Exocarpium citri grandis-momordica grosvenori-hawthorn compound sweetend roll and preparation method thereof
By combining the tangerine red, Luohan fruit with hawthorn, and using extract liquid and vacuum concentration technology, the problem of single formula of traditional fruit dan peel is solved, and a composite fruit dan peel with excellent taste and health care effects is prepared to meet the health and nutrition needs of modern people.
Patent Information
- Application Number
- CN202411466543.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-21
- Publication Date
- 2025-01-10
AI Technical Summary
The traditional fruit peel product has a single formula and cannot meet the needs of modern people for health, safety, nutrition and improvement of human immunity.
The compound formula of tangerine peel, rohan fruit and hawthorn is used to prepare the fruit peel through extract and vacuum concentration, and vitamin C and citric acid are added to enhance the taste and health care effect.
The prepared fruit dan skin has excellent performance in color, aroma, taste and appearance, has high economic value, and can play a certain health-care role, enriching the nutritional and medicinal value of fruit dan skin.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of fruit jelly production, in particular to a tangerine peel-monk fruit-crataegus cuneata composite fruit jelly and a preparation method thereof. Background Art
[0002] Hawthorn fruit contains not only carbohydrates, fats, proteins, and vitamins, but also a large amount of calcium, iron, phosphorus, pectin and other substances, which have a variety of nutritional and health benefits such as helping digestion and strengthening the stomach, lowering blood lipids, lowering blood sugar, preventing cardiovascular and cerebrovascular diseases and atherosclerosis. Huajuhong contains naringin, polysaccharides and volatile oils, which have anti-cancer, anti-inflammatory, cough-relieving, expectorant and antioxidant effects. Monk fruit has the functions of clearing heat and moistening the lungs, relieving sore throat and opening voice, moistening the intestines and relieving constipation, lowering blood sugar, improving immunity, and assisting weight loss.
[0003] Traditional fruit leather is made from hawthorn, and has the characteristics of sweet and sour taste, rich nutrition, appetizing and digestion. However, the formula of traditional fruit leather products is usually relatively simple, and the taste is thin. With the significant improvement of people's health awareness and food safety awareness, the demand for healthy, safe, nutritious and immune-enhancing foods has increased, and traditional fruit leather is difficult to meet people's demand for food. Based on this, a composite fruit leather of Huajuhong-Lo Han Guo-Hawthorn and its preparation method are proposed. Summary of the invention
[0004] In view of the shortcomings of the prior art, the present invention provides a tangerine peel-southern fruit-crataegus cuneata composite fruit jelly and a preparation method thereof. The prepared fruit jelly has excellent performance in color, aroma, taste and appearance, has high economic value, and can also play a certain health-care role.
[0005] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a tangerine peel-monogrophobia-crataegi composite fruit moutan, comprising the following raw materials, hawthorn pulp, tangerine peel extract, monk fruit extract, white sugar and citric acid.
[0006] Preferably, hawthorn pulp is prepared as follows: fresh hawthorns without rot, mechanical damage, disease or insect pests are selected, washed, the fruit stems are removed, and blanched until soft; after cooling, pulping is performed, pure water is added to the obtained pulp for sufficient homogenization, vitamin C is added, and refrigerated for later use.
[0007] Preferably, the added amount of vitamin C is 5% of the mass of the homogenate; the mass ratio of the slurry to pure water is 1:1.5.
[0008] Preferably, the preparation of the citrus peel extract is as follows: select citrus peel without rot, mechanical damage, disease and insect pests, cut into slices and dry, then crush, mix the obtained citrus peel powder with pure water, treat in a water bath, extract at 80°C for 30 minutes, filter several times, and collect for later use.
[0009] Preferably, the flakes of tangerine peel are spread on a tempered mesh plate and dried at 50° C. for 20 minutes; the material-liquid ratio of tangerine peel powder to pure water is 1:40 g / ml.
[0010] Preferably, the monk fruit extract is prepared as follows: monk fruit without rot, mechanical damage, disease or insect pests is selected, cut into slices and dried, then crushed, the obtained monk fruit powder is mixed with pure water, treated in a water bath, extracted at 100° C. for 40 minutes, filtered multiple times, and collected for later use.
[0011] Preferably, the flakes of monk fruit are spread on a tempered mesh plate and dried at 50° C. for 20 min; the material-liquid ratio of monk fruit powder to pure water is 1:30 g / ml.
[0012] The present invention also provides a method for preparing the composite fruit jelly of tangerine peel, monk fruit and hawthorn, comprising the following steps:
[0013] (1) adding tangerine peel extract and monk fruit extract to hawthorn pulp, mixing well, then adding white sugar and citric acid, stirring in a water bath to dissolve, and obtaining a mixed slurry;
[0014] (2) The mixed slurry is subjected to vacuum concentration treatment, and then spread into a plate, and after drying, the composite fruit jelly is obtained.
[0015] Preferably, in step (1), by mass percentage, the mixed slurry contains 12.8% of tangerine peel extract, 21.8% of monk fruit extract, 22.2% of white sugar, 0.25% of citric acid, and the remainder is hawthorn pulp.
[0016] Preferably, in step (2), the vacuum degree is controlled to be 95-98 kPa and the temperature is controlled to be 65°C.
[0017] The present invention provides a tangerine peel-monohanguo-crataegus cuneata composite fruit jelly and a preparation method thereof, which has the following beneficial effects compared with the prior art:
[0018] The invention uses hawthorn as the main raw material, and enriches the taste of the fruit jelly by adding the extract of tangerine peel and monk fruit, so that the fruit jelly combines the effects of hawthorn, tangerine peel and monk fruit, plays a certain health care role, and helps to protect the health of the eater;
[0019] Specifically, Huajuhong, as a medicinal material that can be used as both medicine and food, has the effects of dispelling cold and dampness, promoting qi and eliminating diseases, relieving cough, and strengthening the spleen and digestion. It is known as the "Southern Ginseng"; Momordica grosvenori is cool in nature, sweet in taste, and belongs to the lung and large intestine meridians. It has the effects of clearing the lungs and relieving throat, resolving phlegm and relieving cough, and moistening the intestines and promoting bowel movements. It is mainly used to treat cough, asthma, sore throat, constipation and other diseases; Hawthorn has medicinal and therapeutic value. The fruit contains many essential substances for the human body, such as carbohydrates, fats, proteins, vitamins, etc. It has the effects of lowering blood lipids and blood pressure, strengthening the heart, and resisting arrhythmia. It is also a good medicine for strengthening the spleen and appetite, digesting food and removing stagnation, and promoting blood circulation and resolving phlegm; the compound fruit danpi developed with Huajuhong, Momordica grosvenori and hawthorn as raw materials is rich in nutritional value and has high medicinal and therapeutic value.
[0020] The invention optimizes the content ratio of hawthorn, tangerine peel and monk fruit, and adds appropriate amounts of white sugar and citric acid, so that the prepared fruit jelly has excellent performance in color, aroma, taste and appearance, and has high economic value.
[0021] The invention adds a proper amount of vitamin C after the hawthorn is homogenized, which plays an anti-oxidation role, prevents the hawthorn pulp from browning, and ensures that the color of the fruit leather is bright yellow. DETAILED DESCRIPTION
[0022] The following examples are used to explain the implementation methods of the present application in detail, so that the implementation process of how the present application uses technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly.
[0023] Example 1
[0024] A method for preparing a composite fruit jelly of tangerine peel, monk fruit and hawthorn comprises the following steps:
[0025] (1) Hawthorn pulp is prepared as follows: fresh hawthorns without rot, mechanical damage, disease or insect pests are selected, washed, the hawthorn pedicles are removed, blanched, and boiled until soft; after cooling, pulped with a pulper, pure water is added to the obtained pulp at a mass ratio of 1:1.5, and fully homogenized with a high-speed homogenizer, and vitamin C accounting for 5% of the mass of the homogenate is added to prevent the hawthorn pulp from browning, 25 g of hawthorn pulp is weighed, and refrigerated for later use.
[0026] (2) The preparation of the extract of Citrus aurantium is as follows: select Citrus aurantium that is free of rot, mechanical damage, and pests and diseases, cut it into slices of uniform thickness, spread it flat on a tempered mesh plate, place it in a drying oven, dry it at 50°C for 20 minutes, and then crush it with a high-speed grinder. Weigh Citrus aurantium powder and pure water at a ratio of 1:40 g / ml, mix them, treat them in a water bath, and extract them at 80°C for 30 minutes. Select clean and uncontaminated gauze, filter it several times to make it clear, weigh 7.5 g of Citrus aurantium extract, and collect it for later use.
[0027] (3) The extract of monk fruit was prepared as follows: monk fruit without rot, mechanical damage, disease or insect pest was selected, cut into slices of uniform thickness, spread on a tempered mesh plate, placed in a drying oven, dried at 50°C for 20 min, and then crushed with a high-speed grinder, and tangerine peel powder and pure water were weighed and mixed at a solid-liquid ratio of 1:30 g / ml, treated in a water bath, and extracted at 100°C for 40 min. Clean and uncontaminated gauze was selected, and it was clarified after multiple filtrations, and 12.7 g of monk fruit extract was weighed and collected for later use.
[0028] (4) Preparation: Add 7.5 g of tangerine peel extract and 12.7 g of monk fruit extract to 25 g of hawthorn pulp, mix well, then add 13 g of white sugar and 0.15 g of citric acid, stir in a water bath to dissolve, and obtain a mixed slurry.
[0029] In terms of mass percentage, the mixed slurry contains 12.8% tangerine peel extract, 21.8% monk fruit extract, 22.3% white sugar, 0.25% citric acid, and the remainder is hawthorn pulp.
[0030] (5) Concentration: The mixed slurry was concentrated under vacuum using a rotary evaporator at a temperature of 65° C. and a vacuum degree of 95 kPa.
[0031] (6) Plate loading and drying: Spread the concentrated material evenly on a plate, and then place it in a forced air drying oven at 70°C for 4 hours. Take it out when it becomes a tough leather.
[0032] (7) Slicing and sorting: peel off the dried fruit leather while it is still hot, roll it into a long tube, and then cut it into strips with a width of 1 cm with a knife.
[0033] Example 2
[0034] A method for preparing a composite fruit jelly of tangerine peel, monk fruit and hawthorn, wherein steps (1) to (3) and steps (6) to (7) are the same as the corresponding steps in Example 1, except that:
[0035] (4) Preparation: Add 5.8 g of tangerine peel extract and 11.7 g of monk fruit extract to 29.1 g of hawthorn pulp, mix well, then add 11.7 g of white sugar and 0.06 g of citric acid, stir in a water bath to dissolve, and obtain a mixed slurry.
[0036] In terms of mass percentage, the mixed slurry includes 10% tangerine peel extract, 20% monk fruit extract, 20% white sugar, 0.1% citric acid, and the remainder is hawthorn pulp.
[0037] (5) Concentration: The mixed slurry was concentrated under vacuum using a rotary evaporator at a temperature of 65° C. and a vacuum degree of 96 kPa.
[0038] Example 3
[0039] A method for preparing a composite fruit jelly of tangerine peel, monk fruit and hawthorn, wherein steps (1) to (3) and steps (6) to (7) are the same as the corresponding steps in Example 1, except that:
[0040] (4) Preparation: Add 8.8 g of tangerine peel extract and 14.6 g of monk fruit extract to 20.1 g of hawthorn pulp, mix well, then add 14.6 g of white sugar and 0.29 g of citric acid, stir in a water bath to dissolve, and obtain a mixed slurry.
[0041] In terms of mass percentage, the mixed slurry includes 15% tangerine peel extract, 25% monk fruit extract, 25% white sugar, 0.5% citric acid, and the remainder is hawthorn pulp.
[0042] (5) Concentration: The mixed slurry was concentrated under vacuum using a rotary evaporator at a temperature of 65° C. and a vacuum degree of 98 kPa.
[0043] Sensory evaluation
[0044] 1. Select 10 food personnel to conduct sensory evaluation based on color, aroma, taste and flavor, and product appearance. The sensory scoring standards are shown in the table.
[0045] Table 1 Sensory scoring standards for fruit leather
[0046]
[0047] Evaluation results:
[0048] The fruit leather prepared in Example 1 is golden and uniform in color and bright; it tastes sweet and sour and is easy to chew; it has a unique aroma of hawthorn and tangerine peel and no peculiar smell; the surface is smooth, the texture is tough, the rolls are also tough and do not stick to teeth; the total score is 100 points.
[0049] The fruit leather obtained in Example 2 is bright yellow, shiny and uniform in color; has a lighter hawthorn and orange aroma and no peculiar smell; has moderate sourness and sweetness, good chewiness and a bitter aftertaste; has a smooth surface, good elasticity, good viscosity, and a soft and glutinous roll; and has a total score of 92.5 points.
[0050] The fruit leather obtained in Example 3 has a slightly darker yellow color, is still bright, and has a uniform color; has a lighter hawthorn and orange aroma, and has no peculiar smell; tastes sour and greasy; has a smooth surface, good elasticity, good viscosity, and is relatively tough; and has a total score of 80 points.
[0051] Quality indicators
[0052] 2. Determination of total acid: Determine the total acid in fruit leather according to the national food safety standard GB / T 12456-90 Determination of total acid in preserved fruits and candied fruits.
[0053] Determination of total sugar: Determine the total sugar in fruit leather according to the method for determination of total sugar in preserved fruits and candied fruits in GB / T 11860 national food safety standard.
[0054] Determination of moisture content: The moisture content of the fruit jelly was determined according to the GB5009.3-2016 National Food Safety Standard for Determination of Moisture in Preserved Fruits and Candied Fruits. The specific results are shown in the following table.
[0055] Table 2 Composition index of fruit leather
[0056]
[0057] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A composite fruit peel of tangerine peel, monk fruit and hawthorn, characterized in that: The invention comprises the following raw materials: hawthorn pulp, tangerine peel extract, monk fruit extract, white sugar and citric acid.
2. The tangerine peel-siraitia grosvenori-crataegus composite fruit jelly according to claim 1, characterized in that: The hawthorn pulp is prepared as follows: fresh hawthorns without rot, mechanical damage, disease or insect pests are selected, washed, the fruit stems are removed, and blanched and boiled until soft; after cooling, pulping is performed, pure water is added to the obtained pulp for thorough homogenization, and vitamin C is added, and refrigerated for later use.
3. The tangerine peel-siraitia grosvenori-crataegus composite fruit jelly according to claim 2, characterized in that: The added amount of vitamin C is 5% of the mass of the homogenate; the mass ratio of the slurry to pure water is 1:1.
5.
4. The tangerine peel-siraitia grosvenori-crataegus composite fruit jelly according to claim 1, characterized in that: The preparation of the citrus peel extract is as follows: select citrus peels that are free of rot, mechanical damage, disease and insect pests, cut them into slices and dry them, then crush them, mix the obtained citrus peel powder with pure water, treat them in a water bath, extract them at 80°C for 30 minutes, filter them several times, and collect them for later use.
5. The tangerine peel-siraitia grosvenori-crataegus composite fruit jelly according to claim 4, characterized in that: Spread the flakes of tangerine peel on a tempered mesh plate and dry at 50°C for 20 minutes; the material-liquid ratio of tangerine peel powder to pure water is 1:40g / ml.
6. The tangerine peel-siraitia grosvenori-crataegus composite fruit jelly according to claim 1, characterized in that: The preparation of the monk fruit extract is as follows: select monk fruits without rot, mechanical damage, disease and insect pests, cut them into slices and dry them, then crush them, mix the obtained monk fruit powder with pure water, treat them in a water bath, extract them at 100° C. for 40 minutes, filter them several times, and collect them for later use.
7. The tangerine peel-siraitia grosvenori-crataegus composite fruit jelly according to claim 6, characterized in that: The sliced monk fruit was spread flat on a tempered mesh plate and dried at 50°C for 20 minutes; the material-liquid ratio of monk fruit powder to pure water was 1:30 g / ml.
8. The method for preparing the composite fruit jelly of Huajuhong-Mogrosvenori-Hawthorn according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) adding tangerine peel extract and monk fruit extract to hawthorn pulp, mixing well, then adding white sugar and citric acid, stirring in a water bath to dissolve, and obtaining a mixed slurry; (2) The mixed slurry is subjected to vacuum concentration treatment, and then spread into a plate, and after drying, the composite fruit jelly is obtained.
9. The method for preparing the composite fruit jelly of tangerine peel, momordica grosvenori and hawthorn according to claim 8, characterized in that: In step (1), in the mixed slurry, by mass percentage, there are 10-15% of tangerine peel extract, 20-25% of monk fruit extract, 20-25% of white sugar, 0.1-0.5% of citric acid, and the remainder is hawthorn pulp.
10. The method for preparing the composite fruit jelly of Huajuhong-Mogrosvenori-Hawthorn according to claim 8, characterized in that: In step (2), the vacuum degree is controlled at 95-98 kPa and the temperature is controlled at 65°C.