Fruit paste soft sweets and preparation method thereof

Abstract

The invention discloses puree soft sweets and a preparation method thereof, and relates to the technical field of puree soft sweets. Comprising the following steps: S1, fruit treatment: washing fresh fruits with flowing water, removing dirt, pesticide residues and the like on the surfaces, and removing non-edible parts such as pedicels, kernels and the like; s2, juicing and filtering: putting the treated fruits into a juicer to squeeze fruit juice, then filtering the fruit juice through a filter screen or a homogenizer to obtain fine fruit paste, and removing pulp residues in the fruit paste. Through combination of ultra-high temperature instantaneous sterilization (UHT) and pasteurization, pathogenic bacteria and spoilage microorganisms in fruit raw materials are effectively killed, the total number of bacterial colonies of the sterilized fruit paste is smaller than or equal to 100 CFU / g and far lower than the food safety standard, the microbial safety of the product is greatly improved, and through the reasonable proportion of the sugar liquid and the fruit paste and the cooling forming process, the product quality is improved. The prepared soft sweets have proper chewiness, softness and elasticity, are fine and smooth in mouth feel, do not stick to teeth, and are suitable for consumers of all ages.

Description

Technical Field

[0001] This invention relates to the field of fruit puree gummy production technology, specifically to a fruit puree gummy and its preparation method. Background Technology

[0002] In the food industry, gummies have always been a popular snack among consumers. Traditional gummies are usually made from gelatin, sucrose, and other ingredients, resulting in a relatively simple taste and flavor. As consumers' demands for food quality and health continue to rise, the market demand for gummies with unique taste and rich nutrition is growing. Fruit puree gummies, as a new type of gummies, incorporate the natural fruit aroma and nutrients of fruit puree into the gummies, satisfying consumers' pursuit of deliciousness while also providing certain nutritional value.

[0003] However, the current fruit puree gummies on the market often have improper methods of adding fruit puree during the production process, resulting in uneven mixing of the fruit puree and sugar syrup, which affects the taste and appearance of the gummies. In addition, some fruit puree gummies do not have a perfect sterilization process, which cannot effectively kill the microorganisms in the fruit puree, thus affecting the shelf life and safety of the product. Therefore, we propose a more convenient and practical fruit puree gummies to meet the needs of users. Summary of the Invention

[0004] The purpose of this invention is to provide a fruit puree gummy and its preparation method to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a fruit puree gummy and its preparation method, the preparation steps of which are as follows: S1. Fruit processing: Rinse fresh fruit with running water to remove surface dirt, pesticide residues, etc., and remove inedible parts such as stems and pits. S2. Juicing and filtering: Put the processed fruit into a juicer to extract the juice, and then filter it through a filter or homogenizer to get a smooth fruit puree and remove the fruit pulp residue. S3. Fruit puree sterilization: The fruit puree is sterilized by pasteurization and ultra-high temperature instantaneous sterilization to kill any microorganisms that may be present. The sterilized fruit puree is then cooled to 4-10℃. S4. Sugar solution preparation: Weigh out white sugar, glucose syrup and water according to the formula ratio, add them to a stainless steel pot, heat and stir constantly to fully dissolve the sugar and make a uniform sugar solution, and add food additives. S5. Fruit puree molding: Add the activated probiotic powder and cooled fruit puree to the sugar syrup and stir evenly to ensure that the probiotics are evenly distributed in the mixture of sugar syrup and fruit puree. Cool the mixture to 40-50℃ and pour it into the pre-prepared animal-shaped molds. Place the molds in a cooling tunnel or refrigerator and cool them at 4-10℃ for 1-2 hours to allow the soft candy to gradually solidify and take shape. S6. Demolding and Packaging: After the fruit puree gummies have completely solidified, remove them from the mold. Place the demolded gummies in a drying oven and dry them at 40-50℃ for 12-24 hours. After drying, select the gummies, remove those that do not meet the appearance requirements, and then package and seal them for storage.

[0006] Furthermore, the fruit is a mixture of two or more fruits selected from apples, pears, strawberries, blueberries, mangoes, bananas, peaches, and oranges, and the fruit is screened before juicing to select the parts that are moderately ripe and free from rot or spoilage.

[0007] Furthermore, the sugar solution formula comprises a sugar solution consisting of 50-70 wt% white granulated sugar, 20-40 wt% glucose syrup and 10-20 wt% water, and the food additive formula comprises 0.3-1 wt% edible gum, 0.1-0.3 wt% citric acid, 0.05-0.2 wt% edible flavoring and 0.01-0.05 wt% vitamin C.

[0008] Furthermore, the probiotic powder is selected from one or more of the genera Lactobacillus and Bifidobacterium, and the probiotic powder is freeze-dried and activated under sterile conditions before being added, with a live bacteria count of not less than 1×10^9 CFU / g.

[0009] Furthermore, the mass ratio of the fruit puree to the sugar solution is 20-40wt%:60-80wt%, and the mixing temperature is controlled at 30-50℃ and the mixing time is 5-10 minutes to ensure that the probiotics are evenly distributed and not inactivated by high temperature.

[0010] Furthermore, the sugar solution preparation includes the following steps: A1. Raw material processing: Weigh out white sugar, glucose syrup and water according to the formula, add them to a stainless steel jacketed kettle, turn on the steam heating to make the sugar and water mix thoroughly, heat to boiling, and stir constantly to prevent the sugar solution from burning. A2. Mix the sugar solution. Add the food additives to the concentrated sugar solution and stir well. Continue stirring for 5-10 minutes after adding the additives to ensure that they are fully dissolved and evenly dispersed in the sugar solution. A3. Cooling the sugar solution: Cool the sugar solution to 70-80℃. During the cooling process, continuously stir the sugar solution to ensure that the temperature drops evenly. After cooling, perform a quality check on the sugar solution to ensure that it meets the requirements for preparing fruit puree soft candy.

[0011] Furthermore, the fruit puree sterilization process employs a two-stage sterilization process: First stage: Ultra-high temperature instantaneous sterilization (UHT), temperature 135-140℃, time 4-6 seconds; Second stage: pasteurization, temperature 72-75℃, time 15-20 minutes; After sterilization, immediately cool to below 4°C and test the total bacterial count in the fruit puree to ≤100 CFU / g.

[0012] A type of fruit puree gummy, prepared using any one of the methods described above.

[0013] Compared with the prior art, the beneficial effects of the present invention are: This fruit puree gummy and its preparation method effectively kill pathogenic bacteria and spoilage microorganisms in the fruit raw materials by using a combination of ultra-high temperature instantaneous sterilization (UHT) and pasteurization. After sterilization, the total bacterial count in the fruit puree is ≤100 CFU / g, which is far below the food safety standard, greatly improving the microbial safety of the product. Through the reasonable ratio of sugar solution and fruit puree and the cooling and molding process, the resulting gummy has suitable chewiness, softness and elasticity, a delicate taste, and does not stick to the teeth. It is suitable for consumers of all ages, has strong practicality, and is suitable for promotion.

[0014] At the same time, add ≥1×10 highly active probiotics from Lactobacillus and Bifidobacterium. 9 CFU / g has potential health benefits such as regulating gut microbiota, promoting digestion, and enhancing immunity. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of a method for preparing fruit puree gummies according to the present invention. Detailed Implementation

[0016] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] This invention provides a technical solution: a fruit puree gummy and its preparation method, which has broad application potential in multiple fields, provides reliable protection for various surfaces, and also has certain advantages in terms of aesthetics and decoration. To demonstrate this technical solution in detail, six embodiments are provided for verification. The following embodiments all utilize the fruit puree gummies and their preparation methods provided by this technical solution, and the preparation steps are as follows: S1. Fruit processing: Wash fresh fruit with running water to remove surface dirt, pesticide residues, etc., and remove inedible parts such as stems and cores. The fruit is a mixture of two or more fruits selected from apples, pears, strawberries, blueberries, mangoes, bananas, peaches, and oranges. The fruit is selected before juicing, choosing parts that are moderately ripe and free from rot or spoilage.

[0018] S2. Juicing and filtering: Put the processed fruit into a juicer to extract the juice, and then filter it through a filter or homogenizer to get a smooth fruit puree and remove the fruit pulp residue. S3. Fruit puree sterilization: Pasteurization and ultra-high temperature (UHT) sterilization are used to sterilize the fruit puree, killing any microorganisms that may be present. The sterilized fruit puree is then cooled to 4-10℃. The fruit puree sterilization process is a two-stage process: Stage 1: Ultra-high temperature (UHT) sterilization, temperature 135-140℃, time 4-6 seconds; Stage 2: Pasteurization, temperature 72-75℃, time 15-20 minutes. After sterilization, the puree is immediately cooled to below 4℃, and the total bacterial count is tested to be ≤100 CFU / g.

[0019] S4. Sugar syrup preparation: Weigh out granulated sugar, glucose syrup, and water according to the formula ratio, add them to a stainless steel pot, heat and stir constantly to fully dissolve the sugar and make a uniform sugar syrup, then add food additives. The sugar syrup preparation includes the following steps: Raw material processing: Weigh out granulated sugar, glucose syrup, and water according to the formula, add them to a stainless steel jacketed kettle, turn on steam heating to fully mix the sugar and water, heat to boiling, stirring constantly to prevent the sugar syrup from burning; Sugar syrup mixing: Add food additives to the concentrated sugar syrup and stir evenly, continuing to stir for 5-10 minutes after addition to ensure the additives are fully dissolved and evenly dispersed in the sugar syrup; Sugar syrup cooling: Cool the sugar syrup to 70°C. At 80℃, the sugar solution is continuously stirred during the cooling process to ensure a uniform temperature drop. The cooled sugar solution is then subjected to quality checks to ensure it meets the requirements for preparing fruit puree soft candy. The sugar solution formula consists of 50-70wt% white sugar, 20-40wt% glucose syrup, and 10-20wt% water. The food additive formula consists of 0.3-1wt% edible gum, 0.1-0.3wt% citric acid, 0.05-0.2wt% edible flavoring, and 0.01-0.05wt% vitamin C.

[0020] S5. Fruit puree molding: Add the activated probiotic powder and cooled fruit puree to the sugar syrup, stir evenly to ensure the probiotics are evenly distributed in the mixture. Cool the mixture to 40-50℃ and pour it into pre-prepared animal-shaped molds. Place the molds in a cooling tunnel or refrigerator and cool at 4-10℃ for 1-2 hours to allow the soft candy to gradually solidify. The probiotic powder is selected from one or more of Lactobacillus and Bifidobacterium genera, and the probiotic powder has been freeze-dried and activated under aseptic conditions before being added, with a viable count of not less than 1×10^9 CFU / g. The mass ratio of fruit puree to sugar syrup is 20-40wt%:60-80wt%. Control the mixing temperature at 30-50℃ and the mixing time at 5-10 minutes to ensure that the probiotics are evenly distributed and not inactivated by high temperature.

[0021] S6. Demolding and Packaging: After the fruit puree gummies have completely solidified, remove them from the mold. Place the demolded gummies in a drying oven and dry them at 40-50℃ for 12-24 hours. After drying, select the gummies, remove those that do not meet the appearance requirements, and then package and seal them for storage.

[0022] Examples 1 to 3 were implemented using a mixture of fruit puree and sugar syrup in a ratio of 40wt%:60wt%, and Examples 4 to 6 were implemented using a mixture of fruit puree and sugar syrup in a ratio of 20wt%:80wt%.

[0023] Example 1: The sugar solution formula consists of 550g (55wt%) white sugar, 300g (30wt%) glucose syrup, 140g (14wt%) water, 5.7g (0.57wt%) edible gum, 2g (0.2wt%) citric acid, 2g (0.2wt%) edible flavoring, and 3g (0.03wt%) vitamin C.

[0024] Example 2: The sugar solution formula consists of 700g (70wt%) white sugar, 200g (20wt%) glucose syrup, 98.5g (9.85wt%) water, 10g (1wt%) edible gum, 3g (0.3wt%) citric acid, 15g (0.15wt%) edible flavoring, and 5g (0.05wt%) vitamin C.

[0025] Example 3: The sugar solution formula consists of 500g (50wt%) white sugar, 390g (39wt%) glucose syrup, 100g (10wt%) water, 8g (0.8wt%) edible gum, 1g (0.1wt%) citric acid, 1g (0.1wt%) edible flavoring, and 1g (0.1wt%) vitamin C.

[0026] Example 4: The sugar solution formula consists of 550g (55wt%) white sugar, 300g (30wt%) glucose syrup, 140g (14wt%) water, 5.7g (0.57wt%) edible gum, 2g (0.2wt%) citric acid, 2g (0.2wt%) edible flavoring, and 3g (0.03wt%) vitamin C.

[0027] Example 5: The sugar solution formula consists of 700g (70wt%) white sugar, 200g (20wt%) glucose syrup, 98.5g (9.85wt%) water, 10g (1wt%) edible gum, 3g (0.3wt%) citric acid, 15g (0.15wt%) edible flavoring, and 5g (0.05wt%) vitamin C.

[0028] Example 6: The sugar solution formula consists of 500g (50wt%) white sugar, 390g (39wt%) glucose syrup, 100g (10wt%) water, 8g (0.8wt%) edible gum, 1g (0.1wt%) citric acid, 1g (0.1wt%) edible flavoring, and 1g (0.1wt%) vitamin C.

[0029] Comparative Example 1: Using commercially available Ying's Changrunduo infant prune puree.

[0030] Verification test: Verification was conducted by examining the appearance, color, aroma, and taste of the fruit puree gummies.

[0031] A panel of 20 professional food tasters and 50 ordinary consumers was invited to evaluate the taste and flavor of the fruit puree gummies prepared in Examples 1 to 6 and the commercially available fruit puree in Comparative Example 1. The evaluation criteria included appearance, color, aroma and taste. The tasters and consumers scored each sample with a maximum score of 10. The average of the three test results was taken, and the following data was obtained and compiled into the table below.

[0032]

[0033] Comparative data shows that the fruit puree gummies, produced using ultra-high temperature instantaneous sterilization (UHT pasteurization combination), effectively kill pathogenic bacteria and spoilage microorganisms in the fruit raw materials. After sterilization, the total bacterial count in the fruit puree is ≤100 CFU / g, far below food safety standards, greatly improving the product's microbial safety. Furthermore, through a reasonable ratio of sugar solution to fruit puree and a cooling and molding process, the resulting gummies have suitable chewiness, softness, and elasticity, a delicate taste, and do not stick to teeth, making them suitable for consumers of all ages.

[0034] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended embodiments and their equivalents.

Claims

1. A method for preparing fruit puree gummies, characterized in that: The production steps are as follows: S1. Fruit processing: Rinse fresh fruit with running water to remove surface dirt, pesticide residues, etc., and remove inedible parts such as stems and pits. S2. Juicing and filtering: Put the processed fruit into a juicer to extract the juice, and then filter it through a filter or homogenizer to get a smooth fruit puree and remove the fruit pulp residue. S3. Fruit puree sterilization: The fruit puree is sterilized by pasteurization and ultra-high temperature instantaneous sterilization to kill any microorganisms that may be present. The sterilized fruit puree is then cooled to 4-10℃. S4. Sugar syrup preparation: Weigh out white sugar, glucose syrup and water according to the formula ratio, add them to a stainless steel pot, heat and stir constantly to fully dissolve the sugar and make a uniform sugar syrup, and add food additives. S5. Fruit puree molding: Add the activated probiotic powder and cooled fruit puree to the sugar syrup and stir evenly to ensure that the probiotics are evenly distributed in the mixture of sugar syrup and fruit puree. Cool the mixture to 40-50℃ and pour it into the pre-prepared animal-shaped molds. Place the molds in a cooling tunnel or refrigerator and cool them at 4-10℃ for 1-2 hours to allow the soft candy to gradually solidify and take shape. S6. Demolding and Packaging: After the fruit puree gummies have completely solidified, remove them from the mold. Place the demolded gummies in a drying oven and dry them at 40-50℃ for 12-24 hours. After drying, select the gummies, remove those that do not meet the appearance requirements, and then package and seal them for storage.

2. The method for preparing fruit puree gummies according to claim 1, characterized in that: The fruit is a mixture of two or more fruits selected from apples, pears, strawberries, blueberries, mangoes, bananas, peaches, and oranges. The fruit is selected before juicing, with the parts that are moderately ripe and free from rot or spoilage.

3. The method for preparing fruit puree gummies according to claim 1, characterized in that: The sugar solution formula comprises 50-70 wt% white sugar, 20-40 wt% glucose syrup and 10-20 wt% water, and the food additive formula comprises 0.3-1 wt% edible gum, 0.1-0.3 wt% citric acid, 0.05-0.2 wt% edible flavoring and 0.01-0.05 wt% vitamin C.

4. The method for preparing fruit puree gummies according to claim 1, characterized in that: The probiotic powder is selected from one or more of the genera Lactobacillus and Bifidobacterium, and the probiotic powder is freeze-dried and activated under sterile conditions before being added, with a live bacteria count of not less than 1×10^9 CFU / g.

5. The method for preparing fruit puree gummies according to claim 1, characterized in that: The mass ratio of fruit puree to sugar solution is 20-40wt%:60-80wt%. The mixing temperature is controlled at 30-50℃ and the mixing time is 5-10 minutes to ensure that the probiotics are evenly distributed and not inactivated by high temperature.

6. The method for preparing fruit puree gummies according to claim 1, characterized in that: The sugar solution preparation includes the following steps: A1. Raw material processing: Weigh out white sugar, glucose syrup and water according to the formula, add them to a stainless steel jacketed kettle, turn on the steam heating to make the sugar and water mix thoroughly, heat to boiling, and stir constantly to prevent the sugar solution from burning. A2. Mix the sugar solution. Add the food additives to the concentrated sugar solution and stir well. Continue stirring for 5-10 minutes after adding the additives to ensure that they are fully dissolved and evenly dispersed in the sugar solution. A3. Cooling the sugar solution: Cool the sugar solution to 70-80℃. During the cooling process, continuously stir the sugar solution to ensure that the temperature drops evenly. After cooling, perform a quality check on the sugar solution to ensure that it meets the requirements for preparing fruit puree soft candy.

7. The method for preparing fruit puree gummies according to claim 1, characterized in that: The fruit puree is sterilized using a two-stage sterilization process: First stage: Ultra-high temperature instantaneous sterilization (UHT), temperature 135-140℃, time 4-6 seconds; Second stage: pasteurization, temperature 72-75℃, time 15-20 minutes; After sterilization, immediately cool to below 4°C and test the total bacterial count in the fruit puree to ≤100 CFU / g.

8. A type of fruit puree gummy, characterized in that: The method for preparing fruit puree gummies according to any one of claims 1-7.

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