Biological enzyme preparation processing method of sugar-free dried fruit products

Abstract

The invention provides a biological enzyme preparation processing method of sugar-free dried fruit products. The biological enzyme preparation processing method includes the steps: firstly, hardeningfruit raw materials by the aid of pectinesterase and / or polygalacturonase, and enabling the hardened fruit raw materials to have plasticity to reduce loss of juice in fruits and forming properties ofslices; secondly, softening soaked raw material fruits by the aid of a compound enzyme system of pectinase and cellulose enzyme; thirdly, performing low-temperature inactivation on other early-used enzyme preparations by the aid of protease and / or transglutaminase; finally, performing preservative treatment on dried fruit products by the aid of lysozyme to obtain the sugar-free dried fruit products. Pectic substances in pulp tissues are effectively decomposed, plant cell walls are broken, cell contents are sufficiently released, so that taste is more softened, high-temperature inactivation isreplaced, the cost of high-temperature inactivation is reduced, the water holding capacity of the dried fruit products is improved to some extent, and high-concentration sugar in traditional dried fruits is replaced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a biological enzyme preparation processing method for sugar-free preserved products. Background technique [0002] Traditional preserved fruit is made with sucrose and maltose as the main processing aids, and the sugar content is generally above 60%. The sugar content of traditional preserved fruit is so high that long-term consumption will cause adverse effects on human health, and it is absolutely forbidden for diabetics. Moreover, the production method of traditional preserved fruit causes the raw materials to be destroyed in the process of processing. The juice loss is relatively serious, and it is no longer suitable for the needs of modern consumption, especially the needs of the middle and high-end crowd. In addition, traditional preserved fruit products still have problems such as being hard, not smooth enough, not having a prominent flavor, and serious loss of nu...

AI Technical Summary

Problems solved by technology

The sugar content of traditional preserved fruit is so high that long-term consumption will cause adverse effects on human health, and it is absolutely forbidden for diabetics. Moreover, the production method of traditional preserved fruit causes the raw materials to be destroyed in the process of processing. The juice loss is relatively serious, and it is no longer suitable for modern consumption needs, especially the needs of middle and high-end people

In addition, traditional preserved fruit products still have problems such as hard feeling, not smooth enough, not outstanding flavor, serious loss of nutrients, etc.