Fruit and cereal mixed puree and preparation method thereof

Abstract

The invention provides fruit and grain mixed fruit paste which comprises the following components in parts by mass: 30-55 parts of fruit raw materials and 1-3 parts of grain raw materials, the hardness is 2-6N, the viscosity is 800-1200cp, and the anthocyanin content is gt. The content of Vc is 0.20 mg / g and gt; the preparation method comprises the following steps: preparing fruit raw materials into blocks, crushing and sieving cereal raw materials, carrying out vacuum two-stage stirring on the fruit raw materials and the cereal raw materials to obtain a fruit paste intermediate product, packaging the fruit paste intermediate product, and carrying out ultrahigh pressure sterilization to obtain the fruit and cereal mixed fruit paste. The prepared fruit and grain mixed puree does not contain synthetic additives, and is good in taste, uniform in state, high in nutritional value and rich in fruit flavor and grain flavor; the grain raw materials are adopted to replace thickening and concentrating processes, and two-stage heating and stirring are matched, so that the texture and taste of the puree are improved while the nutritional ingredients are retained; by adopting an ultrahigh-pressure sterilization technology, nutritional ingredients are reserved to a greater extent, and the color and luster of the puree are reserved.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a fruit-cereal mixed puree and a preparation method thereof. Background Art

[0002] Fruit puree is a muddy fluid form of fruit. It is a product made from fresh fruit after picking, washing, beating, mixing, concentrating, sterilizing, etc. It has the unique aroma of natural fruit, rich fruit flavor, and rich nutrition. It can be swallowed directly without chewing. It is especially suitable for infants and the elderly. It is a green convenience food that is deeply loved by consumers. However, it needs to go through the mixing and concentration process, which is complicated and costly.

[0003] In order to optimize the taste of fruit puree products, chemically synthesized thickeners such as sodium carboxymethyl cellulose and modified starch are often added during the production process; chemically synthesized preservatives such as sodium D-isoascorbate and sorbic acid are also added. Large amounts of thickeners and preservatives can damage the health of the body, which is inconsistent with fruit puree as a healthy product for infants and young children. In addition, the pasteurization process is currently used in the preparation of fruit puree, which results in a large loss of nutrients. Summary of the invention

[0004]

Technical issues

[0005] The existing fruit puree preparation process has the problems of complex process, high cost, unsafe ingredients and high loss of nutrients.

[0006]

Technical solution

[0007] The invention optimizes the hardness, viscosity, uniformity and taste of the fruit puree by adding oats and combining two-stage stirring, utilizing the thickening effect of oats and the synergistic effect of the two-stage stirring without adding synthetic additives, and adopts ultra-high pressure sterilization to retain more nutrients in fruits and oats.

[0008] The first object of the present invention is to provide a fruit-cereal mixed puree, the raw material composition of which is: by weight, 30 to 55 parts of fruit raw materials and 1 to 3 parts of cereal raw materials.

[0009] In one embodiment of the present invention, the fruit raw material includes one or more of apples, pears, blueberries and bananas.

[0010] In one embodiment of the present invention, the cereal raw material includes one or more of oats, coix seeds, and buckwheat.

[0011] In one embodiment of the present invention, the fruit-cereal mixed puree has a uniform texture and is free of water.

[0012] In one embodiment of the present invention, the hardness of the fruit-cereal mixed puree is 2-6N.

[0013] In one embodiment of the present invention, the viscosity of the fruit-cereal mixed puree is 800-1200 cp.

[0014] In one embodiment of the present invention, the anthocyanin content of the fruit-cereal mixed puree is >0.20 mg / g.

[0015] In one embodiment of the present invention, the Vc content of the fruit-cereal mixed puree is >50 mg / kg.

[0016] The second object of the present invention is to provide a method for preparing the above-mentioned fruit-cereal mixed puree, comprising the steps of: preparing fruit raw materials into blocks, crushing and sieving the cereal raw materials, stirring the fruit raw materials and the cereal raw materials in two stages under vacuum to obtain a puree intermediate product, and packaging the puree intermediate product and sterilizing it under ultrahigh pressure to obtain a fruit-cereal mixed puree.

[0017] In one embodiment of the present invention, the fruit raw material blocks each have a volume of 0.5 to 3 cm 3 .

[0018] In one embodiment of the present invention, the sieving is through a 100-200 mesh sieve.

[0019] In one embodiment of the present invention, in the vacuum two-stage stirring, the temperature of the first stage stirring is 10-35° C., the time is 5-25 min, the rotation speed is 140-160 rpm, and the pressure is 0.1 MPa.

[0020] In one embodiment of the present invention, in the two-stage vacuum stirring, the temperature of the first stage stirring is preferably 24-26° C.; and the stirring time is preferably 8-10 min.

[0021] In one embodiment of the present invention, in the vacuum two-stage stirring, the temperature of the second stage stirring is 60-86° C., the time is 5-10 min, the rotation speed is 140-160 rpm, and the pressure is 0.1 MPa.

[0022] In one embodiment of the present invention, in the two-stage vacuum stirring, the temperature of the second stage stirring is preferably 84-86° C.; and the stirring time is preferably 5-10 min.

[0023] In one embodiment of the present invention, the packaging is to put it into a self-priming bag.

[0024] In one embodiment of the present invention, the pressure of ultra-high pressure sterilization is 300-500 MPa and the time is 5-10 min.

[0025] The third object of the present invention is the application of the above-mentioned fruit-cereal mixed puree in the food field.

[0026] Beneficial effects:

[0027] (1) The prepared fruit and grain mixed puree has suitable texture, is uniform and stable, has excellent taste, is high in anthocyanin and vitamin C content, has high nutritional value, has strong fruity and grain flavors, and retains the color of the puree itself.

[0028] (2) No preservatives or thickeners are added to the prepared fruit-cereal mixed puree. The concentrated mixing of the puree is achieved by simply adding cereal raw materials instead of the concentration process and optimizing the mixing and stirring conditions. The process is simple and the cost is low.

[0029] (3) Using ultra-high pressure technology instead of traditional pasteurization technology can retain nutrients to a greater extent, dissolve more anthocyanins, and retain the color of the fruit puree to a greater extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a physical picture of the fruit-cereal mixed puree prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0031] Unless otherwise specified, the raw materials used in the present invention are all commercially available in the art.

[0032] The vacuum stuffing cooking machine (brand ROBOQBO, model QB-8) used in the specific embodiment of the present invention.

[0033] Test Method

[0034] The reference standard for anthocyanin detection is "NY / T 2640-2014 High Performance Liquid Chromatography for the Determination of Anthocyanins in Plant-derived Foods".

[0035] The reference standard for vitamin C testing is "GB 14754-2010 National Food Safety Standard Food Additive Vitamin C (Ascorbic Acid)".

[0036] The viscosity was measured using a viscometer (Shanghai Fangrui Instrument Co., Ltd., model LVDV-2T) at a shear rate of 40 s -1 , the rotation speed is 185rpm.

[0037] Texture determination was performed using a TA.new plus texture analyzer, using a spherical probe (SMSP / 1SP), with a test distance of 75%, a pre-test speed of 1 mm / s, a test rate of 0.5 mm / s, a side-to-side rate of 2 mm / s, a dwell time of 2 s, and a trigger force of 5 g. Repeat 5 times, and the test parameter is hardness in N.

[0038] The chromaticity is measured by a colorimeter, and the L*, a*, and b* values ​​are measured respectively. Then △L*, △a*, and △b* are calculated respectively. Finally, △Eab=(△L*+△a*+△b*) 1 / 2 .

[0039] Example 1

[0040] A method for preparing fruit-cereal mixed puree comprises the following steps:

[0041] 1) Pretreatment of fruit and grain raw materials:

[0042] Wash and peel apples and pears, and cut into pieces (1-2 cm 3 ), soak in 1.5% salt water for 8 minutes and then take out for later use; discard the branches and shriveled fruits of fresh blueberries, wash and set aside; use an ultra-fine grinder to grind the oats; pass the oats through a 150-mesh sieve and set aside;

[0043] 2) Mixing and stirring of raw materials:

[0044] The spare raw materials obtained in step 1) are poured into a vacuum stuffing cooker according to 20 parts of apples, 15 parts of pears, 10 parts of blueberries, and 3 parts of oatmeal powder for two-stage stirring, wherein:

[0045] The stirring temperature of the first stage is 25°C, the pressure is 0.1MPa, the speed is 150rpm, and the stirring time is 10min;

[0046] The stirring temperature of the second stage is 85°C, the pressure is 0.1MPa, the speed is 150rmp, and the stirring time is 5min;

[0047] After two-stage stirring, the mixture is cooled to 20°C to obtain a puree intermediate product.

[0048] 3) Filling and sterilization:

[0049] The fruit puree intermediate product was placed in a self-priming bag (50 ml) for ultra-high pressure sterilization at a sterilization parameter of 350 MPa for 10 min. After the sterilization, a fruit and grain mixed fruit puree was obtained.

[0050] According to the colony determination, the fruit and cereal mixed puree prepared in this embodiment can be placed in an environment of 37°C and 75% humidity for 6 weeks and still maintain its flavor and quality characteristics. Figure 1 This is the actual picture.

[0051] Comparative Example 1

[0052] The difference from Example 1 is that no oats are added to the raw materials.

[0053] Comparative Example 2

[0054] The difference from Example 1 is that the second stage stirring in step 2) is omitted.

[0055] Comparative Example 3

[0056] The difference from Example 1 is that the adjustment step 2) is:

[0057] Use a food processor to blend 20 parts of apples, 15 parts of pears, and 10 parts of blueberries at 150 rpm and 0.1 MPa for 10 min, add 3 parts of oatmeal powder and mix evenly, and heat and concentrate in a water bath at 85°C with stirring for 3 h.

[0058] Comparative Example 4

[0059] The difference from Example 1 is that 3 parts of corn starch are used instead of 3 parts of oat flour.

[0060] Comparative Example 5

[0061] The difference from Example 1 is that 3 parts of modified starch (hydroxypropyl distarch phosphate) are used instead of 3 parts of oat flour.

[0062] The relevant quality parameters of the fruit-cereal mixed purees of Example 1 and Comparative Examples 1 to 5 were measured, and the results are shown in Table 1.

[0063] Table 1

[0064]

[0065] As can be seen from Table 1, by comparing Example 1 with Comparative Examples 1 and 4, it can be seen that the thickening effect of oats is better than that of corn starch, which is beneficial to improving the hardness and viscosity of the puree, and the prepared fruit and cereal mixed puree has a uniform texture, is not too viscous, and has a better taste. The fruit and cereal mixed puree prepared by using modified starch in Comparative Example 5 has too high hardness and viscosity, a viscous texture, and a poor taste.

[0066] Comparative Example 2 did not have the second stage of stirring, and the hardness, viscosity, and uniformity were obviously not as good as those of Example 1, and water was separated out, affecting the taste. Comparative Example 3 did not use the second stage of stirring, but used heating and concentration. Since the heating and concentration treatment time was long, the flavor of the prepared puree was not good, and the viscosity was lower than that of Example 1, and the taste was lacking.

[0067] The present invention optimizes the hardness, viscosity, uniformity and taste of the fruit puree by adding oats and combining two-stage stirring, utilizing the thickening effect of oats and the synergistic effect of two-stage stirring. This method not only improves the viscosity and taste of the fruit puree, but also retains the nutrients in the fruit and oats, making the fruit puree healthier and more delicious.

[0068] Different grains will have different effects on the taste of fruit purees. Some grains, such as oats and quinoa, are rich in dietary fiber and viscous substances, which can significantly increase the viscosity and taste of fruit purees. Other grains, such as corn and rice, although they also contain certain nutrients, are not as effective as oats and quinoa in thickening.

[0069] Example 2

[0070] The difference from Example 1 is that the sterilization parameters of step 3) are adjusted to 300 MPa, 10 min.

[0071] Example 3

[0072] The difference from Example 1 is that the sterilization parameters of step 3) are adjusted to 400 MPa, 10 min.

[0073] Comparative Example 6

[0074] The difference from Example 1 is that the sterilization parameters of step 3) are adjusted to 200 MPa, 10 min.

[0075] Comparative Example 7

[0076] The difference from Example 1 is that the sterilization process is adjusted to pasteurization, and the sterilization parameters are 85° C. for 10 min to obtain a fruit and cereal mixed puree.

[0077] The relevant quality tests were performed on the purees under different sterilization process conditions of Examples 1 to 3 and Comparative Examples 6 and 7. The results are shown in Table 2.

[0078] Table 2

[0079] Sterilization process △Eab Anthocyanin (mg / g) Vc(mg / kg) Comparative Example 7 Pasteurization 10.27 0.12 40.82 Comparative Example 6 200MPa, 10min 13.69 0.18 48.92 Example 2 300MPa, 10min 14.02 0.20 50.06 Example 1 350MPa, 10min 14.86 0.25 55.34 Example 3 400MPa, 10min 14.32 0.22 52.87

[0080] As can be seen from Table 2, the use of ultra-high pressure technology instead of traditional pasteurization technology can retain nutrients to a greater extent, dissolve more anthocyanins, and retain the color of the puree to a greater extent.

[0081] Example 4

[0082] The difference from Example 1 is that the raw material ratio is adjusted to: 30 parts of apples, 15 parts of pears, 10 parts of blueberries, and 3 parts of oatmeal powder.

[0083] Example 5

[0084] The difference from Example 1 is that the raw material ratio is adjusted to: 20 parts of apples, 15 parts of pears, 10 parts of blueberries, and 5 parts of oatmeal powder.

[0085] Example 6

[0086] The difference from Example 1 is that the raw material ratio is adjusted to: 20 parts of apples, 15 parts of pears, 10 parts of blueberries, and 1 part of oatmeal powder.

[0087] Example 7

[0088] The difference from Example 1 is that the raw material ratio is adjusted to: 10 parts of apples, 20 parts of pears, 10 parts of blueberries, and 3 parts of oatmeal powder.

[0089] The fruit and cereal mixed purees prepared in Example 1 and Examples 4 to 7 were tested, and the results are shown in Table 3.

[0090] Table 3

[0091]

[0092] The fruit puree prepared by the present invention has a uniform tissue state, rich fruity and cereal flavors, moderate sourness and sweetness, delicate taste, no roughness, moderate viscosity, easy to swallow, and is particularly suitable for elderly people with dysphagia. As can be seen from Table 3, Example 5 has a higher oat content, and the hardness and viscosity of the mixed fruit puree of fruit and cereals are improved; Example 6 has a lower oat content, and the hardness and viscosity of the mixed fruit puree of fruit and cereals are lower. The reason is that oats are rich in dietary fiber, and these dietary fibers have a certain viscosity after contacting water, thereby increasing the viscosity of the fruit puree. Oats also contain a certain amount of protein, which is partially denatured during heating and stirring to form a network structure, further increasing the viscosity and stability of the fruit puree. Natural ingredients in oats, such as β-glucan, also have a certain thickening effect. After the oat particles are mixed with the juice and pulp in the fruit puree, a more complex physical structure can be formed, which helps to improve the viscosity and taste of the fruit puree. The fruit raw material content of Example 4 is relatively high, resulting in an increase in water content, and the hardness is improved compared with Example 1. The reason is that dietary fiber can expand after absorbing water and form a gel-like structure, which helps improve the texture and taste of the fruit puree.

[0093] Example 8

[0094] The difference from Example 1 is that the temperature of the second stage stirring is 10°C.

[0095] Example 9

[0096] The difference from Example 1 is that the temperature of the second stage stirring is 35°C.

[0097] Comparative Example 8

[0098] The difference from Example 1 is that the temperature of the second stage stirring is 50°C.

[0099] Comparative Example 9

[0100] The difference from Example 1 is that the temperature of the second stage stirring is 85°C.

[0101] The fruit-cereal mixed purees prepared in Examples 1, 8, 9 and Comparative Examples 8 and 9 were tested, and the results are shown in Table 4.

[0102] In the first stage of stirring, oatmeal powder begins to mix with water and other fruit ingredients to initially form a viscous structure. Low-temperature stirring helps protect the nutrients in the fruit from being destroyed by high temperature. At the same time, the viscous substances in the oatmeal powder begin to absorb water and swell, thereby increasing the hardness and viscosity of the fruit puree and improving the taste. The first stage stirring temperature of Examples 11 and 12 was too high, resulting in the anthocyanin and V C The content is reduced, and the sticky structure is formed too quickly, the hardness and stickiness of the fruit and cereal mixed puree are too high, and the taste becomes worse.

[0103] Table 4

[0104]

[0105] Example 10

[0106] The difference from Example 1 is that the temperature of the second stage stirring is 60°C.

[0107] Comparative Example 10

[0108] The difference from Example 1 is that the temperature of the second stage stirring is 25°C.

[0109] Comparative Example 11

[0110] The difference from Example 1 is that the temperature of the second stage stirring is 90°C.

[0111] Comparative Example 12

[0112] The difference from Example 1 is that the temperature of the second stage stirring is 100°C.

[0113] The fruit-cereal mixed purees prepared in Examples 1 and 10 and Comparative Examples 10 to 12 were tested, and the results are shown in Table 5.

[0114] Table 5

[0115]

[0116] In the second stage of stirring, the viscous substances in the oatmeal powder further expand and gelatinize under the influence of high temperature, forming a more stable viscous structure. At the same time, high temperature also helps to dissolve and cross-link substances such as pectin in the fruit, further enhancing the viscosity and stability of the puree. In Comparative Example 10, the stirring temperature in the second stage is too low, and the degree of dissolution and cross-linking of substances such as pectin is insufficient, resulting in insufficient viscosity and stability of the puree, so that the water of the prepared fruit and cereal mixed puree is separated out and uneven. In Comparative Examples 11 and 12, the stirring temperature in the second stage is too high, resulting in excessive cross-linking of substances such as pectin, and the hardness and viscosity of the prepared fruit and cereal mixed puree are too high, and anthocyanins and V C The content decreased significantly.

[0117] In summary, the fruit and grain mixed puree prepared by the present invention does not add preservatives or thickeners. Only by optimizing the raw material ratio and the preparation process, a puree product with good taste, uniform state, high nutritional value, and strong fruit and grain flavor is obtained. The present invention adopts a one-step beating method to mix the raw materials in a vacuum, and does not require a modulation process. By adding cereal raw materials to replace the concentration process and optimizing the mixing and stirring conditions, the concentrated mixing of the puree is achieved. The method is simple in process and low in cost. The present invention also adopts ultra-high pressure technology to replace the traditional pasteurization process technology, which can retain anthocyanins and V to a greater extent. C , retaining its original color to a greater extent.

[0118] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A fruit and cereal mixed puree, characterized in that: The raw material composition is as follows: by weight, 30 to 55 parts of fruit raw materials and 1 to 3 parts of cereal raw materials; the hardness is 2 to 6N; the viscosity is 800 to 1200 cp; the anthocyanin content is >0.20 mg / g; and the Vc content is >50 mg / kg.

2. The method for preparing the fruit-cereal mixed puree according to claim 1, characterized in that: The method comprises the following steps: preparing fruit raw materials into blocks, crushing and screening the grain raw materials, stirring the fruit raw materials and the grain raw materials in two stages by vacuum to obtain a puree intermediate product, and ultrahigh pressure sterilizing the puree intermediate product after packaging to obtain a fruit and grain mixed puree.

3. The preparation method according to claim 2, characterized in that: The fruit raw materials include one or more of apples, pears, blueberries and bananas.

4. The preparation method according to claim 2, characterized in that: The cereal raw materials include one or more of oats, coix seeds and buckwheat.

5. The preparation method according to claim 2, characterized in that: The volume of each piece of fruit raw material is 0.5 to 3 cm 3 ; Sieving is through a 100-200 mesh sieve.

6. The preparation method according to claim 2, characterized in that: In the vacuum two-stage stirring, the temperature of the first stage stirring is 10-35°C, the time is 5-25min, the rotation speed is 140-160rpm, and the pressure is 0.1MPa.

7. The preparation method according to claim 2, characterized in that: In the vacuum two-stage stirring, the temperature of the second stage stirring is 60-86°C, the time is 5-10 minutes, the rotation speed is 140-160rpm, and the pressure is 0.1MPa.

8. The preparation method according to claim 2, characterized in that: In the vacuum two-stage stirring, the temperature of the first stage stirring is 24-26°C and the time is 8-10 minutes; the temperature of the second stage stirring is 84-86°C and the time is 5-10 minutes.

9. The preparation method according to claim 2, characterized in that: The pressure of ultra-high pressure sterilization is 300-500MPa and the time is 5-10min.

10. Application of the fruit-cereal mixed puree according to claim 1 in the food field.

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