CN115812834A

CN115812834A - Calyx seu fructus physalis preserved fruit and processing method thereof

Info

Publication number: CN115812834A
Application number: CN202310001659.8A
Authority: CN
Inventors: 江玉琴; 张书光; 杨欢; 曹娟娟
Original assignee: Anhui Qianqian Food Design Research Institute; Chacha Food Co Ltd
Current assignee: Anhui Qianqian Food Design Research Institute; Chacha Food Co Ltd
Priority date: 2023-01-03
Filing date: 2023-01-03
Publication date: 2023-03-21

Abstract

The invention relates to calyx seu fructus physalis preserved fruit and a processing method thereof, belonging to the technical field of food processing. The application provides a processing method of the candied girl fruits, which can be used for preparing the candied girl fruits with good peel transparency and high sugar depth, solves the problems of sand return or sugar flow, and ensures that the sugar solution permeation of the prepared candied girl fruits is more sufficient, the shapes of the candied fruit products are more full, and the transparency and the color retention degree are higher.

Description

Calyx seu fructus physalis preserved fruit and processing method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to calyx seu fructus physalis preserved fruit and a processing method thereof.

Background

The calyx seu fructus physalis also called mushroom iris or lantern fruit, and its name is physalis alkekengi. The calyx seu fructus physalis is rich in nutrition, contains 18 amino acids, more than 20 microelements such as iron, zinc and selenium required by human body, and minerals such as potassium and magnesium, and contains 8 vitamins, wherein the contents of beta-carotene, vitamin C and vitamin E are high. And researches show that the types of fatty acids contained in the physalis alkekengi seeds are more than 20, wherein the content of unsaturated fatty acids such as linoleic acid, linolenic acid and the like accounts for more than 70 percent of the total amount of the fatty acids. In addition, the calyx seu fructus physalis can also be used as Chinese herbal medicine, and has effects of clearing away heat and toxic materials, relieving cough, promoting urination, and preventing cardiovascular diseases. The fruit of girl is mostly yellow when ripe, and the taste is sour, sweet, juicy and crisp, so the fruit of girl is popular with the public. Therefore, the physalis alkekengi is a plant resource with development value and is concerned by researchers in the fields of food, medicine and the like.

The storage life of fresh girl fruits is limited, and sugar curing is widely applied to the production of preserved fruit products as a traditional method for prolonging the preservation of fruits and vegetables, and the preserved fruit products are leisure snacks which are popular with the public besides prolonging the storage life. However, there are some problems in the development of preserved fruit: the first preserved fruit should have unique color and fragrance of various fruits and semitransparent appearance, but many products in the market have browning phenomenon, so that the transparency is poor; the second content of sulfur is high, the transparency of some preserved fruit products can be improved through sulfur treatment in the manufacturing process, but the high content of sulfur has certain influence on the health of human bodies; third, sand or sugar flow due to too little or too much invert sugar. Therefore, it is very necessary to optimize the sugaring process of preserved fruits, enrich the mouthfeel of products and develop more varieties of preserved fruit products.

For example, the Chinese patent application publication No. CN103976122A, the application date is 2014, 05 and 28, and the name is: a processing method of calyx seu fructus physalis preserved fruit is disclosed, which takes fresh calyx seu fructus physalis fruit as raw material, and comprises peeling and cleaning the raw material fruit, carrying out color protection and sugar curing treatment on the calyx seu fructus physalis fruit, and finally drying, cooling and other procedures to prepare the finished product of calyx seu fructus physalis preserved fruit. The scheme uses sodium metabisulfite solution to protect the color of calyx seu fructus physalis, so that the calyx seu fructus physalis preserved fruit can have the color of the original fruit. The sodium metabisulfite used in the method can cause damage to the liver of a human body. Although sodium metabisulfite can be used as a bleaching agent, a preservative and a bulking agent in food processing, the sodium metabisulfite is only fumigated and can not be soaked, so that preserved fruits made of the sodium metabisulfite cannot eat more.

The Chinese patent application publication number is CN107094965A, the application date is 2017, 05 and 02, and the name is: a preparation method of low-sugar preserved thick-peel prunes is disclosed, the preparation method takes the prunes with thick-peel stone fruits as raw materials, peels of the prunes are removed through ultrasonic wave assistance combined with a composite alkali liquor peeling step, and microwave treatment is adopted in a sugar permeation step to shorten sugar permeation time and reduce loss of original fruit taste and nutrition, and the sugar content of the prepared low-sugar preserved prunes is lower than 55%. The scheme removes prune pericarp by ultrasonic wave-assisted alkali liquor peeling, and performs sugar infiltration by microwave treatment, thereby reducing processing time, and reducing loss of original fruit taste and nutrition. According to the scheme, the problem of incomplete sugar permeability is solved by peeling, but the penetration force of microwaves is strong, the fruits are easy to boil and rot, the berries are not suitable for the calyx seu fructus physalis, the transparent calyx seu fructus physalis cannot be prepared, and the taste of the chunking cannot be obtained.

Disclosure of Invention

1. Problems to be solved

The application provides a processing method of the candied girl fruits, which can be used for preparing the candied girl fruits with good peel transparency and high sugar depth, solves the problems of sand return or sugar flow, and ensures that the sugar solution permeation of the prepared candied girl fruits is more sufficient, the shapes of the candied fruit products are fuller, and the transparency and the color retention degree are higher.

2. Technical scheme

In order to achieve the purpose, the technical scheme is as follows:

the processing method of the preserved girl fruits comprises the steps of freezing, puncturing, blanching, sugaring and drying, wherein the sugaring adopts a three-time gradient sugar-permeating process; ultrasonic waves are used for the first gradient sugar permeation and the second gradient sugar permeation, and micro-pressure is used for the third gradient sugar permeation.

As calyx seu fructus physalis is fragile and easy to rot under microwave high temperature, the first and second gradient sugar permeation uses ultrasonic to assist the sugar permeation of lower concentration sugar solution, the destruction strength is increased subsequently, and the third gradient sugar permeation uses micro pressure to assist the sugar permeation, thereby promoting the sugar solution permeation and being beneficial to improving the fruit transparency. Ultrasonic waves are sound waves with frequencies higher than 20000Hz that are inaudible to the human ear. The ultrasonic wave can generate 'cavitation effect', and researches show that the cavitation effect can cause the generation of solid-liquid interface turbulence, so that the water migration resistance is reduced, and the mass transfer efficiency is improved. Meanwhile, the structure of the cell membrane can be damaged by ultrasonic waves, so that the permeability of tissue cells is improved, and the sugar permeability process is accelerated. And the sugar solution permeation can be accelerated by micro pressure, and the fruit of the girl is not damaged by over-pressure like high pressure.

Preferably, the raw materials are fresh yellow calyx seu fructus physalis ripe at the age of eighty nine seasons, the calyx seu fructus physalis is easily boiled to be too high in maturity, and the pericarp is thick at too low maturity, so that sugar liquid permeation is not facilitated;

furthermore, the power of the first ultrasonic wave is 100-200W, and the time is 10-20 min; the power of the second ultrasonic wave is 200-300W, and the time is 10-20 min.

Furthermore, the pressure of the micro-pressure is 25-35 KPa, and the time is 2-5 min.

Further, in the three-time gradient sugar permeability process, the concentration of sugar liquid is respectively 30-35%, 45-50% and 60-65%, and the time is respectively 12-24 h, 12-24 h and 36-48 h.

Furthermore, citric acid is added during sugar curing, and the dosage of the citric acid is 0.6-1% of the mass of the white granulated sugar.

The citric acid can promote the white sugar to partially form invert sugar under the action of high temperature. Excessive addition of citric acid is not desirable, otherwise too high invert sugar content tends to make the product difficult to dry, sticky to the hands and unpleasant to acid, and also too high invert sugar content promotes non-enzymatic browning of the sugars and amino acids in the fruit, resulting in a darker color of the dried product.

Furthermore, the freezing temperature is-18 ℃, and the freezing time is more than or equal to 30 days.

The freezing time is long enough, the internal tissue structure of the fruit can be fully destroyed, and the subsequent sugar solution permeation is facilitated.

Further, in the puncturing step, the frozen calyx seu fructus physalis is heated to soften at 4 ℃, and then punctured uniformly by using a puncturing needle.

Further, the blanching step uses blanching liquid which contains 0.2 percent of citric acid, the blanching temperature is 90-100 ℃, and the blanching time is 2-3 min.

The skin layer of the fruit can fall off due to the overlong blanching time, and the fruit is easy to boil. The main functions of blanching are to passivate enzyme activity and inhibit enzymatic browning, and in addition, the tissue structure can be damaged to promote sugar solution permeation.

Further, a gradient heating drying method is adopted in the drying step; firstly drying for 10-12 h at 55 ℃, and then drying for 4-6 h at 60 ℃.

Adopt gradient intensification stoving, compare the one-stage type stoving that adopts in traditional sugaring technology, can make girl fruit preserved fruit cortex thicker, the starching sense is stronger, can also improve drying efficiency.

Preferably, the method also comprises a step of mixing oil after drying, wherein the sunflower seed oil is used, and the dosage of the sunflower seed oil is 0.1 percent of the weight of the dried preserved fruit.

A calyx seu fructus physalis is prepared according to the processing method of the preserved fruit of calyx seu fructus physalis.

3. Advantageous effects

Compared with the prior art, the technical scheme provided by the invention has the following beneficial effects:

(1) The invention relates to a calyx seu fructus physalis preserved fruit and a processing method thereof, which comprises the steps of freezing, puncturing, blanching, sugaring and drying, wherein the sugaring adopts a three-time gradient sugar-permeating process; ultrasonic waves are used for the first gradient sugar permeation and the second gradient sugar permeation, and micro-pressure is used for the third gradient sugar permeation. The application combines ultrasonic wave or micro-pressure means when gradient sugar infiltration, compares in traditional sugaring technology, and sugar liquid infiltration's is more abundant, and preserved fruit product form is fuller, the transparency is higher and the color and luster maintenance degree is higher. In the traditional sugar curing process, high-concentration sugar liquor is used for soaking from the beginning of sugar curing, and the sugar is difficult to diffuse into fruits due to too high external concentration and too viscous sugar liquor; in addition, the osmotic pressure difference between the inside and the outside of the tissues is large, so that the water in the fruits can be quickly diffused to the outside, and the fruit tissues are easy to shrink. The diffusion speed of the sugar liquid with dilute concentration is higher, the concentration of the sugar liquid in the gradient sugar stain is gradually increased, the internal and external permeation difference can be reduced, the cell wall cannot be rapidly and rapidly contracted and deformed, the sugar liquid can uniformly penetrate into tissues, and the fruit shape is fuller. The method combining ultrasonic wave and micro-pressure can enhance the permeation of sugar solution, thereby accelerating the sugar curing process and endowing the product with higher transparency.

(2) The preserved physalis alkekengi fruit is prepared according to the processing method of the preserved physalis alkekengi fruit, and the product is natural and healthy without adding any colloid filler and sulfur-containing color fixative, and has high transparency and strong starching feeling compared with the physalis alkekengi fruit on the market.

Detailed Description

For a further understanding of the contents of the present invention, reference will now be made in detail to the following examples.

Example 1

The calyx seu fructus physalis preserved fruit and the processing method thereof of the embodiment comprise the following steps:

(1) Removing the capsule of persistent calyx from the raw material.

The raw material of the selected calyx seu fructus physalis is fresh yellow calyx seu fructus physalis mature at eighty-nine times, the calyx seu fructus physalis is easily boiled at too high maturity, and the pericarp is thicker at too low maturity, so that sugar liquid permeation is not facilitated.

(2) And (5) freezing and storing the fresh fruits.

The freezing storage temperature is-18 ℃, the freezing storage time is preferably more than one month, and the freezing storage time is long enough for the internal tissue structure of the fruit to be fully destroyed, thereby being beneficial to the subsequent sugar solution permeation.

(3) And (4) puncturing.

The frozen fruit is required to be heated to 4 ℃ until the fruit is Microsoft, and then puncture holes on the frozen fruit uniformly by using puncture needles.

(4) And (6) blanching.

The blanching liquid contains 0.2 percent of citric acid, the blanching temperature is 90-100 ℃, the blanching time is 2-3 min, if the blanching time is longer, the peel of the fruit can be fallen off, and the fruit is easy to be boiled. The main functions of blanching are to passivate enzyme activity, inhibit enzymatic browning, destroy tissue structure and promote sugar solution permeation.

(5) And (7) sugaring.

Adding calyx seu fructus physalis into 30% sugar solution, performing ultrasonic pretreatment with ultrasonic power of 100W for 10min, and sugaring at room temperature for 12h.

And increasing the sugar solution concentration to 45%, carrying out ultrasonic treatment again, wherein the ultrasonic power is 200W, the ultrasonic time is 10min, and carrying out sugar curing for 12h at normal temperature.

And increasing the concentration of the sugar solution to 60%, putting the calyx seu fructus physalis and the sugar solution into a micro-pressure cooker under the pressure of about 30KPa for 2min, and finishing sugar soaking at room temperature for 36h.

When sugar liquor is prepared each time, white granulated sugar is melted by heating, and citric acid is added at the same time, and the dosage of the citric acid is 0.6 percent of the dosage of the white granulated sugar.

(6) And (5) drying.

Gradient temperature rising drying method: and fishing out the sugared calyx seu fructus physalis, draining off sugar liquid, drying with hot air at 55 deg.C for 10-12 h, and drying with hot air at 60 deg.C for 4-6 h.

(7) And (4) mixing oil.

Sunflower seed oil is used, and the dosage of the sunflower seed oil is 0.1 percent of the weight of the dried preserved fruit.

The candied physalis pubescens prepared by the embodiment has the advantages of plump shape, small amount of candied physalis pubescens with wrinkled skin, good transparency, good color, no sand return, no sugar flowing and good starching feeling.

Example 2

The processing technology of the calyx seu fructus physalis preserved fruit and the processing method thereof is basically the same as that of the example 1, and the difference is that the raw materials are mixed in proportion:

step (1) was the same as in example 1.

Step (2) was the same as in example 1.

Step (3) was the same as in example 1.

Step (4) is the same as example 1.

And (5) sugaring.

Adding sugar solution with concentration of 35% into calyx seu fructus physalis fruit, performing ultrasonic pretreatment with ultrasonic power of 200W for 20min, and sugaring at room temperature for 24h.

And increasing the concentration of the sugar solution to 50%, carrying out ultrasonic treatment again, wherein the ultrasonic power is 300W, the ultrasonic time is 20min, and carrying out sugar soaking for 24h at normal temperature.

And increasing the concentration of the sugar solution to 65%, putting the calyx seu fructus physalis and the sugar solution into a micro-pressure cooker under the pressure of about 30KPa for 5min, and finishing sugar soaking at room temperature for 48h.

When sugar liquor is prepared each time, white granulated sugar is melted by heating, and citric acid is added at the same time, and the dosage of the citric acid is 1 percent of the dosage of the white granulated sugar.

Step (6) was the same as in example 1.

Step (7) was the same as in example 1.

The calyx seu fructus physalis preserved fruit prepared by the embodiment has the advantages of thorough sugar liquid permeation, full preserved fruit shape, good transparency, darker color of part of preserved fruit, no sand return, no sugar flow and good pulp explosion feeling.

Example 3

step (1) was the same as in example 1.

Step (2) was the same as in example 1.

Step (3) was the same as in example 1.

Step (4) was the same as in example 1.

And (5) sugaring.

Adding sugar solution with concentration of 33% into calyx seu fructus physalis fruit, performing ultrasonic pretreatment with ultrasonic power of 150W for 15min, and sugaring at room temperature for 18h.

And increasing the sugar solution concentration to 47.5%, carrying out ultrasonic treatment again, wherein the ultrasonic power is 250W, the ultrasonic time is 15min, and carrying out sugar curing for 18h at normal temperature.

And increasing the concentration of the sugar solution to 62.5%, putting calyx seu fructus physalis and the sugar solution into a micro-pressure cooker under the pressure of about 30KPa for 2.5min, and performing sugar soaking at room temperature for 42h.

When sugar liquor is prepared each time, white granulated sugar is melted by heating, and citric acid is added at the same time, and the dosage of the citric acid is 0.8 percent of the dosage of the white granulated sugar.

Step (6) was the same as in example 1.

Step (7) was the same as in example 1.

The calyx seu fructus physalis preserved fruit prepared by the embodiment has the advantages of thorough sugar liquid permeation, full preserved fruit shape, good transparency, bright color, no sand return and sugar flowing and strong starching feeling.

Comparative example 1

The processing technology of the calyx seu fructus physalis preserved fruit and the processing method thereof in the comparative example is basically the same as that in example 3.

Step (1) was the same as in example 3.

Step (2) was the same as in example 3.

Step (3) was the same as in example 3.

Step (4) was the same as in example 3.

And (5) replacing a micro-pressure means with a microwave means, wherein the microwave parameter is microwave power 600W, and the microwave time is 5min.

Step (6) was the same as in example 1.

Step (7) was the same as in example 1.

The candied physalis pubescens prepared by the comparative example has the advantages that part of the candied physalis pubescens is peeled and is not full in shape, more browning occurs in the prepared candied physalis pubescens, the color is darker, the transparency is poor, and the starching taste is not strong.

Comparative example 2

Step (1) was the same as in example 3.

Step (2) was the same as in example 3.

Step (3) was the same as in example 3.

Step (4) was the same as in example 3.

In the step (5), the ultrasonic waves and the micro-pressure are in different orders, the micro-pressure is used in the first stage of sugaring, and the ultrasonic waves are used in the second stage and the third stage of sugaring.

Step (6) is the same as in example 1.

Step (7) was the same as in example 1.

The girl fruit prepared by the comparative example has insufficient sugar liquid penetration, more preserved fruits have shriveled skins, unsatisfied shapes, poor transparency and color and weak mouthfeel after being subjected to quick-mashing.

Comparative example 3

The processing technology of the calyx seu fructus physalis preserved fruit and the processing method thereof in the comparative example is basically the same as that in example 3, except that.

Step (1) was the same as in example 3.

Step (2) was the same as in example 3.

Step (3) was the same as in example 3.

Step (4) was the same as in example 3.

And (5) sugaring at the third stage in the step (5) only at normal temperature without using micro-pressure.

Step (6) was the same as in example 1.

Step (7) was the same as in example 1.

The girl fruit prepared by the comparative example has a common sugar solution permeation effect, most preserved fruit products have shriveled shapes, small heads, common transparency and weak mouthfeel after popping.

Comparative example 4

Step (1) was the same as in example 3.

And (3) only freezing for 48h in the step (2).

Step (3) was the same as in example 3.

Step (4) was the same as in example 3.

Step (5) was the same as in example 3.

Step (6) was the same as in example 1.

Step (7) is the same as in example 1.

The calyx seu fructus physalis prepared by the comparative example has the advantages that the fruit pretreatment is not fully damaged, the sugar solution permeation is slow, the skin of the preserved fruit is wrinkled, the shape is not full, the transparency and the color are not in the optimal state, and the popping taste is general.

Comparative example 5

Step (1) was the same as in example 3.

Step (2) was the same as in example 3.

Step (3) was the same as in example 3.

Step (4) was the same as in example 3.

In the step (5), the addition amount of the citric acid is only 0.3 percent of the dosage of the white granulated sugar.

Step (6) was the same as in example 1.

Step (7) was the same as in example 1.

The calyx seu fructus physalis preserved fruit prepared by the comparative example has the advantages of serious sand return, surface loss of luster, poor transparency and no chunking taste.

As can be seen from examples 1 to 3 and comparative examples 1 to 5, the candied fruit with calyx seu fructus physalis, which has a full shape, high transparency, a bright color and a strong chubby taste, can be prepared by using gradient sugaring, gradually destroying the tissue structure of the calyx seu fructus physalis and promoting sugar solution permeation while gradually enhancing the intensity of ultrasonic waves, and finally further promoting sugar solution permeation by using micro pressure under the condition of a sugar solution with a higher concentration. Meanwhile, the freezing storage time of the fresh fruits cannot be too short, and the addition amount of the citric acid is proper.

The above examples are merely representative of preferred embodiments of the present invention, and the description thereof is more specific and detailed, but not to be construed as limiting the scope of the present invention. It should be noted that, for those skilled in the art, various changes, modifications and substitutions can be made without departing from the spirit of the present invention, and these are all within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. A processing method of calyx seu fructus physalis preserved fruit comprises the steps of freezing, puncturing, blanching, sugaring and drying, and is characterized in that: the sugar soaking adopts a three-time gradient sugar permeating process; ultrasonic waves are used for the first gradient sugar permeation and the second gradient sugar permeation, and micro-pressure is used for the third gradient sugar permeation.

2. The processing method of candied girl fruits according to claim 1, wherein the processing method comprises the following steps: the power of the first ultrasonic wave is 100-200W, and the time is 10-20 min; the power of the second ultrasonic wave is 200-300W, and the time is 10-20 min.

3. The processing method of candied girl fruits according to claim 2, characterized in that: the micro-pressure is 25-35 KPa, and the time is 2-5 min.

4. The processing method of candied girl fruits according to claim 3, wherein the processing method comprises the following steps: in the three-time gradient sugar infiltration process, the concentration of sugar liquid is respectively 30-35%, 45-50% and 60-65%, and the time is respectively 12-24 h, 12-24 h and 36-48 h.

5. The processing method of candied calyx seu fructus physalis according to claim 4, wherein the processing method comprises: adding citric acid when sugaring, wherein the dosage of the citric acid is 0.6-1% of the mass of the white granulated sugar.

6. The processing method of physalis alkekengi preserved fruit according to any one of claims 1 to 5, wherein: the freezing temperature is-18 deg.C, and the freezing time is more than or equal to 30 days.

7. The processing method of candied calyx seu fructus physalis according to claim 6, wherein the processing method comprises: in the puncturing step, the frozen calyx seu fructus physalis is heated to be softened at 4 ℃, and then a puncturing needle is used for puncturing uniformly.

8. The processing method of candied calyx seu fructus physalis according to claim 7, wherein the processing method comprises: the blanching step uses blanching liquid which contains 0.2 percent of citric acid, the blanching temperature is 90-100 ℃, and the blanching time is 2-3 min.

9. The processing method of candied girl fruits according to claim 8, wherein the processing method comprises the following steps: a gradient heating drying method is adopted in the drying step; firstly drying for 10-12 h at 55 ℃, and then drying for 4-6 h at 60 ℃.

10. A girl fruit is characterized in that: the processing method of a candied girl fruit according to any one of claims 1-9.