Ginger juice and brown sugar preserved fruit and preparation method thereof

Abstract

The invention provides ginger juice and brown sugar preserved fruits and a preparation method thereof. The ginger juice and brown sugar preserved fruits comprise green plums, brown sugar, edible salt, edible organic acid, a sweetening agent, neohesperidin dihydrochalcone and a ginger extract. The ginger extract is added into the ginger juice brown sugar preserved fruit, and the ginger has high nutritional value, can weaken the effect of pepsin and enhance the effect of lipolytic enzyme, and can severely destroy amylase in pancreatin, so that the digestion effect of the pancreatin on starch is remarkably reduced. Beta-amylase in amylase can also be inhibited, starch saccharification is hindered, the edible taste is good, the color, aroma and taste are good, and nutrition and health are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, relates to candied fruit, and in particular to ginger juice and brown sugar candied fruit and a preparation method thereof. Background Art

[0002] The traditional candied fruit production process is: raw material selection → fresh fruit processing and pretreatment (including peeling, core removal, cutting and sulfur fumigation, etc.) → sugar solution cooking (one-time cooking or multiple cooking) → sugar solution soaking → drying (sun drying or oven drying) → finished product. Most candied fruit products produced by traditional technology are "high sugar" products, with a sugar content of 50-60%. In addition, sulfur compounds such as sodium pyrosulfite and sodium bisulfite are often used for bleaching and color protection during the processing process, and sulfur dioxide in the products often exceeds the standard.

[0003] Green plums are rich in citric acid, tannic acid, tartaric acid, malic acid, tannic acid, folinic acid, green acid and other ingredients. Mature plums contain 1.69% protein, 2.84% fat, 8.51% carbohydrates, and a variety of vitamins. They have extremely high medicinal value, nutritional value and health care functions. Dry and wet plums are made from high-quality green plums that are soaked in salt and sun-dried after maturity. They are the preferred raw materials for making various candied fruits. They retain many of the original green plums that are beneficial to the human body and are rich in more than ten beneficial elements such as fruit acid and vitamin C. Japan, as the largest importer of green plum agricultural products, has already used green plum candied fruits as health foods, but many products are only suitable for use as side dishes due to their high salt and acid characteristics.

[0004] At the same time, with the prosperity of the snack food consumption market in recent years, more consumers have focused on health and nutrition, and have also put forward higher requirements for traditional green plum candied products. However, at this stage, traditional processing technology and product formulas can no longer meet the needs of long-term market development.

[0005] CN201610205356.8 discloses a method for producing ginger stomach-warming candied sausage, which only uses ginger and sugar for candied sausage. Not only is the material single, but the pickling process effect is poor and the production cycle is long.

[0006] CN110915971A discloses a low-sugar grapefruit peel candied fruit and a preparation method thereof, wherein the grapefruit peel after debittering treatment is mixed with sucrose lipid, citric acid, and β-cyclodextrin, and then added to a sugar solution for boiling to obtain the low-sugar grapefruit peel candied fruit, and natural products composed of tea polyphenols and nisin are added during the preparation process, which has excellent antibacterial effects and successfully solves the problems of excessive microorganisms and abuse of food additives in low-sugar grapefruit peel candied fruit. This patent mainly solves the problem of excessive microorganisms in candied fruit and abuse of food additives when producing low-sugar candied fruit. Summary of the invention

[0007] In order to solve the above problems, the present invention provides a ginger juice and brown sugar candied fruit and a preparation method thereof. The ginger juice and brown sugar candied fruit of the present invention has good taste, good color, aroma and taste, is nutritious and healthy, and has a high moisture content.

[0008] In order to achieve the above object, the present invention adopts the following technical solutions:

[0009] The invention provides a ginger juice and brown sugar candied fruit. The raw materials of the ginger juice and brown sugar candied fruit include, by weight, 80000-120000 parts of green plums, 40000-60000 parts of brown sugar, 4000-6000 parts of edible salt, 1200-1800 parts of edible organic acid, 240-360 parts of sweetener, 40-60 parts of neohesperidin dihydrochalcone and 40-60 parts of ginger extract.

[0010] As a preferred embodiment of the present invention, the edible organic acid includes one or a combination of citric acid, lactic acid, acetic acid, malic acid, tartaric acid or linolenic acid.

[0011] As a preferred embodiment of the present invention, the edible organic acids are citric acid and DL-malic acid, and the added amounts are 800-1200 parts of citric acid and 400-600 parts of DL-malic acid respectively.

[0012] As a preferred embodiment of the present invention, the sweetener includes one or a combination of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, erythritol, steviol glycoside or sucralose.

[0013] As a preferred embodiment of the present invention, the sweeteners are sucralose and steviol glycoside, and the added amounts are 80-120 parts of sucralose and 160-240 parts of steviol glycoside, respectively.

[0014] As a preferred embodiment of the present invention, the ginger extract is obtained by extracting fresh ginger or fermenting dried ginger.

[0015] As a preferred embodiment of the present invention, the ginger extract is obtained by extracting fresh ginger, and the preparation method is as follows: divide the ginger into blocks, soak it in 0.1-1% light salt water for 3-5 minutes, and then scald it in 50-100°C hot water for 1-10 minutes; slice the ginger blocks, squeeze the juice, filter it with 4 layers of 100-500 mesh screens, collect the filtrate, add 0.1-2% of the preservative by volume of the filtrate, and stir evenly; the preservative is a mixture of chitosan and propolis in a mass ratio of 1:2; centrifuge for 5-15 minutes at 5-20°C and a speed of 5000-10000rpm, collect the supernatant to obtain crude ginger juice; use 500μmol / m 2 / s fluorescent lamp is used to irradiate the crude ginger juice for 12-72 hours until the color of the ginger juice is stable and no longer fades; centrifuge in a high-speed centrifuge, collect the supernatant, filter with a 50-500 nanometer membrane at 5-20°C, collect the permeate, and obtain the ginger extract.

[0016] As a preferred embodiment of the present invention, the ginger juice and brown sugar candied fruit is prepared from the following raw materials by weight: 100,000 parts of green plum, 50,000 parts of brown sugar, 5,000 parts of edible salt, 1,000 parts of citric acid, 500 parts of DL-malic acid, 100 parts of sucralose, 200 parts of steviol glycoside, 50 parts of neohesperidin dihydrochalcone and 50 parts of ginger extract.

[0017] The present invention also provides a method for preparing the ginger juice and brown sugar candied fruit, the method comprising the following steps:

[0018] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0019] 2) preparing ginger extract, mixing brown sugar, ginger extract, edible salt, edible organic acid, sweetener, and neohesperidin dihydrochalcone for seasoning to obtain a candied liquid for later use;

[0020] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) for pickling; after pickling, the raw material is dried, selected, and packaged after metal detection to obtain the ginger and brown sugar candied fruit.

[0021] As a preferred embodiment of the present invention, in step 1), the raw materials of the candied fruit include greengage or plum.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1) The ginger juice and brown sugar candied fruit of the present invention has good edible taste, good color, fragrance and taste, and is nutritious and healthy.

[0024] 2) The ginger juice and brown sugar preserves of the present invention reduce the pungent taste of ginger and improve the taste of ginger.

[0025] 3) The preparation method of the ginger and brown sugar candied fruit of the present invention is simple, which reduces the production process and reduces the production cost.

[0026] 4) The ginger juice brown sugar candied fruit of the present invention is added with ginger extract. Ginger has high nutritional value. Ginger can weaken the action of pepsin and enhance the action of lipolytic enzyme. Ginger can seriously damage the amylase in pancreatic enzyme, significantly reducing the digestive effect of pancreatic enzyme on starch. It can also inhibit β-amylase in amylase and hinder starch saccharification. The water extract of ginger can significantly reduce the amount of TXB2 and PGS generated by human platelet marker arachidonic acid (AA), reduce the formation of peroxides in PG, and has a strong inhibitory effect on platelet aggregation. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0028] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0029] See also Figure 1 The preparation method of the ginger and brown sugar candied fruit provided by the present invention comprises the following steps:

[0030] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0031] 2) preparing ginger extract, mixing brown sugar, ginger extract, edible salt, edible organic acid, sweetener, and neohesperidin dihydrochalcone for seasoning to obtain a candied liquid for later use;

[0032] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) for pickling; after pickling, the raw material is dried, selected, and packaged after metal detection to obtain the ginger and brown sugar candied fruit.

[0033] In the present invention, ginger has high nutritional value, can weaken the action of pepsin and enhance the action of lipolytic enzyme. Ginger can seriously damage amylase in pancreatic enzyme, significantly reducing the digestive effect of pancreatic enzyme on starch. It can also inhibit β-amylase in amylase and hinder starch saccharification. The water extract of ginger can significantly reduce the amount of TXB2 and PGS generated by human platelet marker arachidonic acid (AA), reduce the formation of peroxides in PG, and has a strong effect of inhibiting platelet aggregation.

[0034] Brown sugar is a red to reddish brown crystal made by squeezing the stems of sugarcane, a grass family herb, and extracting juice. It is also called yellow sugar. Brown sugar retains almost all the ingredients in sugarcane juice. In addition to the function of sugar, it also contains vitamins and trace elements, such as iron, zinc, manganese, etc. Its nutritional content is many times higher than that of white sugar. Brown sugar can also be used as medicine. From the perspective of traditional Chinese medicine, brown sugar is warm in nature, sweet in taste, and enters the spleen. It has the effects of nourishing blood, dispersing blood stasis, warming the liver, and expelling cold. It is especially suitable for maternal and child anemia.

[0035] In the present invention, the ginger extract is obtained by extracting fresh ginger, and the preparation method is as follows: the ginger is divided into blocks, soaked in 0.1-1% light salt water for 3-5 minutes, and then blanched in 50-100°C hot water for 1-10 minutes; the ginger blocks are sliced, juiced, filtered with 4 layers of 100-500 mesh screens, the filtrate is collected, and a preservative is added with a volume of 0.1-2% of the filtrate, and stirred evenly; the preservative is a mixture of chitosan and propolis in a mass ratio of 1:2; centrifuged at 5-20°C and a rotation speed of 5000-10000rpm for 5-15min, and the supernatant is collected to obtain the crude ginger juice; 500μmol / m 2 / s fluorescent lamp is used to irradiate the crude ginger juice for 12-72 hours until the color of the ginger juice is stable and no longer fades; centrifuge in a high-speed centrifuge, collect the supernatant, filter with a 50-500 nanometer membrane at 5-20°C, collect the permeate, and obtain the ginger extract.

[0036] Example 1

[0037] The present embodiment provides ginger juice and brown sugar candied fruit, which comprises, by weight: 80,000 parts of green plum, 40,000 parts of brown sugar, 4,000 parts of edible salt, 800 parts of citric acid, 400 parts of DL-malic acid, 80 parts of sucralose, 160 parts of stevioside, 40 parts of neohesperidin dihydrochalcone and 40 parts of ginger extract.

[0038] The preparation method of ginger juice and brown sugar candied fruit comprises the following steps:

[0039] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0040] 2) preparing ginger extract, mixing brown sugar, ginger extract, edible salt, edible organic acid, sweetener, and neohesperidin dihydrochalcone for seasoning to obtain a candied liquid for later use;

[0041] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) and pickled for 300 hours; after pickling, the raw material is dried at 65° C. for 24 hours, and the raw material is selected, metal detected, and packaged to obtain the ginger and brown sugar candied fruit.

[0042] Example 2

[0043] The present embodiment provides ginger juice and brown sugar preserves, which include, by weight: 120,000 parts of green plums, 60,000 parts of brown sugar, 6,000 parts of edible salt, 1,200 parts of citric acid, 600 parts of DL-malic acid, 120 parts of sucralose, 240 parts of stevioside, 60 parts of neohesperidin dihydrochalcone and 60 parts of ginger extract.

[0044] The preparation method of ginger juice and brown sugar candied fruit comprises the following steps:

[0045] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0046] 2) preparing ginger extract, mixing brown sugar, ginger extract, edible salt, edible organic acid, sweetener, and neohesperidin dihydrochalcone for seasoning to obtain a candied liquid for later use;

[0047] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) and pickled for 305 hours; after pickling, the raw material is dried at 65° C. for 24 hours, and the raw material is selected, metal detected, and packaged to obtain the ginger and brown sugar candied fruit.

[0048] Example 3

[0049] The present embodiment provides ginger juice and brown sugar preserves, which include, by weight: 100,000 parts of green plum, 50,000 parts of brown sugar, 5,000 parts of edible salt, 1,000 parts of citric acid, 500 parts of DL-malic acid, 100 parts of sucralose, 200 parts of stevioside, 50 parts of neohesperidin dihydrochalcone and 50 parts of ginger extract.

[0050] The preparation method of ginger juice and brown sugar candied fruit comprises the following steps:

[0051] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0052] 2) preparing ginger extract, mixing brown sugar, ginger extract, edible salt, edible organic acid, sweetener, and neohesperidin dihydrochalcone for seasoning to obtain a candied liquid for later use;

[0053] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) and pickled for 3-10 hours; after pickling, the raw material is dried at 65° C. for 24 hours, and the raw material is selected, metal detected, and packaged to obtain the ginger and brown sugar candied fruit.

[0054] In order to verify whether the product of the present invention achieves the expected design effect, a questionnaire survey was conducted on 100 customers who consumed the product of the present invention. The survey results are statistically shown in Table 1.

[0055] Table 1. Questionnaire survey results

[0056] Delicious and juicy / % Low salt / % Low sugar / % Example 1 92 85 80 Example 2 93 93 94 Example 3 95 92 86

[0057] Table 2. Test results

[0058]

[0059] The above is only a preferred embodiment of the present invention, and is not any formal or substantial limitation of the present invention. It should be pointed out that ordinary technicians in this technical field can make several improvements and supplements without departing from the method of the present invention, and these improvements and supplements should also be regarded as the protection scope of the present invention. Any technician familiar with this profession, without departing from the spirit and scope of the present invention, can make some changes, modifications and evolutions of the technical content disclosed above, which are equivalent embodiments of the present invention; at the same time, any changes, modifications and evolutions of any equivalent changes made to the above embodiments based on the essential technology of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A ginger juice and brown sugar candied fruit, characterized in that: The raw materials of the ginger juice and brown sugar candied fruit include, by weight: 80,000-120,000 parts of green plum, 40,000-60,000 parts of brown sugar, 4,000-6,000 parts of edible salt, 1,200-1,800 parts of edible organic acid, 240-360 parts of sweetener, 40-60 parts of neohesperidin dihydrochalcone and 40-60 parts of ginger extract.

2. The ginger and brown sugar preserves according to claim 1, characterized in that: The edible organic acid includes one or a combination of citric acid, lactic acid, acetic acid, malic acid, tartaric acid or linolenic acid.

3. The ginger and brown sugar preserves according to claim 2, characterized in that: The edible organic acids are citric acid and DL-malic acid, and the added amounts are 800-1200 parts of citric acid and 400-600 parts of DL-malic acid respectively.

4. The ginger and brown sugar preserves according to claim 1, characterized in that: The sweetener includes one or a combination of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, erythritol, steviol glycoside or sucralose.

5. The ginger and brown sugar preserves according to claim 4, characterized in that: The sweeteners are sucralose and steviol glycoside, and the added amounts are 80-120 parts of sucralose and 160-240 parts of steviol glycoside respectively.

6. The ginger and brown sugar preserves according to claim 1, characterized in that: The ginger extract is extracted from fresh ginger or fermented from dried ginger.

7. The ginger and brown sugar preserves according to claim 6, characterized in that: The ginger extract is obtained by extracting fresh ginger. The preparation method comprises the following steps: dividing the ginger into blocks, soaking the blocks in 0.1-1% light salt water for 3-5 minutes, and then blanching the blocks in 50-100°C hot water for 1-10 minutes; slicing the ginger blocks, squeezing the juice, filtering the blocks with 4 layers of 100-500 mesh screens, collecting the filtrate, adding a preservative with a volume of 0.1-2% of the filtrate, and stirring the mixture evenly; the preservative is a mixture of chitosan and propolis with a mass ratio of 1:2; centrifuging the mixture at 5-20°C and a rotation speed of 5000-10000rpm for 5-15 minutes, collecting the supernatant, and obtaining the crude ginger juice; and using 500 μmol / m 2 / s fluorescent lamp is used to irradiate the crude ginger juice for 12-72 hours until the color of the ginger juice is stable and no longer fades; centrifuge in a high-speed centrifuge, collect the supernatant, filter with a 50-500 nanometer membrane at 5-20°C, collect the permeate, and obtain the ginger extract.

8. The ginger and brown sugar preserves according to any one of claims 1 to 7, characterized in that: The ginger juice and brown sugar candied fruit is prepared from the following raw materials by weight: 100,000 parts of green plum, 50,000 parts of brown sugar, 5,000 parts of edible salt, 1,000 parts of citric acid, 500 parts of DL-malic acid, 100 parts of sucralose, 200 parts of stevioside, 50 parts of neohesperidin dihydrochalcone and 50 parts of ginger extract.

9. A method for preparing the ginger and brown sugar candied fruit according to any one of claims 1 to 8, characterized in that: The preparation method comprises the following steps: 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use; 2) preparing ginger extract, mixing brown sugar, ginger extract, edible salt, edible organic acid, sweetener, and neohesperidin dihydrochalcone for seasoning to obtain a candied liquid for later use; 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) for pickling; after pickling, the raw material is dried, selected, and packaged after metal detection to obtain the ginger and brown sugar candied fruit.

10. The method for preparing ginger juice and brown sugar preserves according to claim 9, characterized in that: In step 1), the raw materials of the candied fruit include greengage or plum.

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