NL2032379B1

NL2032379B1 - Low-sugar baked haw snack food and preparation method thereof

Info

Publication number: NL2032379B1
Application number: NL2032379A
Authority: NL
Inventors: Liu Suwen; Wang Shuyu; Lu Zhang; Chang Xuedong
Original assignee: Univ Hebei Normal Sci & Tech
Priority date: 2022-07-05
Filing date: 2022-07-05
Publication date: 2024-01-19

Abstract

The present invention discloses a low—sugar baked haw snack food and preparation method thereof, where the preparation method is as follows: washing haws, and performing pitting, color—protecting, sugar solution preparation, sugar—soaking, and baking to obtain 5 baked haws. The present invention is low in preparation cost and convenient in operation, and highlights the unique flavor and taste of baked haws. The baked haw product prepared by the present invention has a fine and soft taste, a unique flavor imparted by the baking techniques and a balanced nutrition, which expands the 10 category of haw products and meets people's requirements for food quality. A baked haw product and preparation method thereof.

Description

P1439/NLpd

LOW-SUGAR BAKED HAW SNACK FOOD AND PREPARATION METHOD THEREOF

TECHNICAL FIELD

The present invention relates to the technical field of food processing of haws, and more particularly to a baked haw product and preparation method thereof.

BACKGROUND ART

Hawthorn is one of the specialty fruit trees in China, and haw is a traditional Chinese medicine with that meets “affinal drug and diet”. A number of studies have shown that a variety of bioactive components rich in haws have various effects such as preventing hypertension, anti-aging, and anti-cancer effects.

Microwave sugar permeation technology is a novel way of sugar permeation, which can make the materials heated uniformly and quickly, and expand the internal structure, accelerate the sugar permeation, and maintain the original quality and flavor of food to the maximum. In the present invention, the microwave sugar per- meation technology and the novel baking technology are used to prepare the baked haw snack food, which can ensure the intake of nutrients by the human body and meanwhile increase the fine and soft taste and special flavor of haws imparted by the baking tech- nology. The trace elements, dietary fiber and various nutrient el- ements of haws could be released more fully under the condition of baking, which makes it easier for human body to absorb and utilize them. Meanwhile, a low-sugar formula is used to ensure the taste of haws and make the product more in line with the modern people's requirements for health. The color-protecting method is innovated, which, in the premise of effective color-protecting of haws, re- duces the used amount and time of color-protecting agents, avoids the adverse effects on haws during color-protecting, and reduces the production cost.

SUMMARY

In view of the above, the present invention provides a low-

sugar baked haw product and preparation method thereof, where the baked haws prepared by the method is fine and soft and palatable, has a unique flavor, rich nutrients, and has both foodstuff and health-care functions. (1) Material selection selecting haws with maturity of 80%-90% (the skin is likely to explode during baking when the maturity is excessively high or the fruit is excessively plump), removing fruit branches, leaves, and haws which are rotten, infected with pests and diseases, or with serious mechanical injury. (2) Pitting removing haw cores with a specialized haw core remover. (3) Color-protecting treatment putting the pre-treated haws into a composite color- protecting solution (the composition is 0.3% citric acid + 0.08%

Vc + 1.5% CaCl, + 1.2% NaCl by mass fraction) for 50-60 seconds for color-protecting. Fresh haws are very prone to browning, and pit- ting is likely to cause browning to the pulp at the wound, so it is necessary to put it into the color-protecting solution in time for color-protecting. (4) Rinsing rinsing the haws with clean water until there is no substan- tial salty taste and other off-tastes. (5) Sugar solution preparation firstly boiling the water, and then adding sugar in a propor- tion of adding 40-45 g of erythritol sugar to 100 g of water, and stirring and dissolving and boiling it, during which another 15-20 g of brown sugar can be added to improve the color and taste; then adding 0.2% of citric acid (based on the weight of water + sugar), and boiling it for 4.5-5 min, pouring it out and allowing it to cool and then it can be used for sugar-soaking. (6) Sugar-soaking treatment microwave sugar permeation: 175-180 g of haw pulp is drained and then respectively placed into the prepared sugar solution, and then placing them into a microwave oven for microwave sugar perme- ation, with a microwave power being 130-140 W, a microwave time being 20-23 min, and a mass ratio of the haw pulp to the sugar so-

lution being 1:2. (7) Oven baking evenly arranging the haw pulp soaked with sugar and drained on a grill with tinned paper, baking it for 14-15 min at 120-123°C of upper and lower fire, taking out the baking tray and turning the haw pulp, continuing to bake it for 12-13 min (where appropri- ate, since the size of haws is uneven, 1-2 min should be added for large haws) at 150-155°C of upper and lower fire, and taking out the haw pulp and allowing it to cool itself. Care should be taken all the time, otherwise the pulp is likely to swell and break the pericarp or get scorched. {8) Drying treatment putting the fruit pieces treated in (7) in a sieve for dry- ing. It is first dried at a temperature of 55-60°C for 2-2.5 h and then at a temperature of 45-50°C until the product has a suitable hardness and taste.

It can be seen from the above technical solution that com- pared with the prior art, the advantageous effects of the present invention are as follows:

The haw is very likely to decolor when exposed to water, so it is necessary to minimize the contact with water, and at the same time, browning occurs easily at the wound site of the whole haw after pitting. Therefore, in the steps (2) and (3) of the so- lution of the present invention, a color-protecting solution is prepared in advance, and haws are placed in the color-protecting solution immediately after pitting, where the color-protecting time is less than 1 min, and then they directly enter (5) sugar- soaking after (4) rinsing. In order to reduce the effect of haw decoloration on the sensory performance of the product, microwave sugar-scaking technology is used in (5) sugar-soaking, which could save time and reduce decoloration without affecting the taste.

Baking technology is used to impart good texture and flavor to the product.

In the technical solution adopted in the present invention, haws are baked, nutrients are fully released while the baked fla- vor and delicate taste are retained, and the operation mode is simple and convenient and of low cost.

DETAILED DESCRIPTION OF THE EMBODIMENTS

Embodiment 1.

A preparation method for the baked haw product has following specific steps: (1) Material selection selecting haws with maturity of 80%-90% {the skin is likely to explode during baking when the maturity is excessively high or the fruit is excessively plump), removing fruit branches, leaves, and haws which are rotten, infected with pests and diseases, or with serious mechanical injury. (2) Pitting removing haw cores with a specialized haw core remover. (3) Color-protecting treatment putting the pre-treated materials into a composite color- protecting solution (the composition is 0.3% citric acid + 0.08%

Vc + 1.5% CaCl, + 1.2% NaCl by mass fraction) for 60 seconds for color-protecting. Fresh haws are very prone to browning, and pit- ting is likely to cause browning to the pulp at the wound, so it is necessary to put it into the color-protecting solution in time for color-protecting. (4) Rinsing rinsing the haws with clean water until there is no substan- tial salty taste and other off-tastes. (5) Sugar solution preparation firstly boiling the water, and then adding sugar in a propor- tion of adding 45 g of erythritol sugar to 100 g of water, and stirring and dissolving and boiling it, during which another 15 g of brown sugar can be added to improve the color and taste; then adding 0.2% of citric acid (based on the weight of water + sugar), and boiling it for 5 min, pouring it out and allowing it to cool and then it can be used for sugar-scaking. {6) Sugar-soaking treatment microwave sugar permeation: 180 g of haw pulp is drained and then respectively placed into the prepared sugar solution, and then placing them into a microwave oven for microwave sugar perme-

ation, with a microwave power being 140 W, a microwave time being 20 min, and a mass ratio of the haw pulp to the sugar solution be- ing 1:2. (7) Oven baking 5 evenly arranging the haw pulp soaked with sugar and drained on a grill with tinned paper, baking it for 15 min at 120°C of up- per and lower fire, taking out the baking tray and turning the haw pulp, continuing to bake it for 13 min (where appropriate, since the size of haws is uneven, 1-2 min should be added for large haws) at 150°C of upper and lower fire, and taking out the haw pulp and allowing it to cool itself. Care should be taken all the time, otherwise the pulp is likely to swell and break the pericarp or get scorched. (8) Drying treatment putting the fruit pieces treated in (7) in a sieve for dry- ing. It is first dried at a temperature of 55°C for 2.5 h and then at a temperature of 50°C until the product has a suitable hardness and taste.

Embodiment 2. (1) Material selection selecting haws with maturity of 80%-90% (the skin is likely to explode during baking when the maturity is excessively high or the fruit is excessively plump), removing fruit branches, leaves, and haws which are rotten, infected with pests and diseases, or with serious mechanical injury. {2) Pitting removing haw cores with a specialized haw core remover. (3) Color-protecting treatment putting the pre-treated materials into a composite color- protecting solution (the composition is 0.3% citric acid + 0.08%

Ve + 1.5% CaCl: + 1.2% NaCl by mass fraction) for 50 seconds for color-protecting. Fresh haws are very prone to browning, and pit- ting is likely to cause browning to the pulp at the wound, so it is necessary to put it into the color-protecting solution in time for color-protecting. (4) Rinsing rinsing the haws with clean water until there is no substan- tial salty taste and other off-tastes. (5) Sugar solution preparation firstly boiling the water, and then adding sugar in a propor- tion of adding 40 g of erythritol sugar to 100 g of water, and stirring and dissolving and boiling it, during which another 20 g of brown sugar can be added to improve the color and taste; then adding 0.2% of citric acid (based on the weight of water + sugar), and boiling it for 4.5 min, pouring it out and allowing it to cool and then it can be used for sugar-socaking. (6) Sugar-soaking treatment microwave sugar permeation: 175 g of haw pulp is drained and then respectively placed into the prepared sugar solution, and then placing them into a microwave oven for microwave sugar perme- ation, with a microwave power being 130 W, a microwave time being 23 min, and a mass ratio of the haw pulp to the sugar solution be- ing 1:2. (7) Oven baking evenly arranging the haw pulp scaked with sugar and drained on a grill with tinned paper, baking it for 14 min at 123°C of up- per and lower fire, taking out the baking tray and turning the haw pulp, continuing to bake it for 12 min {where appropriate, since the size of haws is uneven, 1-2 min should be added for large haws) at 155°C of upper and lower fire, and taking out the haw pulp and allowing it to cool itself. Care should be taken all the time, otherwise the pulp is likely to swell and break the pericarp or get scorched. (8) Drying treatment putting the fruit pieces treated in (7) in a sieve for dry- ing. It is first dried at a temperature of 60°C for 2 h and then at a temperature of 45°C until the product has a suitable hardness and taste.

Embodiment 3. (1) Material selection selecting haws with maturity of 80%-90% (the skin is likely to explode during baking when the maturity is excessively high or the fruit is excessively plump), removing fruit branches, leaves, and haws which are rotten, infected with pests and diseases, or with serious mechanical injury. (2) Pitting removing haw cores with a specialized haw core remover. (3) Color-protecting treatment putting the pre-treated materials into a composite color- protecting solution (the composition is 0.3% citric acid + 0.08%

Vc + 1.5% CaCl, + 1.2% NaCl by mass fraction) for 55 seconds for color-protecting. Fresh haws are very prone to browning, and pit- ting is likely to cause browning to the pulp at the wound, so it is necessary to put it into the color-protecting solution in time for color-protecting. (4) Rinsing rinsing the haws with clean water until there is no substan- tial salty taste and other off-tastes. (5) Sugar solution preparation firstly boiling the water, and then adding sugar in a propor- tion of adding 45 g of erythritol sugar to 100 g of water, and stirring and dissolving and boiling it, during which another 15 g of brown sugar can be added to improve the color and taste; then adding 0.2% of citric acid (based on the weight of water + sugar), and boiling it for 4.8 min, pouring it out and allowing it to cool and then it can be used for sugar-soaking. (6) Sugar-soaking treatment microwave sugar permeation: 178 g of haw pulp is drained and then respectively placed into the prepared sugar solution, and then placing them into a microwave oven for microwave sugar perme- ation, with a microwave power being 135 W, a microwave time being 22 min, and a mass ratio of the haw pulp to the sugar solution be- ing 1:2. (7) Oven baking evenly arranging the haw pulp soaked with sugar and drained on a grill with tinned paper, baking it for 14.5 min at 120°C of upper and lower fire, taking out the baking tray and turning the haw pulp, continuing to bake it for 12 min (where appropriate, since the size of haws is uneven, 1-2 min should be added for large haws) at 155°C of upper and lower fire, and taking out the haw pulp and allowing it to cool itself. Care should be taken all the time, otherwise the pulp is likely to swell and break the per- icarp or get scorched. (8) Drying treatment putting the fruit pieces treated in (7) in a sieve for dry- ing. It is first dried at a temperature of 55°C for 2.5 h and then at a temperature of 45°C until the product has a suitable hardness and taste.

Embodiment 4. (1) Material selection selecting haws with maturity of 80%-90% (the skin is likely to explode during baking when the maturity is excessively high or the fruit is excessively plump), removing fruit branches, leaves, and haws which are rotten, infected with pests and diseases, or with serious mechanical injury. (2) Pitting removing haw cores with a specialized haw core remover. {3) Color-protecting treatment putting the pre-treated materials into a composite color- protecting solution (the composition is 0.3% citric acid + 0.08%

Vc + 1.5% CaCl, + 1.2% NaCl by mass fraction) for 56 seconds for color-protecting. Fresh haws are very prone to browning, and pit- ting is likely to cause browning to the pulp at the wound, so it is necessary to put it into the color-protecting solution in time for color-protecting. (4) Rinsing rinsing the haws with clean water until there is no substan- tial salty taste and other off-tastes. (5) Sugar solution preparation firstly boiling the water, and then adding sugar in a propor- tion of adding 43 g of erythritol sugar to 100 g of water, and stirring and dissolving and boiling it, during which another 17 g of brown sugar can be added to improve the color and taste; then adding 0.2% of citric acid (based on the weight of water + sugar), and boiling it for 5 min, pouring it out and allowing it to cool and then it can be used for sugar-soaking. (6) Sugar-soaking treatment microwave sugar permeation: 180 g of haw pulp is drained and then respectively placed into the prepared sugar solution, and then placing them into a microwave oven for microwave sugar perme- ation, with a microwave power being 138 W, a microwave time being 21 min, and a mass ratio of the haw pulp to the sugar solution be- ing 1:2. (7) Oven baking evenly arranging the haw pulp soaked with sugar and drained on a grill with tinned paper, baking it for 14-15 min at 120-123°C of upper and lower fire, taking out the baking tray and turning the haw pulp, continuing to bake it for 12-13 min (where appropri- ate, since the size of haws is uneven, 1-2 min should be added for large haws) at 150-155°C of upper and lower fire, and taking out the haw pulp and allowing it to cool itself. Care should be taken all the time, otherwise the pulp is likely to swell and break the pericarp or get scorched. (8) Drying treatment putting the fruit pieces treated in (7) in a sieve for dry- ing. It is first dried at a temperature of 55°C for 2.5 h and then at a temperature of 45°C until the product has a suitable hardness and taste.

In order to further prove the effect of the baked haws pre- pared according to the present invention, the following experi- ments were conducted on the baked haws prepared in Embodiments 1-4 of the present invention:

After completion of the baked haw product, a sensory evalua- tion test was conducted by a sensory evaluation panel consisting of 20 people fixed. The evaluators scored four groups of embodi- ments in terms of 4 aspects including taste (40 points), color and gloss (20 points), tissue state (20 points) and flavor (20 points) (full score being 100 points). See Table 1 for scoring criteria.

The final sensory evaluation results are summarized in the follow- ing table:

Table 1. Sensory evaluation table

Indicator | Criterion + 2 3 [4

Soft and palatable, sweet and non-greasy taste 30-40

Taste (40) Relatively soft and slightly sour taste 15-29 38 37 38 39 40

Too sweet or sour in mouth, too tough taste

Bright red, darker, even color

Color Red, slightly yellowish, slightly uneven 5-7 10

Color (10) color and ;

Uneven color, overall color too light gloss (20) Gloss

Slightly glossy 10 110 |10 [10 (10)

Non-glossy

Even and fine tissue, without substantial particle 15-20

Tissue foreign matter, soft state Even tissue, but not fine enough, relatively soft 10-14 19 18 18 18 (20) Uneven tissue, inhomogeneous texture, relatively 1-9 tough

Strong aroma with long duration, delicate fra- 15-20 grance in mouth, sweet and non-greasy

Flavor

Relatively light aroma with short duration, slightly 18 18 18 19 (20) 10-14 sour in mouth

No aroma, or having other off-flavors 1-9

Total 94 92 92 score

The samples in embodiments were subjected to texture determi- nation with the parameters set to: spherical detection probe; set- ting of parameters: test speed of 60 m/min, trigger force of 0.1

N, deformation of 50%, cycle duration of 1.500 s. Through instru- mental analysis, detection results for four indicators including hardness, elasticity, chewiness and adhesiveness of baked haws were obtained, as shown in Table 2:

Table 2. Texture properties of baked haws

Adhesiveness/

Sample Hardness/ N Elasticity/ mm Chewiness/ mJ mi

1 e189 29% e665 2340 2 6.52 3.17 6.91 2.4758 3 7.67 3.64 7.17 2.9197 4 6.41 3.44 6.95 2.9663

It can be seen from the sensory evaluation in Table 1 that the baking process has a great effect on the taste, chewiness, sweet-sour degree, and color and gloss of the baked haw product, and extending the baking time and increasing the temperature will make the taste of the product softer, sweetness increased and col- or deepened, whereas in a converse condition, the taste is harder, sourness increased and color brighter; meanwhile, microwave sugar- soaking time, microwave power, baking time and temperature have a great effect on the sweet-sour degree of finished product, but have no significant effect on the taste. The sweetness of baked haws will increase when the sugar-soaking time, microwave power and baking temperature are increased, whereas in a converse condi- tion, sourness will increase.

It can be seen from the texture properties in Table 2 that the baking time and the microwave sugar-soaking time have a cer- tain effect on the hardness, elasticity, chewiness, and adhesive- ness of the samples, and a long time and high temperature have an especially significant effect on the hardness, elasticity, chewi- ness, and adhesiveness of the samples, and the baking time and temperature have an especially significant effect on the hardness; in addition, according to the actual situation, volunteers pre- ferred baked haw products with soft and relatively sweet taste, and dark red color.

Claims

CONCLUSIONS

1. Method for preparing low-sugar snacks from baked hawthorn berries, characterized in that the preparation method is as follows: washing hawthorn berries, and carrying out de-stoning, color protection, preparation of sugar solution, soaking with sugar and baking to obtain fried hawthorn berries.

2. Preparation method according to claim 1, characterized in that the preparation method is as follows: (1) Choice of material, selecting hawthorn berries with a ripeness of 80% to 90%, removing fruit branches, leaves and hawthorn berries that are rotten, contaminated with pests and diseases, or with serious mechanical injuries; (2) pitting the removal of hawberry cores; (3) Color protection treatment placing the pre-treated hawthorn berries in a composite color protection solution for 50 to 60 seconds to protect the color; the color protection solution has a composition of 0.3% citric acid + 0.08% Vc + 1.5% CaCl2 + 1.2% NaCl per mass fraction; (4) Rinsing: rinsing the hawthorn berries with clean water until there is no substantial salty taste and other unpleasant flavors; (5) Preparation of sugar solution: first boil the water and then add sugar in a ratio of 40 to 45 g of erythritol sugar to 100 g of water, stir and dissolve and boil, adding another 15 to 20 g of brown sugar added to improve color and taste; then add citric acid of 0.2% by weight of the water and sugar and boil for 4.5 to 5 minutes, drain and let cool and then it can be used for soaking in sugar; (6) Sugar soak treatment microwave sugar permeation: 175 to 180 g of hawthorn berry pulp is drained and then placed in the prepared sugar solution and then placed in a microwave oven for microwave sugar permeation, with microwave power 130 to 140 W, microwave time 20 to 23 min, and a mass ratio of the hawberry pulp to the sugar solution of 1:2; (7) Bake in the oven, evenly arrange the sugar-soaked hawthorn berry pulp and drained on a grill lined with tin paper, bake for 14 to 15 minutes at 120 to 123°C from above and below heat, remove the baking tray and turn the hawthorn berry pulp over, continue bake for 12 to 13 minutes at 150 to 155 °C from top and bottom heat, and remove the hawthorn berry pulp and let it cool; {8) Drying treatment Place the fruit pieces treated in (7) in a sieve to dry: it is first dried at a temperature of 55 to 60 °C for 2 to 2.5 hours and then at a temperature of 45 to 50 °C until the product has a suitable hardness and taste.

3. Low sugar hawthorn berry snack prepared according to the method of any one of claims 1 to 2.