A composition and its application in hawthorn strips

Abstract

The invention discloses a composition and its application in hawthorn strips, belonging to the field of food processing. By preparing a composition by mixing xylitol, dihydrate crystalline trehalose and isomalt, the composition has mild sweetness and can alleviate sour taste, and has good adhesion. The composition is applied to the preparation of hawthorn strips, combined with the improvement of the process, the hawthorn strips are guaranteed to have a sweet and sour taste and good formability, while reducing the amount of sugar added by 10%-15%, and shortening the drying time, and the prepared product has good sensory properties.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a composition and application thereof in hawthorn strips. Background Art

[0002] Currently, the hawthorn bars on the market are mainly made from fresh hawthorn fruit, with a large amount of sucrose added, mixed, boiled and dried. However, due to the high content of sour components in hawthorn and the prominent sour taste, in order to ensure a uniform sweet and sour taste, a large amount of sugar is often needed in the preparation process of hawthorn bars. The total sugar content of the product exceeds 80%. Long-term consumption can not only easily lead to increased blood sugar and weight gain, but also cause tooth decay.

[0003] In response to the above problems, CN102077889A discloses a hawthorn product and a method for making the same, which uses xylitol and maltose to replace sucrose, reducing the total sugar content in hawthorn to 55%. However, on the one hand, the sugar content of the hawthorn product still exceeds 50%, and on the other hand, xylitol and maltose have extremely high water absorption, viscosity and strong water retention, resulting in the product meeting the moisture content requirements of GB / T 31318-2014 Preserved Hawthorn Products. The drying time for 5cm×1cm×0.5cm hawthorn strips needs to reach more than 50h. Summary of the invention

[0004] Based on the above problems, one of the objects of the present invention is to provide a composition, which can be used to prepare hawthorn products, thereby alleviating the sour taste of hawthorn, reducing the total sugar content and keeping the product uniform sourness and sweetness; the second object of the present invention is to provide a method for preparing hawthorn strips, by adding the composition to hawthorn strips and improving the production process, so that the prepared hawthorn strips can reduce the sugar content while ensuring a uniform sour and sweet taste, and can also effectively shorten the drying time.

[0005] The first technical solution of the present invention discloses a composition, including xylitol, a sour taste mitigating agent, and a molding agent;

[0006] Further, based on the total weight of the composition as 100%, the raw material components of the composition include: 50%-55% xylitol, 20%-25% sour taste mitigating agent, and 20%-25% molding agent;

[0007] Furthermore, the sour taste mitigating agent is dihydrate crystalline trehalose, and the molding agent is isomalt.

[0008] The second technical solution of the present application discloses the application of the above-mentioned composition in hawthorn products. When it is used to prepare hawthorn products, the addition amount of the composition is 40%-45% based on the total amount of hawthorn product raw materials as 100%.

[0009] The third technical scheme of the present application discloses a method for preparing hawthorn strips, comprising mixing the above-mentioned composition with hawthorn puree, boiling to obtain hawthorn pulp, placing in a mold, vacuum cooling to form, and drying to obtain a finished product.

[0010] Furthermore, the boiling temperature is 60-65° C. and the time is 12-15 minutes.

[0011] Furthermore, the vacuum cooling molding time is 30-35 minutes.

[0012] Furthermore, the drying is secondary drying, and the specific steps are: the drying temperature is 45-47° C., the primary drying time is 3-4 hours, and the secondary drying time is 15-16 hours.

[0013] Furthermore, after the primary drying and before the secondary drying, the primary dried material is taken out, demoulded, cut into strips, and shaped, and then placed in a constant temperature and humidity box at a temperature of 25° C. and a humidity of 30% for a static softening treatment for 15-17 minutes.

[0014] The present application also discloses hawthorn strips prepared according to the above preparation method.

[0015] The beneficial effects of the present invention are:

[0016] The invention prepares a composition by mixing xylitol, dihydrate crystalline trehalose and isomalt. The composition has mild sweetness and can alleviate sour taste. The composition is used to prepare hawthorn products. Compared with the prior art, the total sugar content can be reduced from 55%-80% in the prior art to 40%-45% while maintaining a uniform taste of the hawthorn products.

[0017] In the process of preparing hawthorn strips, the present invention adds a composition prepared by xylitol, dihydrate crystalline trehalose and isomalt, and combines vacuum cooling molding and secondary drying processes, thereby ensuring that the hawthorn strips have good formability while reducing the viscosity of the product. Compared with the prior art, the technical solution of the present application shortens the drying time from more than 50 hours in the prior art to less than 20 hours, effectively shortening the drying time and improving production efficiency. DETAILED DESCRIPTION

[0018] The present invention is described in detail below by way of examples. It is necessary to point out that the following examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Those skilled in the art in this field can make some non-essential improvements and adjustments to the present invention based on the above content of the present invention.

[0019] The first embodiment of the present invention discloses a composition comprising xylitol, a sour taste mitigating agent, and a molding agent.

[0020] In the prior art, reducing the sugar content of hawthorn products generally refers to reducing the sucrose content, usually by adding sweeteners with extremely high sweetness (such as stevioside, sucralose, etc.) or sugar substitutes with similar properties to sucrose. Since hawthorn has an extremely high content of sour substances, its taste is sharp and sour. In actual applications, the applicant found that although adding sweeteners with extremely high sweetness (such as stevioside, sucralose, etc.) can greatly reduce the amount of sugar added, the sour and sweet taste of the product is extremely inconsistent; therefore, it is necessary to select sugars with similar sweetness to sucrose and no other peculiar smell. The preferred ones in this application are xylitol, dihydrate crystalline trehalose and isomalt. These three sugars have a mild sweetness and will not introduce other obvious peculiar smells.

[0021] In the present embodiment, the purpose of selecting xylitol is to serve as a basic sugar substitute for sweetness. This is because the sweetness of xylitol is the same as that of sucrose, and the taste is similar. Adding xylitol to hawthorn will not introduce other odor components, and will also bring a refreshing taste.

[0022] In the present embodiment, the sour taste moderator refers to a sugar substitute having a sweetness lower than 70% of the sweetness of sucrose and having a sour taste inhibitory effect, and the sour taste inhibitory effect refers to that when the sour taste component remains unchanged, the sour taste that can be felt by the human taste sense is significantly reduced. The purpose of adding the sour taste moderator is to moderate the sour taste of the product raw material. The prior art is mostly to adjust the acidity in hawthorn by adding sugars to balance the sweetness and acidity, which means that the higher the acidity, the more sugar is added, so as to achieve the purpose of balancing the sour taste. In the present application, the applicant found that there are some acidity moderators in the sugar substitute, although its own sweetness is not high, but it has an inhibitory effect on the presentation of sour taste. When it is added to the hawthorn bar, although the sweetness and addition of the added sugar are reduced, due to its inhibitory effect on sour taste, the sour taste that people can feel is also reduced accordingly, so that it can achieve both the addition of reducing the overall sugar and the purpose of sweet and sour balance.

[0023] In the present application, the sour taste mitigating agent is dihydrate crystalline trehalose, which has a sweetness of about 45% of that of sucrose. Adding it to hawthorn products in small amounts can partially suppress the sour taste of hawthorn, thereby reducing the overall sugar content of the product.

[0024] In the present embodiment, the molding agent refers to a sugar that is not viscous and has a lower sweetness than sucrose, but can make the various components of the product bonded and formed. In the prior art, low-sweetness high-viscosity sugars such as maltose are added as molding agents, which is to make the various components of the product adhere to substances such as high-viscosity maltose, so as to achieve the purpose of molding the product. The difference is that the product obtained by the former is non-viscous, while the product prepared by the latter has high viscosity. In hawthorn products, in order to ensure taste, the addition amount of low-sweetness high-viscosity molding agents such as maltose usually needs to reach more than 30%, resulting in the problem that the product viscosity is too high, the moisture is difficult to volatilize during drying, and the drying time is too long.

[0025] In the present application, the molding agent is isomalt, which has high adhesiveness. By adding it to hawthorn products, a small amount of it can produce a product with good molding properties and low viscosity, thereby significantly reducing the drying time of the product.

[0026] In some specific embodiments, based on 100% of the total weight of the composition, the raw material components of the composition include: 50%-55% xylitol, 20%-25% sourness mitigating agent, and 20%-25% molding agent.

[0027] In this embodiment, the amount of xylitol added to the composition is 50%-55%. This is because xylitol, as a basic sugar substitute, serves to provide basic sweetness for the product. Therefore, xylitol should be the main component in the composition. If the amount is lower than this, the basic sweetness of the composition is too low, which will affect the taste of the finished product and make the sweetness uncoordinated; if the basic sweetness is too high, the product has a heavier refreshing taste, which masks the flavor of the raw materials; the amount of sourness mitigator added is 20%-25%. If it is lower than this, the sour taste in hawthorn cannot be effectively suppressed, and if it is higher than this, the overall taste coordination will be affected; the amount of molding agent added is 20%-25%. If it is lower than this, the bonding effect is low, the product has poor moldability or no moldability, and if it is higher than this, the product will be too viscous.

[0028] In some specific embodiments, the sour taste mitigating agent is dihydrate crystalline trehalose, and the molding agent is isomalt.

[0029] The second embodiment of the present application discloses the application of the above-mentioned composition in hawthorn products. When it is used to prepare hawthorn products, the total amount of raw materials of hawthorn products is 100%, and the addition amount of the composition is 40%-45%. Compared with the prior art, the amount of sugar added is generally >55%. When the composition of the present application is added to hawthorn products with extremely high acidity content, its addition amount is reduced by about 10%-15%, and the sweetness of the overall composition is significantly lower than sucrose, achieving the purpose of reducing sweetness and total sugar addition. At the same time, if it is lower than this addition amount, the product sugar content is too little, the sour taste is obvious and the formability is poor; if it is higher than this addition amount, the product is too viscous and has a poor taste. If the addition amount is too high, it will easily cause the mixed and boiled materials to become syrup and cannot be formed. The hawthorn product is a product made of hawthorn and sugar as the main raw materials, through pulping, molding, drying and other processes, including but not limited to hawthorn slices, hawthorn strips, hawthorn cakes, and hawthorn fruit pills.

[0030] The third embodiment of the present application discloses a method for preparing hawthorn strips, comprising mixing the above-mentioned composition with hawthorn puree, boiling to obtain hawthorn pulp, placing it in a mold, vacuum cooling and forming it, and drying it to obtain a finished product; the vacuum cooling and forming time is 30-35 minutes, and the temperature of the hawthorn pulp is cooled to 25°C; the drying is secondary drying, and its specific steps are: drying temperature is 45-47°C, primary drying time is 3-4h; secondary drying time is 15-16h; after the primary drying and before the secondary drying, it also includes taking out the primary dried material, demolding, cutting into strips, and shaping it, and then placing it in a constant temperature and humidity box with a temperature of 25°C and a humidity of 30% for a static softening treatment for 15-17 minutes.

[0031] In the implementation manner of the present application, the hawthorn puree is prepared by selecting non-moldy and non-damaged hawthorns, washing them with clean water until there are no impurities visible to the naked eye, removing the cores using a fully automatic core removal machine, and then steaming and pulping them.

[0032] In the embodiment of the present application, the composition is xylitol, dihydrate crystalline trehalose and isomalt; the composition is used in hawthorn strips, which can greatly reduce the amount of total sugar added while ensuring the sour and sweet balance of hawthorn.

[0033] However, in the above composition, xylitol and dihydrate crystalline trehalose have strong water retention, and xylitol also has strong water absorption, resulting in a long drying time for hawthorn strips. The applicant found in actual operation that for hawthorn strips with a size of 5cm×1cm×0.5cm, the drying time after adding the composition of the present application is still as long as 50 hours or more. At the same time, the prior art chooses to add maltose as a molding agent, and its addition amount is large, the product viscosity is high, and the water mobility is reduced, which not only takes a long drying time, but also easily leads to the problem of severe hardening of the surface and high internal water content.

[0034] In order to solve the above problems, the present application first selects isomalt as the forming agent, which reduces the viscosity of the product and can achieve the effect of uniform water loss, thereby solving the problem of severe hardening of the surface of the finished hawthorn strips and high internal moisture content; but due to the high water retention of xylitol and dihydrate crystalline trehalose and the strong water absorption of xylitol, the drying time will not be significantly reduced.

[0035] Furthermore, the present application adopts a vacuum cooling molding process to replace the traditional drying molding process. The traditional drying molding method is only to reduce the moisture content by long-term drying to make the product viscous and then form it. Although this method can also form, the water loss is uneven, and there will also be problems such as difficulty in demolding. The vacuum cooling molding process, on the one hand, can quickly reduce the temperature of the low-viscosity slurry, so that the product can be formed and easy to demold and dry; on the other hand, part of the slurry's moisture will be evenly dissipated during the vacuum cooling process, thereby reducing the moisture content of the dry material and shortening the product drying time.

[0036] After vacuum cooling and forming, the material is dried in a secondary drying method. After the primary drying and before the secondary drying, the primary dried material is taken out, demoulding, cutting, shaping, and then placed in a constant temperature and humidity chamber at a temperature of 25°C and a humidity of 30% for 15-17 minutes for softening. The purpose is to balance the moisture inside and outside the dried material and avoid the problem of severe hardening of the material surface due to long-term continuous drying. At the same time, the static softening treatment is conducive to the circulation of moisture inside and outside the material, so that the moisture flow is enhanced in the subsequent drying process, further shortening the drying time.

[0037] In summary, by forming a specific composition and utilizing vacuum cooling molding and secondary drying processes, the hawthorn strips can be formed while effectively reducing the drying time, reducing the product drying time from more than 50 hours in the prior art to less than 20 hours.

[0038] In some specific embodiments, the boiling temperature is 60-65° C. and the cooking time is 12-15 min.

[0039] In some specific embodiments, the vacuum cooling molding time is 30-35 minutes.

[0040] The following will disclose specific embodiments for implementing the present application, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present application.

[0041] Example 1 A composition

[0042] The composition comprises 100 kg of xylitol, 55 kg of dihydrate crystalline trehalose and 55 kg of isomalt.

[0043] Example 2 A composition

[0044] The composition comprises 100kg of xylitol, 50kg of dihydrate crystalline trehalose and 50kg of isomalt.

[0045] Example 3 A composition

[0046] The composition comprises 100 kg of xylitol, 60 kg of dihydrate crystalline trehalose and 60 kg of isomalt.

[0047] When the composition obtained in the above embodiment is applied to hawthorn products, the addition amount thereof is 40%-50% of the raw material, which can achieve a moderate sweet and sour taste. However, in the prior art, sucrose is simply added, and the addition amount thereof needs to be more than 80% of the raw material, and xylitol and maltose are added, and the addition amount thereof needs to be about 55% of the raw material (CN102077889A; A hawthorn product and its preparation method). It can be seen that when the composition of the present application is used in hawthorn products, the total sugar content can be greatly reduced while ensuring a balanced sweet and sour taste.

[0048] Example 4 Preparation of Hawthorn Strips

[0049] (1) Select hawthorns that are not moldy or damaged, wash them with clean water until there are no impurities visible to the naked eye, remove the cores using a fully automatic core removal machine, and then steam and beat them to make hawthorn paste;

[0050] (2) 60 kg of hawthorn puree and 40 kg of the composition of Example 1 were uniformly mixed, and the mixture was boiled at 60° C. for 15 min to obtain hawthorn pulp;

[0051] (3) placing the hawthorn pulp in a vacuum cooler for 30 minutes to obtain a dry material;

[0052] (4) Place the dried material in a drying oven and dry at 45°C for 3 hours;

[0053] (5) After primary drying, the dried material is taken out, demoulded, cut into strips, and shaped, and then placed in a constant temperature and humidity chamber at a temperature of 25°C and a humidity of 30% to allow it to stand and soften for 15 minutes;

[0054] (6) The softened dried material is placed in a drying oven and dried for a second time at 45°C for 16 h to obtain finished hawthorn strips.

[0055] Example 5 Preparation of Hawthorn Strips

[0056] (1) Select hawthorns that are not moldy or damaged, wash them with clean water until there are no impurities visible to the naked eye, remove the cores using a fully automatic core removal machine, and then steam and beat them to make hawthorn paste;

[0057] (2) 57 kg of hawthorn puree and 43 kg of the composition of Example 1 were uniformly mixed, and the mixture was boiled at 63° C. for 13 min to obtain hawthorn pulp;

[0058] (3) placing the hawthorn pulp in a vacuum cooler for 33 minutes to obtain a dry material;

[0059] (4) Place the dried material in a drying oven and dry it at 45°C for 3.5 hours;

[0060] (5) After primary drying, the dried material is taken out, demoulded, cut into strips, and shaped, and then placed in a constant temperature and humidity chamber at a temperature of 25°C and a humidity of 30% for a 16-minute softening treatment;

[0061] (6) The softened dried material is placed in a drying oven and dried for a second time at 45°C for 15.5 hours to obtain finished hawthorn strips.

[0062] Example 6 Preparation of Hawthorn Strips

[0063] (1) Select hawthorns that are not moldy or damaged, wash them with clean water until there are no impurities visible to the naked eye, remove the cores using a fully automatic core removal machine, and then steam and beat them to make hawthorn paste;

[0064] (2) 55 kg of hawthorn puree and 45 kg of the composition of Example 1 were uniformly mixed, and the mixture was boiled at 65° C. for 12 min to obtain hawthorn pulp;

[0065] (3) placing the hawthorn pulp in a vacuum cooler for 35 minutes to obtain a dry material;

[0066] (4) Place the dried material in a drying oven and dry at 45°C for 4 hours;

[0067] (5) After primary drying, the dried material is taken out, demoulded, cut into strips, and shaped, and then placed in a constant temperature and humidity chamber at a temperature of 25°C and a humidity of 30% for 17 minutes for softening treatment;

[0068] (6) The softened dried material is placed in a drying oven and dried for a second time at 45°C for 15 h to obtain finished hawthorn strips.

[0069] Comparative Example 1 Preparation of Hawthorn Strips

[0070] The preparation method is the same as that of Example 4, except that the comparative example 1 adopts a drying molding process and the softening treatment after the first drying is omitted.

[0071] Comparative Example 2 Preparation of Hawthorn Strips

[0072] The preparation method is the same as that of Example 4, except that the comparative example 2 adopts a drying molding process.

[0073] Comparative Example 3 Preparation of Hawthorn Strips:

[0074] The preparation method is the same as that of Example 4, except that, in Comparative Example 3, the softening treatment after the first drying is omitted.

[0075] Comparative Example 4 Preparation of Hawthorn Strips

[0076] The preparation method is the same as that of Example 4, except that in Comparative Example 4, the composition is replaced with 33 kg of xylitol and 40 kg of maltose (CN102077889A).

[0077] Comparative Example 5 Preparation of Hawthorn Strips

[0078] The preparation method is the same as that of Example 4, except that in Comparative Example 5, the dihydrate crystalline trehalose in the composition is replaced by xylose.

[0079] Comparative Example 6 Preparation of Hawthorn Strips

[0080] The preparation method is the same as that of Example 4, except that in Comparative Example 6, the isomalt in the composition is replaced by maltose.

[0081] Test Example 1 Moisture Content Test

[0082] Hawthorn products such as hawthorn strips belong to the hawthorn cake products in "GB / T 31318-2014 Preserved Hawthorn Products", and their moisture content should be ≤50%. However, in the actual production process, in order to meet the transportation and taste requirements, while meeting the product characteristics, the moisture content of hawthorn strips products is preferably within the range of 20%-25%. This application analyzes the quality of hawthorn strips prepared by different preparation methods and raw material ratios by testing the moisture content of hawthorn strips prepared in Examples 4-6 and Comparative Examples 1-5.

[0083] Test method: Cut the samples prepared in Examples 4-6 and Comparative Examples 1-5 into pieces, weigh 5g of the sample and place it in a constant weight flat weighing bottle, put it in a 101℃-105℃ drying oven and dry it for 2h, cover it and take it out of the dryer and cool it for 0.5h before weighing it. Then put it in the drying oven and dry it for 1h, take it out of the dryer and cool it for 0.5h before weighing it again. Repeat the above operation until the difference in mass between the two times does not exceed 2mg. Repeat the experiment three times and take the average value of the results. The moisture content X is calculated as follows:

[0084] .

[0085] Where:

[0086] m1-mass of weighing bottle and sample (g);

[0087] m2-mass of weighing bottle and sample after drying (g);

[0088] m3 - mass of the weighing bottle (g).

[0089] Experimental results: See Table 1.

[0090] Result analysis: As shown in Table 1, the moisture contents of Examples 4-6 are all between 20% and 25%, indicating that the products prepared by the composition of the specific composition and the vacuum cooling molding and secondary drying process can reach the predetermined moisture content in a drying time of less than 20 hours; compared with Example 1, the moisture content of Example 1 is significantly higher than that of Example 4, indicating that a longer drying time is required to achieve the predetermined moisture content of the product by using the traditional molding and drying process; compared with Example 2 and Example 3, the moisture content of Example 1 is higher, indicating that the vacuum cooling molding and secondary drying process can achieve the purpose of reducing the drying time of the product by reducing the moisture content of the dried material and enhancing the internal moisture flow of the material; compared with Example 2 and Example 3, the moisture contents of Example 2 and Example 3 did not reach the predetermined moisture content, indicating that only by using the vacuum cooling molding and secondary drying process at the same time can the drying time of the product be reduced to 20 h or less; compared with comparative example 4, the moisture content of comparative example 4 is much higher than that of comparative example 4, indicating that when preparing hawthorn bar products using the sugar combination disclosed in the prior art (CN102077889A), a longer drying time is required to achieve a moisture content of 20%-25%. This is because xylitol and maltose both have strong water retention properties, and at the same time, xylitol and maltose also have extremely high water absorption and viscosity, respectively, resulting in a high moisture content and high viscosity of the product, and the moisture is difficult to evaporate by drying; compared with comparative example 5, the moisture content of embodiment 4 is not much different, because xylose also has low water absorption; compared with comparative example 6, the moisture content of embodiment 4 is lower than that of comparative example 6, maltose is used as a molding agent, the viscosity of the dried material is relatively large, and the moisture is difficult to evaporate during drying, especially after a period of drying, the viscosity of the material increases due to the decrease in moisture content, which makes it more difficult to evaporate the moisture, and a longer drying time is required for the product to reach a predetermined moisture content.

[0091] Table 1 Moisture test results

[0092] .

[0093] Test Example 2 Sensory Evaluation

[0094] The hawthorn strips of Examples 4-6 and Comparative Examples 1-6 were subjected to sensory scoring based on four aspects, namely, tissue state, color, elasticity, and taste, to analyze the quality of the hawthorn strips products.

[0095] Sensory evaluation method: The sensory evaluation panel is composed of 10 (5 males, 5 females, aged between 25-40) food professionals who have undergone comprehensive training. A sensory scoring standard for hawthorn strips was formulated. According to the scoring table, the evaluation panel evaluated the hawthorn strips obtained in Examples 4-6 and Comparative Examples 1-6 from four aspects: tissue state, color, elasticity, and taste. 10 groups of samples were placed in disposable paper plates and randomly numbered according to 3-digit numbers. The sensory evaluation panel members scored objectively and independently. The evaluation of each sample was separated by 3-5 minutes. Each sample was rinsed with clean water before evaluation. The scores of all the reviewers were counted and the scores were averaged. The specific scoring standards are shown in Table 2.

[0096] Table 2 Sensory evaluation standards for hawthorn strips

[0097] .

[0098] Experimental results: See Table 3.

[0099] Analysis of the results: As can be seen from Table 3, the sensory scores of Examples 4-6 are relatively similar, all above 96 points, indicating that the hawthorn strips made using a specific composition and vacuum cooling molding and secondary drying processes have a suitable sweet and sour taste, and the predetermined moisture content is reached after drying for less than 20 hours, and the overall sensory quality of the product is good; Compared with Comparative Example 1, the sensory score of Example 4 is significantly higher than that of Comparative Example 1. Comparative Example 1 adopts traditional molding and drying processes, and the internal moisture content of the product is high when the drying time is less than 20 hours, but hardening occurs on the surface under long-term continuous drying, and the overall sensory quality is poor; Compared with Comparative Example 2 and Comparative Example 3, the scores of various indicators of Comparative Example 1 are lower. Compared with the traditional molding and drying processes, the vacuum cooling process and the secondary drying process respectively reduce the moisture content of the dried material and enhance the internal moisture flow of the material, and both shorten the partial drying time of the product, thereby improving the quality of the product to a certain extent; Example 4 and Compared with Comparative Example 2 and Comparative Example 3, the scores of various indicators are relatively high, indicating that only the hawthorn strips prepared by vacuum cooling molding and secondary drying process have good sensory quality; compared with Comparative Example 4, Example 4 has a higher sensory score, indicating that the composition used in the present application can ensure that the product with a drying time of less than 20 hours has good quality, because the composition has mild sweetness and can alleviate part of the sour taste of hawthorn, has good formability but low viscosity; compared with Comparative Example 5, Example 4 has a higher taste score, and the scores of the other three indicators are not much different. This is because xylose has a lower sweetness but does not have the effect of alleviating sourness, resulting in a significant sour taste of the product; compared with Comparative Example 6, Example 4 has a higher score for various indicators. This is because maltose has a higher viscosity. Although it can make the product have better formability, it is also easy to make the product sticky in the mouth, and it causes the moisture to be difficult to volatilize during the drying process of the product, and the established moisture content is not reached, and the overall sensory quality is reduced.

[0100] Table 3 Sensory evaluation results

[0101] .

[0102] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing hawthorn strips, characterized in that: The steps include: The composition is mixed with hawthorn puree, boiled to obtain hawthorn pulp, placed in a mold, vacuum cooled and formed, and then dried to obtain a finished product; Wherein, the composition comprises xylitol, dihydrate crystalline trehalose, and isomalt; The drying is a secondary drying, and the specific steps are: the drying temperature is 45-47°C, the primary drying time is 3-4h; the secondary drying time is 15-16h; After the primary drying and before the secondary drying, the primary dried material is taken out, demoulded, cut into strips, shaped, and then placed in a constant temperature and humidity box at a temperature of 25° C. and a humidity of 30% for a static softening treatment for 15-17 minutes.

2. The preparation method according to claim 1, characterized in that: Based on 100% of the total weight of the composition, the raw material group of the composition is: 50%-55% of xylitol, 20%-25% of dihydrate crystalline trehalose, and 20%-25% of isomalt.

3. The preparation method according to claim 1, characterized in that: Based on the total amount of hawthorn product raw materials being 100%, the added amount of the composition is 40%-45%.

4. The preparation method according to claim 1, characterized in that: The boiling temperature is 60-65° C. and the boiling time is 12-15 minutes.

5. The preparation method according to claim 1, characterized in that: The vacuum cooling molding time is 30-35 minutes.

6. A hawthorn strip prepared according to any one of the preparation methods of claims 1-5.