CN115363129B - Preparation method of low-sugar preserved phyllanthus emblica - Google Patents
Preparation method of low-sugar preserved phyllanthus emblica Download PDFInfo
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- CN115363129B CN115363129B CN202211015609.7A CN202211015609A CN115363129B CN 115363129 B CN115363129 B CN 115363129B CN 202211015609 A CN202211015609 A CN 202211015609A CN 115363129 B CN115363129 B CN 115363129B
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- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 65
- 240000009120 Phyllanthus emblica Species 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 104
- 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 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 238000002791 soaking Methods 0.000 claims abstract description 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 27
- 239000006188 syrup Substances 0.000 claims abstract description 20
- 235000020357 syrup Nutrition 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000003292 glue Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 239000000230 xanthan gum Substances 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 7
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 34
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 30
- 238000005192 partition Methods 0.000 claims description 23
- 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 18
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 17
- 229910052757 nitrogen Inorganic materials 0.000 claims description 15
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 239000001110 calcium chloride Substances 0.000 claims description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 229960004799 tryptophan Drugs 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 7
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 238000005273 aeration Methods 0.000 description 9
- 238000011049 filling Methods 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000009210 therapy by ultrasound Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 244000119298 Emblica officinalis Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- WBQJTPDOGLYTBE-VIFPVBQESA-N 1-nitroso-L-tryptophan Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CN(N=O)C2=C1 WBQJTPDOGLYTBE-VIFPVBQESA-N 0.000 description 1
- 206010003399 Arthropod bite Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 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
- A23G3/48—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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The invention discloses a preparation method of low-sugar preserved phyllanthus emblica, which comprises the following steps: s1, selecting and cleaning raw materials; s2, peeling; s3, color protection and hardening; s4, debitterizing: naCl and NaHCO 3 Soaking in solution and soaking in citric acid solution; s5, rinsing; s6, preparing sugar solution and infiltrating sugar: preparing syrup, wherein the syrup comprises the following components in parts by weight: 26% -46% of white granulated sugar, 13% -33% of xylitol, 0.18% -0.98% of xanthan gum and the balance of water, putting the rinsed phyllanthus emblica fruits into syrup, and carrying out ultrasonic sugar permeation for 80-120 min; s7, washing off superfluous sugar solution and glue solution on the surface, draining and drying. The preserved fruit prepared by the method is suitable for sweet and sour, slightly brings the unique bitter and sweet feel of the original fruit, has long aftertaste, and can well improve the mass acceptance of the phyllanthus emblica fruit.
Description
Technical Field
The invention relates to the technical field of phyllanthus emblica processing, in particular to a preparation method of low-sugar phyllanthus emblica preserved fruits.
Background
The phyllanthus emblica fruit is also called as the phyllanthus emblica fruit and the phyllanthus emblica fruit, and is also called as the "phyllanthus emblica". The phyllanthus emblica fruits are drought-resistant and barren-resistant, have strong adaptability, can normally grow on sandy loam, shallow and barren hills or mountaintops of soil layers, are mainly distributed in regions of south and subtropical areas such as Yunnan, guangxi, fujian, guangdong, sichuan, guizhou, hainan and the like in China, and have very abundant phyllanthus emblica fruit resources.
The phyllanthus emblica fruits are all treasured on the whole body, and the fruits can be eaten raw, soaked or squeezed to obtain juice, and have the effects of clearing heat and detoxicating, reducing blood pressure, benefiting lung and relieving cough, promoting fluid production and harmonizing stomach and the like. The seeds, roots, stems, leaves and flowers can also be used as medicines, such as bark for treating diarrhea, flower for relieving fever, and leaf for treating edema, skin eczema, snake bite, centipede bite, etc.; the seed can be used for extracting oil, promoting hair growth, and treating asthma, bronchitis and diabetes.
Although the phyllanthus emblica has a plurality of effects, the wild phyllanthus emblica is bitter and sour when being eaten, and the taste is difficult to be accepted by the masses after the wild phyllanthus emblica is sweet and cool, so that how to improve the mass acceptance of the phyllanthus emblica and keep a healthy eating way becomes a key point of research.
Disclosure of Invention
The invention discloses a preparation method of low-sugar preserved phyllanthus emblica, which can ensure that the prepared preserved phyllanthus emblica is proper in sour and sweet, slightly brings the unique bitter and sweet feel of original phyllanthus emblica, is long in aftertaste and can well improve the mass acceptance of phyllanthus emblica.
In order to achieve the above purpose, the technical scheme of the invention is as follows:
a preparation method of low-sugar phyllanthus emblica preserved fruit comprises the following steps:
s1, selecting and cleaning raw materials: selecting rotten and pest-free phyllanthus emblica fruits, cleaning with light salt water, and then cleaning with flowing water;
s2, peeling: scalding the cleaned fresh fruits in boiling water for 90-120 s, and peeling;
s3, color protection and hardening: soaking the pretreated fruits in a color-protecting hardening liquid, wherein the color-protecting hardening liquid contains the following components in parts by weight: 1.8 to 3 percent of salt, 0.1 to 0.5 percent of vitamin C, 0.2 to 0.5 percent of calcium chloride, 0.01 to 0.03 percent of L-tryptophan and the balance of water;
s4, debitterizing, namely taking out the hardened fruits to prepare a debitterizing solution, wherein the debitterizing solution contains the following components in parts by weight: naCl 4-5%, naHCO 3 Boiling 0.5-1% and the balance of water, adding the water into the fruit to boil for 80-120 s, stopping heating, and continuously soaking for 20-40 min to remove the bitter of the fruit; adding into 0.1 after soakingSoaking in 0.3% citric acid solution for 30-60 min;
s5, rinsing: taking out and rinsing the soaked fruits in the step S4;
s6, preparing sugar solution and infiltrating sugar: preparing syrup, wherein the syrup comprises the following components in parts by weight: 26-46% of white granulated sugar, 13-33% of xylitol, 0.18-0.98% of xanthan gum and the balance of water, putting the rinsed phyllanthus emblica fruits into syrup, and carrying out ultrasonic sugar permeation for 80-120 min;
s7, washing off superfluous sugar solution and glue solution on the surface, draining and drying.
Further, in step S4, the citric acid solution added to 0.1-0.3% is soaked in the aeration tank, specifically including:
the inflatable tank comprises a tank body, a stirrer, a partition net and an inflatable nozzle, wherein a feeding pipe is arranged at the top of the tank body, a discharging pipe is arranged at the bottom of the tank body, a liquid inlet pipe and an air inlet pipe are arranged on one side of the tank body, the partition net is arranged in the tank body in a circumferential direction, the inflatable nozzle is arranged between the partition net and the tank body, the inflatable nozzle is connected with the air inlet pipe, and the stirrer stretches into a space in the partition net;
adding phyllanthus emblica fruits into the space in the partition net through a feeding pipe, adding citric acid solution into the tank through a liquid inlet pipe, starting a stirrer for stirring, introducing nitrogen into an air inlet pipe after 2-5 min, spraying the nitrogen by an air charging nozzle, then partitioning the mixture into the space in the partition net through the partition net, charging for 2-5 min, and continuing soaking after charging is completed. Further, the direction of the air inflation nozzle is staggered. Further, the air inflation nozzle is positioned on the outer side below the middle part of the dividing net. Still further, the stirrer comprises more than two stirring paddles which are arranged in a staggered and crossed manner.
Further, in step S4, after the fruit is boiled with the debitterizing solution, the soaking process is as follows: soaking for 8-15 min, and then soaking for 12-25 min by ultrasonic waves.
Further, the color-protecting hardening liquid contains the following components in parts by weight: 2% of salt, 0.3% of vitamin C, 0.3% of calcium chloride, 0.02% of L-tryptophan and the balance of water.
In step S7, the drying temperature is 60-65 ℃ and the drying time is 3-4 hours.
The preparation method of the low-sugar phyllanthus emblica preserved fruit has the following advantages:
(1) According to the invention, the phyllanthus emblica is firstly peeled, so that the astringency of the peel can be removed, and meanwhile, the subsequent processing components can permeate into the pulp, so that the taste of the phyllanthus emblica preserved fruit is improved.
(2) According to the invention, the salt, the vitamin C and the L-tryptophan are added to improve the stability of the pigment, and the salt and the calcium chloride are used as main functional components to harden the fruit, so that the fruit at the later stage is light yellow, slightly transparent and green, has a certain chewing strength, and can well improve the color and taste of the preserved fruit.
(3) According to the invention, sodium chloride and sodium bicarbonate are used as debitterizing liquid for soaking, the bitter taste in the fruits is removed by improving osmotic pressure, and citric acid is added, so that the taste of the preserved fruits can be further improved, the slightly sour taste is increased, carbon dioxide can be generated in the pulp by the sodium bicarbonate, the porosity of the pulp is improved, salt can be well discharged, and sugar is well permeated into the pulp, so that the taste of the preserved fruits is further improved.
(4) According to the invention, nitrogen is further filled when the citric acid is added, so that the citric acid can be accelerated to permeate into the pulp, and meanwhile, the carbon dioxide in the pulp is replaced by the nitrogen, so that the bright color of the fruit is better kept, meanwhile, the porosity of the pulp is further improved, the pore distribution is more uniform, and the absorption capacity of sugar is improved.
(5) Compared with the traditional process, the sugar solution component has relatively low addition amount of the white granulated sugar, namely the total sugar content and the heat of the corresponding preserved fruit are relatively low, and the consumption trend of low sucrose and low heat is met. Meanwhile, xylitol is adopted to impregnate the preserved fruit, and ultrasonic treatment is combined, so that the penetration effect of xylitol is improved, the sweetness of the preserved fruit is improved, and the taste of the preserved fruit is further improved.
Drawings
Fig. 1 is a schematic structural view of the gas-filled tank.
In the figure, a tank body 1, a partition net 2, a discharge pipe 3, an air inflation nozzle 4, an air inlet pipe 5, a liquid inlet pipe 6, a stirrer 7 and a feeding pipe 8.
Detailed Description
The present invention is further illustrated below with reference to specific examples, but the scope of the present invention is not limited to the following examples.
Example 1
A preparation method of low-sugar phyllanthus emblica preserved fruit comprises the following steps: s1, selecting and cleaning raw materials: selecting rotten and pest-free phyllanthus emblica fruits, cleaning with 0.2wt% of light salt water, and then cleaning with running water; s2, peeling: scalding the cleaned fresh fruit in boiling water for 100s, and peeling; s3, color protection and hardening: soaking the pretreated fruits in a color-protecting hardening liquid, wherein the color-protecting hardening liquid contains the following components in parts by weight: 2% of salt, 0.3% of vitamin C, 0.3% of calcium chloride, 0.02% of L-tryptophan and the balance of water; s4, debitterizing, namely taking out the hardened fruits to prepare a debitterizing solution, wherein the debitterizing solution contains the following components in parts by weight: naCl 4%, naHCO 3 Boiling 0.8% of water and the balance of water, adding the boiled debitterized liquid into fruits, boiling for 90s, stopping heating, continuously soaking for 8min, and performing ultrasonic treatment for 15min to debitterize the fruits; adding the mixture into a 0.2% citric acid solution after soaking, and continuously soaking for 40min; s5, rinsing: taking out and rinsing the soaked fruits in the step S4; s6, preparing sugar solution and infiltrating sugar: preparing syrup, wherein the syrup comprises the following components in parts by weight: 30% of white granulated sugar, 18% of xylitol, 0.56% of xanthan gum and the balance of water, putting the rinsed phyllanthus emblica fruits into syrup, and carrying out ultrasonic sugar permeation for 100min; s7, washing off superfluous sugar solution and glue solution on the surface, draining, drying in an air-blast drying oven at 65 ℃ for 3 hours, turning fruits on time and replacing the position of a drying plate in the drying process, and drying to obtain a finished product.
The following embodiments 2 to 4 use an aeration tank, the structure of which is shown in fig. 1, the aeration tank includes a tank body 1, a stirrer 7, a dividing net 2 and an aeration nozzle 4, a feeding pipe 8 is provided at the top of the tank body 1 for introducing the phyllanthus emblica fruit into the space in the dividing net 2, a discharging pipe 3 is provided at the bottom of the tank body 1 for discharging the treated phyllanthus emblica fruit and the citric acid solution, a liquid inlet pipe 6 and an air inlet pipe 5 are provided at one side of the tank body 1, the liquid inlet pipe 6 is used for adding the citric acid solution, the air inlet pipe 5 is used for introducing nitrogen, the dividing net 2 is provided in the tank body 1 in a circumferential direction, the dividing net 2 is preferably concentric with the tank body 1, the bottom is fixed on the inner wall of the tank body 1, a stainless steel net or a fiber net having a certain toughness is used, the aeration nozzle 4 is provided between the dividing net 2 and the tank body, the aeration nozzle 4 is connected with the air inlet pipe, that is the gas injected by the aeration nozzle 4 is firstly divided by the dividing net 2, and then injected into the space in the dividing net 2, and the stirrer 7 is extended into the space in the dividing net 2. The motor of the stirrer 7 can be arranged on the top cover of the tank body 1, and the output shaft is downwards connected with the stirring shaft of the stirrer 7. The direction of the air-filling spray heads 4 is staggered, namely, the air-filling spray heads are arranged in an anti-symmetrical way relative to the diameter of the circular cross section where the air-filling spray heads are positioned so as to form rotational flow, and the air-filling spray heads 4 are positioned at the outer side below the middle part of the dividing net 2 so as to impact fruits from bottom to top and prevent the fruits from sinking. Furthermore, the stirrer comprises more than two stirring paddles which are staggered in layers and are crossed, and the structure ensures that each layer can have certain phyllanthus emblica fruit distribution and ensures that the phyllanthus emblica fruits are inflated uniformly.
Example 2
A preparation method of low-sugar phyllanthus emblica preserved fruit comprises the following steps: s1, selecting and cleaning raw materials: selecting rotten and pest-free phyllanthus emblica fruits, cleaning with 0.2wt% of light salt water, and then cleaning with running water; s2, peeling: scalding the cleaned fresh fruit in boiling water for 100s, and peeling; s3, color protection and hardening: soaking the pretreated fruits in a color-protecting hardening liquid, wherein the color-protecting hardening liquid contains the following components in parts by weight: 2% of salt, 0.3% of vitamin C, 0.3% of calcium chloride, 0.02% of L-tryptophan and the balance of water; s4, debitterizing, namely taking out the hardened fruits to prepare a debitterizing solution, wherein the debitterizing solution contains the following components in parts by weight: naCl 4%, naHCO 3 Boiling 0.8% of water and the balance of water, adding the boiled debitterized liquid into fruits, boiling for 90s, stopping heating, continuously soaking for 8min, and performing ultrasonic treatment for 15min to debitterize the fruits; the debitterized phyllanthus emblica fruits are added into an aeration tank for treatment, the fruits are added into the space in the dividing net 2 through a feeding pipe 8, and 0.2 percent of the fruits are addedAdding citric acid solution into the tank 1 through the liquid inlet pipe 6, starting stirring by the stirrer 7, introducing nitrogen into the air inlet pipe 5 after 5min, spraying the nitrogen by the air charging nozzle 4, then dividing the nitrogen into the space in the dividing net 2 through the dividing net 2, charging for 3min, continuing soaking after charging, and discharging from the discharge pipe 3 after the whole charging soaking process is completed for 40min, and separating fruits and liquid; s5, rinsing: taking out and rinsing the soaked fruits in the step S4; s6, preparing sugar solution and infiltrating sugar: preparing syrup, wherein the syrup comprises the following components in parts by weight: 30% of white granulated sugar, 18% of xylitol, 0.56% of xanthan gum and the balance of water, putting the rinsed phyllanthus emblica fruits into syrup, and carrying out ultrasonic sugar permeation for 100min; s7, washing off superfluous sugar solution and glue solution on the surface, draining, drying in an air-blast drying oven at 65 ℃ for 3 hours, turning fruits on time and replacing the position of a drying plate in the drying process, and drying to obtain a finished product.
Example 3
A preparation method of low-sugar phyllanthus emblica preserved fruit comprises the following steps: s1, selecting and cleaning raw materials: selecting rotten and pest-free phyllanthus emblica fruits, cleaning with 0.3wt% of light salt water, and then cleaning with running water; s2, peeling: scalding the cleaned fresh fruit in boiling water for 120s, and peeling; s3, color protection and hardening: soaking the pretreated fruits in a color-protecting hardening liquid, wherein the color-protecting hardening liquid contains the following components in parts by weight: 3% of salt, 0.5% of vitamin C, 0.2% of calcium chloride, 0.01% of L-tryptophan and the balance of water; s4, debitterizing, namely taking out the hardened fruits to prepare a debitterizing solution, wherein the debitterizing solution contains the following components in parts by weight: naCl 5%, naHCO 3 Boiling 0.5% of water and the balance of water, adding the boiled debitterized liquid into fruits, boiling for 80s, stopping heating, continuously soaking for 15min, and performing ultrasonic treatment for soaking for 12min to debitterize the fruits; the debitterized phyllanthus emblica fruits are added into an air-filling tank for treatment, the fruits are added into the space in the partition net 2 through a feeding pipe 8, a 0.3% citric acid solution is added into the tank body 1 through a liquid inlet pipe 6, a stirrer 7 is started for stirring, after 5min, nitrogen is introduced into an air inlet pipe 5, an air-filling nozzle 4 sprays the nitrogen, then the nitrogen is divided into the space in the partition net 2 through the partition net 2, air-filling is carried out for 3min, soaking is continued after the air-filling is completed,the whole aeration soaking process is carried out for 50min, and the soaked fruits and liquid are discharged from the discharge pipe 3 after the soaking is finished; s5, rinsing: taking out and rinsing the soaked fruits in the step S4; s6, preparing sugar solution and infiltrating sugar: preparing syrup, wherein the syrup comprises the following components in parts by weight: 26% of white granulated sugar, 30% of xylitol, 0.8% of xanthan gum and the balance of water, putting the rinsed phyllanthus emblica fruits into syrup, and carrying out ultrasonic sugar permeation for 120min; s7, washing off superfluous sugar solution and glue solution on the surface, draining, drying in an air-blast drying oven at 65 ℃ for 3 hours, turning fruits on time and replacing the position of a drying plate in the drying process, and drying to obtain a finished product.
Example 4
A preparation method of low-sugar phyllanthus emblica preserved fruit comprises the following steps: s1, selecting and cleaning raw materials: selecting rotten and pest-free phyllanthus emblica fruits, cleaning with 0.1wt% of light salt water, and then cleaning with running water; s2, peeling: scalding the cleaned fresh fruit in boiling water for 100s, and peeling; s3, color protection and hardening: soaking the pretreated fruits in a color-protecting hardening liquid, wherein the color-protecting hardening liquid contains the following components in parts by weight: 2.5% of salt, 0.1% of vitamin C, 0.5% of calcium chloride, 0.03% of L-tryptophan and the balance of water; s4, debitterizing, namely taking out the hardened fruits to prepare a debitterizing solution, wherein the debitterizing solution contains the following components in parts by weight: naCl 4.5%, naHCO 3 Boiling 0.5% of water and the balance of water, adding the boiled debitterized liquid into fruits, boiling for 90s, stopping heating, continuously soaking for 8min, and performing ultrasonic treatment for 15min to debitterize the fruits; the debitterized phyllanthus emblica fruits are added into an air-filled tank for treatment, the fruits are added into the space in the partition net 2 through a feeding pipe 8, a 0.1% citric acid solution is added into the tank body 1 through a liquid inlet pipe 6, a stirrer 7 is started for stirring, after 5min, nitrogen is introduced into an air inlet pipe 5, nitrogen is sprayed out through an air-filled spray head 4, then the fruits are partitioned into the space in the partition net 2 through the partition net 2, air-filled for 5min, soaking is continued after the air-filled is completed, the whole air-filled soaking process is completed for 50min, and after the soaking is completed, the fruits and liquid are discharged from a discharge pipe 3 and separated; s5, rinsing: taking out and rinsing the soaked fruits in the step S4; s6, preparing sugar solution and infiltrating sugar: preparing syrup containing the following components in percentage by weightThe components are as follows: 36% of white granulated sugar, 13% of xylitol, 0.45% of xanthan gum and the balance of water, putting the rinsed phyllanthus emblica fruits into syrup, and carrying out ultrasonic sugar permeation for 90min; s7, washing off superfluous sugar solution and glue solution on the surface, draining, drying in an air-blast drying oven at 60 ℃ for 3.5 hours, turning fruits on time and replacing the position of a drying plate in the drying process, and drying to obtain a finished product.
Comparative example 1
Comparative example 1 was substantially the same as example 1, except that no l-tryptophan was added during color hardening.
Comparative example 2
Comparative example 2 is essentially the same as example 1, without soaking with citric acid solution when debittering.
Test example 1
Total sugar determination: referring to the method in GB/T10782-2021, 3 replicates were run per sample and the total sugar results averaged.
TABLE 1 Total sugar content
Test example two
Sensory evaluation was performed on the preserved fruits of the emblic fruits of examples 1 to 4 and comparative examples 1 to 2, 10 food professionals were selected to constitute a sensory evaluation panel, the scores were made from the color, taste, smell and organization form according to the sensory evaluation criteria table of the preserved fruits of the emblic fruits of table 2, the scores of the 10 scores were averaged, and the evaluation results are shown in table 3:
TABLE 2 sensory evaluation criteria for preserved Emblica officinalis
TABLE 3 sensory evaluation results Table
| Color | Taste and flavor | Smell of | Tissue morphology | Total/min | |
| Example 1 | 21 | 20 | 24 | 21 | 86 |
| Example 2 | 23 | 23 | 24 | 23 | 93 |
| Example 3 | 22 | 23 | 24 | 23 | 92 |
| Example 4 | 23 | 21 | 24 | 23 | 91 |
| Comparative example 1 | 20 | 20 | 23 | 21 | 84 |
| Comparative example 2 | 18 | 18 | 23 | 19 | 78 |
The results show that the scores of the preserved phyllanthus emblica are above 85 minutes, and the preserved phyllanthus emblica has higher sensory quality.
Claims (7)
1. The preparation method of the low-sugar phyllanthus emblica preserved fruit is characterized by comprising the following steps of:
s1, selecting and cleaning raw materials: selecting rotten and pest-free phyllanthus emblica fruits, cleaning with light salt water, and then cleaning with flowing water;
s2, peeling: scalding the cleaned fresh fruits in boiling water for 90-120 s, and peeling;
s3, color protection and hardening: soaking the pretreated fruits in a color-protecting hardening liquid, wherein the color-protecting hardening liquid contains the following components in parts by weight: 1.8-3% of salt, 0.1-0.5% of vitamin C, 0.2-0.5% of calcium chloride, 0.01-0.03% of L-tryptophan and the balance of water;
s4, debitterizing: will beTaking out the hardened fruits, and preparing a debittering solution, wherein the debittering solution contains the following components in parts by weight: naCl 4-5%, naHCO 3 Boiling 0.5-1% of water and the balance of water, adding the boiled debitterized liquid into fruits, boiling for 80-120 s, stopping heating, and continuously soaking for 20-40 min to debitterize the fruits; after the soaking is finished, adding the mixture into a 0.1-0.3% citric acid solution, and continuously soaking for 30-60 min;
s5, rinsing: taking out and rinsing the soaked fruits in the step S4;
s6, preparing sugar solution and infiltrating sugar: preparing syrup, wherein the syrup comprises the following components in parts by weight: 26% -46% of white granulated sugar, 13% -33% of xylitol, 0.18% -0.98% of xanthan gum and the balance of water, putting the rinsed phyllanthus emblica fruits into syrup, and carrying out ultrasonic sugar permeation for 80-120 min;
s7, washing off superfluous sugar solution and glue solution on the surface, draining and drying;
in the step S4, the citric acid solution added to 0.1-0.3% is soaked in an air inflation tank, and the method specifically comprises the following steps:
the inflatable tank comprises a tank body, a stirrer, a partition net and an inflatable nozzle, wherein a feeding pipe is arranged at the top of the tank body, a discharging pipe is arranged at the bottom of the tank body, a liquid inlet pipe and an air inlet pipe are arranged on one side of the tank body, the partition net is arranged in the tank body in a circumferential direction, the inflatable nozzle is arranged between the partition net and the tank body, the inflatable nozzle is connected with the air inlet pipe, and the stirrer stretches into a space in the partition net;
the phyllanthus emblica fruits are added into the space in the partition net through a feeding pipe, the citric acid solution is added into the tank body through a liquid inlet pipe, the stirrer is started to stir, after 2-5 min, nitrogen is introduced into the air inlet pipe, the nitrogen is sprayed out through the air charging nozzle, then the phyllanthus emblica fruits are partitioned into the space in the partition net through the partition net, the space in the partition net is inflated for 2-5 min, and the phyllanthus emblica fruits continue to be soaked after inflation is completed.
2. The method for preparing low-sugar preserved phyllanthus emblica according to claim 1, which is characterized in that:
the direction of the air inflation spray heads is staggered.
3. The method for preparing low-sugar preserved phyllanthus emblica according to claim 1 or 2, characterized in that:
the air inflation nozzle is positioned on the outer side below the middle part of the partition net.
4. The method for preparing low-sugar preserved phyllanthus emblica according to claim 1, which is characterized in that:
the stirrer comprises more than two stirring paddles which are arranged in a staggered and crossed mode.
5. The method for preparing low-sugar preserved phyllanthus emblica according to claim 1, which is characterized in that:
in the step S4, after the fruits are boiled with the debitterizing liquid, the soaking process is as follows: soaking for 8-15 min, and then soaking for 12-25 min by ultrasonic waves.
6. The method for preparing low-sugar preserved phyllanthus emblica according to claim 1, which is characterized in that:
the color-protecting hardening liquid comprises the following components in parts by weight: 2% of salt, 0.3% of vitamin C, 0.3% of calcium chloride, 0.02% of L-tryptophan and the balance of water.
7. The method for preparing low-sugar preserved phyllanthus emblica according to claim 1, which is characterized in that:
in the step S7, the drying temperature is 60-65 ℃ and the drying time is 3-4 hours.
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