part of sodium citrate, 3 parts of glycerol, 0.06 part of citric acid, 0.2 part of malic acid and 0.15 part of fruit essence, B, adding the grapefruit puree, the concentrated mango pulp, the sweetening agent, the coconut jam, the jaboticaba PG109C, the glycerol and the citric acid into a stirring kettle, stirring and mixing uniformly to obtain a primary mixed material, C, adding the potassium sorbate, the sodium citrate, the malic acid and the fruit essence into the primary mixed material, continuously stirring and mixing uniformly, finally adding the mango blocks, stirring uniformly at a low speed to obtain a final mixed material, D, pouring the final mixed material into a jacketed kettle, heating at a low speed while stirring, keeping the temperature for 15 minutes to obtain a concentrated poplar nectar block, immediately dissolving the concentrated poplar, performing safety detection, filling and packaging until the concentrated poplar is qualified.
The fruit essence is pear essence.
The sweetener is a mixture consisting of high fructose corn syrup and white granulated sugar in a mass ratio of 2.
The solid content of the grapefruit puree is 70%, the solid content of the concentrated curdled pulp is 60%, and the mango blocks are rectangular blocks with the size of 0.5cm multiplied by 1 cm.
The processing method of the grapefruit jam comprises the following steps: 1) selecting fresh and mature grapefruit fruits, 2) removing the outer skins of the grapefruit fruits, then soaking the grapefruit fruits by adopting low-concentration saline water, then cleaning the grapefruit fruits, 3) removing the inner skins of the grapefruit fruits, collecting the pulp, placing the pulp at the temperature of minus 3 ℃ for cold storage, and 4) placing the pulp and citric acid into a stirrer to be beaten into fruit paste, wherein the addition amount of the citric acid is 0.25g/kg of the pulp, so that the grapefruit fruit paste is obtained.
The step 3) of removing the grapefruit endothelium specifically comprises the following steps: the method comprises the steps of placing the cleaned grapefruit fruits in a refrigerating chamber at the temperature of-3 ℃ from a normal temperature environment for refrigerating for 3.5 hours, taking out the grapefruit fruits, layering the inner skin and pulp due to different refrigerating shrinkage rates, manually stripping the inner skin, quickly separating the inner skin from the pulp, and obtaining complete massive pulp.
The NaCl concentration of the low-concentration saline is 1.3%, and the low-concentration saline intruding into the pulp of the peeled grapefruit fruit in the soaking process can effectively prevent the color of the pulp from being changed in the pulp-forming process.
The concentrated mango pulp is produced by the following preparation method: (1) placing fresh mangoes in boiling water for 4min, taking out, placing in a refrigeration house, rapidly cooling for 1.5h, taking out, peeling, removing cores to obtain mango pulp, (2) placing the Chinese yam powder in a steam box, cooking for 6min, taking out, adding lactobacillus powder into the cooked Chinese yam powder, fermenting, adding skim milk after fermentation is finished, cooling for 4.5h at the temperature of 5 ℃, mixing, (3) adding the mango pulp and the Chinese yam powder fermented in the step (2) into stirring equipment, adding citric acid and ascorbic acid, starting stirring until the mango pulp is in a pulp state, and obtaining concentrated mango pulp.
In the step (2), the addition amount of the lactobacillus powder is 10g of lactobacillus powder added to each kg of yam flour, the fermentation time is 10h, and the fermentation temperature is 35 ℃.
The mass ratio of the mango pulp to the fermented Chinese yam powder in the step (3) is 100.
In the step (3), the addition amount of the citric acid is 0.13g/kg of mango pulp, and the addition amount of the ascorbic acid is 0.06g/kg of mango pulp.
Example 4
A preparation method of a concentrated poplar branch nectar fruit solution comprises the following steps: A. the method comprises the following raw materials in parts by weight for later use: 9 parts of mango blocks, 18 parts of grapefruit puree, 28 parts of concentrated mango pulp, 35 parts of a sweetening agent, 9 parts of coconut jam, 8 parts of water, 0.8 part of jaboticaba PG109C, 0.17 part of potassium sorbate, 0.15 part of sodium citrate, 4 parts of glycerol, 0.08 part of citric acid, 0.25 part of malic acid and 0.2 part of fruit essence, B, adding the grapefruit puree, the concentrated mango pulp, the sweetening agent, the coconut jam, the jaboticaba PG109C, the glycerol and the citric acid into a stirring kettle, stirring and mixing uniformly to obtain a primary mixed material, C, adding the potassium sorbate, the sodium citrate, the malic acid and the fruit essence into the primary mixed material, continuously stirring and mixing uniformly, finally adding the mango blocks, stirring uniformly at a low speed to obtain a final mixed material, D, pouring the final mixed material into a jacketed kettle, heating at a low speed while stirring, keeping the temperature for 18 minutes to obtain a concentrated poplar nectar block, immediately dissolving the concentrated poplar, performing safety detection, filling and packaging until the poplar is qualified.
The fruit essence is almond oil.
The sweetener is a mixture consisting of high fructose corn syrup and white granulated sugar in a mass ratio of 2.
The solid content of the grapefruit puree is 72%, the solid content of the concentrated curdled pulp is 62%, and the mango blocks are rectangular blocks with the size of 0.5cm multiplied by 1 cm.
The processing method of the grapefruit puree comprises the following steps: 1) selecting fresh and mature grapefruit fruits, 2) removing the outer skins of the grapefruit fruits, then soaking the grapefruit fruits by adopting low-concentration saline water, then cleaning the grapefruit fruits, 3) removing the inner skins of the grapefruit fruits, collecting the pulp, placing the pulp at the temperature of minus 3 ℃ for cold storage, and 4) placing the pulp and citric acid into a stirrer to be beaten into fruit paste, wherein the addition amount of the citric acid is 0.27g/kg of the pulp, so that the grapefruit fruit paste is obtained.
The step 3) of removing the grapefruit endothelium specifically comprises the following steps: the method comprises the steps of placing the cleaned grapefruit fruits in a refrigerating chamber at the temperature of-3 ℃ from a normal temperature environment for refrigerating for 3.5h, taking out the grapefruit fruits, layering the inner skin and pulp due to different refrigerating shrinkage rates, and manually peeling off the inner skin to quickly separate the inner skin from the pulp and obtain complete massive pulp.
The NaCl concentration of the low-concentration saline is 1.4%, and the low-concentration saline intruding into the pulp of the peeled grapefruit fruit in the soaking process can effectively prevent the color of the pulp from being changed in the pulp-forming process.
The concentrated mango pulp is produced by the following preparation method: (1) placing fresh mangoes in boiling water for 4.5min, taking out, placing in a refrigeration house, cooling for 1.8h at a rapid speed, taking out, peeling and removing cores to obtain mango pulp, (2) placing the Chinese yam powder in a steam box, cooking for 6.5min, taking out, adding lactobacillus powder into the cooked Chinese yam powder, fermenting, adding skim milk after the fermentation is finished, cooling for 4.5h at 8 ℃, mixing, adding the mango pulp and the Chinese yam powder fermented in the step (2) into stirring equipment, adding citric acid and ascorbic acid, starting stirring until the mango pulp is in a fruit pulp state, and obtaining concentrated mango pulp.
In the step (2), 12g of lactobacillus powder is added into each kg of yam flour, the fermentation time is 11h, and the fermentation temperature is 38 ℃.
The mass ratio of the mango pulp to the fermented yam flour in the step (3) is 100.
In the step (3), the addition amount of the citric acid is 0.14g/kg of mango pulp, and the addition amount of the ascorbic acid is 0.07g/kg of mango pulp.
Example 5
A preparation method of a concentrated poplar branch nectar fruit solution comprises the following steps: A. the method comprises the following raw materials in parts by weight for later use: 10 parts of mango blocks, 20 parts of grapefruit puree, 30 parts of concentrated mango pulp, 40 parts of a sweetening agent, 10 parts of coconut jam, 10 parts of water, 0.2 part of jaboticaba PG109C, 0.2 part of potassium sorbate, 0.2 part of sodium citrate, 5 parts of glycerol, 0.1 part of citric acid, 0.3 part of malic acid and 0.3 part of fruit essence, B, adding the grapefruit puree, the concentrated mango pulp, the sweetening agent, the coconut jam, the jaboticaba PG109C, the glycerol and the citric acid into a stirring kettle, stirring and mixing uniformly to obtain a primary mixture, C, adding the potassium sorbate, the sodium citrate, the malic acid and the fruit essence into the primary mixture, continuously stirring and mixing uniformly, finally adding the mango blocks, stirring and mixing uniformly at a low speed to obtain a final mixture, D, putting the final mixture into a sandwich pot, stirring and heating at a low speed, keeping the temperature for 20 minutes to obtain a concentrated poplar mannan, immediately dissolving the concentrated poplar in a food edition, quickly detecting, packaging, and packaging until the concentrated poplar is qualified.
The fruit essence is \34315fruitoil.
The sweetener is a mixture consisting of high fructose corn syrup and white granulated sugar in a mass ratio of 2.
The solid content of the grapefruit puree is 75%, the solid content of the concentrated curdled pulp is 65%, and the mango blocks are rectangular blocks of 0.5cm multiplied by 1 cm.
The processing method of the grapefruit jam comprises the following steps: 1) selecting fresh and mature grapefruit fruits, 2) removing the outer skins of the grapefruit fruits, then soaking the grapefruit fruits by adopting low-concentration saline water, then cleaning the grapefruit fruits, 3) removing the inner skins of the grapefruit fruits, collecting the pulp, placing the pulp at the temperature of minus 3 ℃ for cold storage, and 4) placing the pulp and citric acid into a stirrer to be beaten into fruit paste, wherein the addition amount of the citric acid is 0.3g/kg of the pulp, so that the grapefruit fruit paste is obtained.
The step 3) of removing the inner skin of the grapefruit specifically comprises the following steps: the method comprises the steps of placing the cleaned grapefruit in a refrigerating chamber at the temperature of-4 ℃ from a normal temperature environment for refrigerating for 4 hours, taking out the grapefruit, forming layering between the inner skin and pulp due to different refrigerating shrinkage rates, and manually stripping the inner skin to quickly separate the inner skin from the pulp and obtain complete massive pulp.
The NaCl concentration of the low-concentration saline water is 1.5%, and the low-concentration saline water intruding into the pulp of the grapefruit during the soaking process can effectively prevent the color of the pulp from changing during the pulp mashing process.
The concentrated mango pulp is produced by the following preparation method: (1) placing fresh mangoes in boiling water for 5min, taking out and placing in a cold storage for quick cooling for 2h, taking out and removing peels and kernels to obtain mango pulp, (2) placing the Chinese yam powder in a steam box for steaming for 7min, taking out and adding lactobacillus powder into the steamed Chinese yam powder for fermentation, adding skim milk after fermentation is finished, cooling for 5h at 10 ℃ after mixing, (3) adding the mango pulp and the Chinese yam powder fermented in the step (2) into stirring equipment, adding citric acid and ascorbic acid, starting stirring until the mango pulp is in a pulp state, and obtaining concentrated mango pulp.
The addition amount of the lactobacillus powder in the step (2) is 15g of lactobacillus powder added to each kg of yam flour, the fermentation time is 12h, and the fermentation temperature is 40 ℃.
The mass ratio of the mango pulp to the fermented Chinese yam powder in the step (3) is 100.
In the step (3), the addition amount of the citric acid is 0.15g/kg of mango pulp, and the addition amount of the ascorbic acid is 0.08g/kg of mango pulp.
The above-described embodiments are preferred implementations of the present invention, and the present invention can be implemented in other ways without departing from the spirit of the present invention.
Claims (10)
1. A preparation method of a concentrated poplar branch nectar fruit solution is characterized by comprising the following steps: the method comprises the following steps: A. the method comprises the following raw materials in parts by weight for later use: 5-10 parts of mango blocks, 10-20 parts of grapefruit puree, 20-30 parts of concentrated mango pulp, 25-40 parts of sweetening agent, 5-10 parts of coconut jam, 5-10 parts of water, 0.2-1 part of jaboticaba PG109C, 0.08-0.2 part of potassium sorbate, 0.05-0.2 part of sodium citrate, 1-5 parts of glycerol, 0.01-0.1 part of citric acid, 0.1-0.3 part of malic acid and 0.05-0.3 part of fruit essence, B, adding the grapefruit puree, the concentrated mango pulp, the sweetening agent, the coconut jam, the jaboticaba PG109C, the glycerol and the citric acid into a stirring kettle, stirring and mixing uniformly to obtain a primary mixture, C, adding the potassium sorbate, the sodium citrate, the malic acid and the fruit essence into a filling mixture, continuously stirring and mixing uniformly, finally adding the mannitol blocks, stirring and mixing uniformly at a low speed to obtain a final mixture, D, putting the final mixture into a pot, heating and stirring while stirring to obtain a low speed stirring, keeping the temperature of the mixture at 80-85 ℃, quickly cooling and packaging to obtain a concentrated poplar branch.
2. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 1, which is characterized by comprising the following steps of: the fruit essence is banana oil, orange flower oil, pear essence, pineapple oil, almond oil or\34315fruitoil.
3. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 1, wherein the method comprises the following steps: the sweetener is a mixture consisting of high fructose corn syrup and white granulated sugar in a mass ratio of 2.
4. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 1, wherein the method comprises the following steps: the solid content of the grapefruit puree is 65-75%, the solid content of the concentrated curdled pulp is 55-65%, and the mango blocks are rectangular blocks of 0.5cm multiplied by 1 cm.
5. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 1, wherein the method comprises the following steps: the processing method of the grapefruit jam comprises the following steps: 1) selecting fresh and mature grapefruit fruits, 2) removing the outer skins of the grapefruit fruits, then soaking the grapefruit fruits by adopting low-concentration saline water, then cleaning the grapefruit fruits, 3) removing the inner skins of the grapefruit fruits, collecting the pulp, placing the pulp at the temperature of minus 3 ℃ for cold storage, and 4) placing the pulp and citric acid into a stirrer to be beaten into fruit paste, wherein the adding amount of the citric acid is 0.2-0.3g/kg of the pulp, and thus obtaining the grapefruit fruit paste.
6. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 5, wherein the method comprises the following steps: the step 3) of removing the inner skin of the grapefruit specifically comprises the following steps: the clean grapefruit fruits are placed in a refrigerating chamber at the temperature of-2-4 ℃ from a normal temperature environment for refrigerating for 3-4h, then the grapefruit fruits are taken out, at the moment, the inner skin and the pulp form layering due to different refrigerating shrinkage rates, the inner skin can be manually stripped, the inner skin and the pulp can be rapidly separated, and complete massive pulp can be obtained.
7. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 1, wherein the method comprises the following steps: the concentrated mango pulp is produced by the following preparation method: (1) placing fresh mangoes in boiling water for 3-5min, taking out, placing in a cold storage, rapidly cooling for 1-2h, taking out, peeling, removing cores to obtain mango pulp, (2) placing the Chinese yam powder in a steam box, cooking for 5-7min, taking out, adding lactobacillus powder into the cooked Chinese yam powder, fermenting, adding skim milk after fermentation is finished, cooling for 4-5h at 1-10 ℃ after mixing, (3) adding the mango pulp and the Chinese yam powder fermented in the step (2) into stirring equipment, adding citric acid and ascorbic acid, starting stirring until the mango pulp is in a fruit pulp state, and obtaining concentrated mango pulp.
8. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 7, wherein the method comprises the following steps: in the step (2), the addition amount of the lactobacillus powder is 5-15g of lactobacillus powder added to each kg of yam flour, the fermentation time is 8-12h, and the fermentation temperature is 30-40 ℃.
9. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 7, wherein the method comprises the following steps: the mass ratio of the mango pulp to the fermented Chinese yam powder in the step (3) is (100).
10. The method for preparing the concentrated poplar branch nectar fruit solution according to claim 7, wherein the method comprises the following steps: in the step (3), the addition amount of the citric acid is 0.1-0.15g/kg of mango pulp, and the addition amount of the ascorbic acid is 0.05-0.08g/kg of mango pulp.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734827A (en) * | 2013-12-27 | 2014-04-23 | 中南林业科技大学 | Making method for mango pomelo sago drink |
| CN104839717A (en) * | 2015-05-24 | 2015-08-19 | 黄如生 | Mango jam and preparation method thereof |
| CN110754631A (en) * | 2018-07-27 | 2020-02-07 | 东莞市宝来食品有限公司 | Poplar branch and nectarine stuffing and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734827A (en) * | 2013-12-27 | 2014-04-23 | 中南林业科技大学 | Making method for mango pomelo sago drink |
| CN104839717A (en) * | 2015-05-24 | 2015-08-19 | 黄如生 | Mango jam and preparation method thereof |
| CN110754631A (en) * | 2018-07-27 | 2020-02-07 | 东莞市宝来食品有限公司 | Poplar branch and nectarine stuffing and preparation method thereof |
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