The application belongs to the field of fruit and
vegetable processing, and relates to a hawthorn whole fruit
processing technology combining ultrasonic-assisted
enzymatic hydrolysis and vacuum freeze-
drying. The hawthorn whole fruit is pretreated by adopting ultrasonic-assisted multi-
enzyme gradient
processing technology, the cooperation of
cellulase,
pectin lyase and
rhamnose galacturonide
lyase is used to regulate the
cell wall structure, and high-quality freeze-dried hawthorn products are prepared by combining the vacuum freeze-
drying technology, and the changes of texture characteristics,
microstructure, physical properties and
nutritional quality are analyzed. The results show that compared with fresh fruit, the total
phenol content (22.73 mg / g), total
flavonoid content (6.28 mg / g) and
vitamin C content (2209.08 mu g / g) of the freeze-dried hawthorn per
unit mass are significantly improved (P<0.05), and the nutritional ingredients such as
citric acid,
malic acid and
B vitamins are also well retained. The technology effectively improves the problems of high
hardness and insufficient crispness of traditional freeze-dried hawthorn by combining multi-
enzyme and ultrasonic, and provides a theoretical basis for high-quality
processing and functional product development of hawthorn.