Peach jelly and preparation method thereof

Abstract

The invention provides a peach jelly and a preparation method thereof. The steps include: obtaining peeled peach pieces according to a mold; steaming to kill enzymes; preliminarily freeze-drying to obtain peach pieces in a preliminarily dehydrated state; dipping in a mixed solution of carboxymethyl chitosan and water-soluble dietary fiber obtained by enzymatic extraction; taking out and freeze-drying again to obtain a quasi-freeze-dried peach piece with a macroporous structure; dipping in a low-viscosity konjac gum solution containing milk small bursting beads; taking out and coating, drying and sterilizing to obtain. The invention obtains a peach piece in a preliminarily dehydrated state with a microporous structure, and the fine and dense pores facilitate the entry of carboxymethyl chitosan to strengthen the fiber toughness of the peach piece; the second freeze-drying obtains a quasi-freeze-dried peach piece with a macroporous structure, which is not completely freeze-dried and is convenient for rehydration, but at the same time has formed a stable porous structure, which can facilitate the entry of low-viscosity konjac gum solution and milk small bursting beads to obtain a peach jelly similar to jelly but better than jelly in taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to peach jelly and a preparation method thereof. Background Art

[0002] Jelly is a jelly food made from water and sugar as the main raw materials, with auxiliary materials such as gelling agents and fruits and vegetables. It has a crystal clear appearance, sweet and sour taste, smooth and chewy taste, and can be eaten immediately after opening. Most of the jelly currently on the market has added pigments, flavors, etc., with low nutritional value, and large amounts of consumption may have adverse effects on health. Studies have shown that a series of jellies rich in natural ingredients have been developed by using foods such as grapes, ginkgo, mulberries, and red dates, which not only taste good but also have health functions. However, although it has added some health ingredients, in essence, it still uses edible glue as the main raw material, and has not fundamentally changed its structure and the amount of edible glue used. For consumers who love jelly, long-term consumption will still have adverse effects on health. Summary of the invention

[0003] Technical problem to be solved: In view of the above technical problems, the purpose of the present invention is to provide a peach jelly and a preparation method thereof. First, the enzyme-inactivated peach pieces are subjected to preliminary freeze-drying to obtain peach pieces in a preliminary dehydrated state with a microporous structure. The fine pores are convenient for carboxymethyl chitosan to enter, thereby strengthening the fiber toughness of the peach pieces and facilitating a second freeze-drying. The second freeze-drying obtains freeze-dried peach pieces with a macroporous structure. This state is not completely freeze-dried and is convenient for rehydration, but at the same time a stable porous structure has been formed, which can facilitate the entry and filling of a low-viscosity konjac gum solution and small milk bursting beads, thereby obtaining a peach jelly with a taste similar to that of jelly but better than that of jelly.

[0004] Technical solution: A method for preparing peach jelly, in parts by weight, comprising the following steps:

[0005] S1: Obtain peeled peach pieces according to the mold;

[0006] S2: steaming the peach pieces at 98-100°C to inactivate enzymes;

[0007] S3: After preliminary freeze drying, a peach block in a preliminary dehydrated state with a microporous structure is obtained;

[0008] S4: immersing the peach pieces in a preliminary dehydrated state with a microporous structure in a mixed solution of carboxymethyl chitosan and water-soluble dietary fiber for 20-30 minutes;

[0009] S5: After taking out, freeze-dry again to obtain freeze-dried peach pieces with macroporous structure;

[0010] S6: Preparation of milk small bursting beads: 100 parts of milk, 0.6 parts of xanthan gum and 0.1 parts of guar gum are mixed and stirred, heated to 60°C, 1.5 parts of calcium lactate are added, mixed evenly, and cooled to room temperature to obtain milk small bursting bead core liquid; 1 part of potassium alginate and pectin are dissolved in 99 parts of water at a mass ratio of 2:1 at room temperature to obtain a molding liquid; 2 parts of calcium lactate, 0.05 parts of chitosan hydrochloride and 98 parts of water are mixed and stirred to obtain a solidifying liquid; the milk small bursting bead core liquid is dripped into the molding liquid at a flow rate of 0.3-0.5 μL / s and soaked for 3 minutes to form small bursting beads, which are fished out and placed in the solidifying liquid for solidification for 5 minutes to obtain milk small bursting beads;

[0011] S7: prepare a low-viscosity konjac gum solution, add milk small bursting beads, stir evenly, immerse the freeze-dried peach pieces with macroporous structure therein, and perform ultrasound for 10-20 minutes at an ultrasound power of 50-80 W to obtain peach jelly containing milk small bursting beads;

[0012] S8: Take out and coat, dry and sterilize.

[0013] Furthermore, the peach pieces are selected from golden autumn red peaches.

[0014] Furthermore, the conditions for the preliminary freeze-drying in S3 are as follows: quick freezing: placing the peach pieces after steaming and inactivating the enzyme in a freeze-drying chamber, cooling them to -20°C at a rate of 3-6°C / min, and maintaining them for 3 hours; drying: heating them to -10°C at a rate of 10-15°C / h under a vacuum degree of 50-150Pa, maintaining them for 1-2 hours, and then heating them to 10°C at a rate of 15-20°C / h, and maintaining them for 1-2 hours, thereby obtaining peach pieces in a preliminary dehydrated state with a microporous structure.

[0015] Furthermore, the preparation method of the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber in S4 is, by weight: S41: washing and drying peach peels, and crushing them into powder to obtain peach peel powder;

[0016] S42: Take 10 parts of peach peel, add 1 part of pectinase, 1 part of cellulase and 150 parts of 0.15 mol / mL phosphoric acid solution, and stir evenly;

[0017] S43: placing the mixture in a constant temperature water bath at 50°C for 90 minutes for enzymatic hydrolysis, filtering and extracting, and drying the solution to obtain water-soluble dietary fiber;

[0018] S44: 3-5 parts of carboxymethyl chitosan, 3 parts of water-soluble dietary fiber and 50 parts of water are mixed and stirred to obtain a mixed solution of carboxymethyl chitosan and water-soluble dietary fiber.

[0019] Furthermore, the freeze-drying conditions in S5 are as follows: quick freezing: placing the peach pieces after steaming and inactivating the enzyme in a freeze-drying chamber, cooling them to -30°C at a rate of 3-6°C / min, and maintaining them for 3 hours; drying: under a vacuum degree of 50-150Pa, first heating them to -20°C at a rate of 5-10°C / h, maintaining them for 2-5 hours, and then heating them to 30°C at a rate of 15-20°C / h, and maintaining them for 1-3 hours, to obtain freeze-dried peach pieces with a macroporous structure.

[0020] Further, the preparation method of the low-viscosity konjac glucomannan solution is to stir and dissolve the low-viscosity konjac glucomannan and water, wherein the mass ratio of the low-viscosity konjac glucomannan to water is: (2-3): 100; the viscosity of the low-viscosity konjac glucomannan is 2000-3000mPa·s, and the gel strength is 120-150N / m 2 .

[0021] Furthermore, the volume ratio of the low-viscosity konjac gum solution, the milk small bursting beads and the freeze-dried peach pieces with a macroporous structure is 100:(3-5):(20-30).

[0022] Furthermore, the coating is specifically:

[0023] S81: preparing a leaching solution: mixing sodium alginate, calcium alginate and hydrolyzed collagen with water at a mass ratio of 4:2:1 to prepare a leaching solution with a mass concentration of 3%;

[0024] S82: Spray the coating liquid on the surface of the peach jelly containing the milk beads to form a film.

[0025] Peach jelly prepared by the above-mentioned method for preparing peach jelly.

[0026] Beneficial effects:

[0027] 1. The present invention firstly freeze-dries the enzyme-inactivated peach pieces to obtain peach pieces in a preliminary dehydrated state with a microporous structure, wherein the fine and dense pores are convenient for carboxymethyl chitosan to enter, thereby strengthening the fiber toughness of the peach pieces and facilitating a second freeze-drying; the second freeze-drying is performed to obtain peach pieces in a freeze-dried state with a macroporous structure, wherein the freeze-dried peach pieces are not completely freeze-dried and are convenient for rehydration, but at the same time a stable porous structure is formed, which is convenient for a low-viscosity konjac gum solution and milk small bursting beads to enter and fill, thereby obtaining a peach jelly having a taste similar to that of jelly but better than that of jelly.

[0028] 2. The carboxymethyl chitosan in the present invention can stabilize the fiber structure of peach pieces, soften the taste, and make the peach pieces less likely to break during freezing, rehydration and other processes.

[0029] 3. The present invention also makes full use of the soluble dietary fiber in the peach peel, which not only effectively utilizes the peach peel waste but also strengthens the nutritional structure of the peach jelly.

[0030] 4. The peach jelly of the present invention is a natural product, with only a small amount of edible gum added, and is healthier than traditional jelly.

[0031] 5. The low-viscosity konjac gum solution of the present invention can effectively fill the pores of the peach pieces and fix the milk small bursting beads in the pores, so that the fibers of the peach jelly are mixed and wrapped with the low-viscosity konjac gum and mixed with the milk small bursting beads, thereby obtaining a richer taste. DETAILED DESCRIPTION

[0032] The present invention provides a peach jelly and a preparation method thereof. To make the purpose, technical solution and effect of the present invention clearer and more specific, the present invention will be further described in detail with reference to the following examples. It should be understood that the specific examples described herein are only used to explain the present invention and are not intended to limit the present invention.

[0033] Example 1

[0034] The preparation method of the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber is as follows, by weight:

[0035] S41: washing and drying the golden autumn red peach peels, and crushing them into powder to obtain peach peel powder;

[0036] S42: Take 10 parts of peach peel, add 1 part of pectinase, 1 part of cellulase and 150 parts of 0.15 mol / mL phosphoric acid solution, and stir evenly;

[0037] S43: placing the mixture in a constant temperature water bath at 50°C for 90 minutes for enzymatic hydrolysis, filtering and extracting, and drying the solution to obtain water-soluble dietary fiber;

[0038] S44: 3 parts of carboxymethyl chitosan, 3 parts of water-soluble dietary fiber and 50 parts of water are mixed and stirred to obtain a mixed solution of carboxymethyl chitosan and water-soluble dietary fiber.

[0039] Example 2

[0040] The preparation method of the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber is as follows, by weight:

[0041] S41: washing and drying the golden autumn red peach peels, and crushing them into powder to obtain peach peel powder;

[0042] S42: Take 10 parts of peach peel, add 1 part of pectinase, 1 part of cellulase and 150 parts of 0.15 mol / mL phosphoric acid solution, and stir evenly;

[0043] S43: placing the mixture in a constant temperature water bath at 50°C for 90 minutes for enzymatic hydrolysis, filtering and extracting, and drying the solution to obtain water-soluble dietary fiber;

[0044] S44: 3 parts of carboxymethyl chitosan, 3 parts of water-soluble dietary fiber and 50 parts of water are mixed and stirred to obtain a mixed solution of carboxymethyl chitosan and water-soluble dietary fiber.

[0045] Example 3

[0046] The preparation method of the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber is as follows, by weight:

[0047] S41: washing and drying the golden autumn red peach peels, and crushing them into powder to obtain peach peel powder;

[0048] S42: Take 10 parts of peach peel, add 1 part of pectinase, 1 part of cellulase and 150 parts of 0.15 mol / mL phosphoric acid solution, and stir evenly;

[0049] S43: placing the mixture in a constant temperature water bath at 50°C for 90 minutes for enzymolysis, filtering and extracting, and drying the solution to obtain water-soluble dietary fiber;

[0050] S44: 3 parts of carboxymethyl chitosan, 3 parts of water-soluble dietary fiber and 50 parts of water are mixed and stirred to obtain a mixed solution of carboxymethyl chitosan and water-soluble dietary fiber.

[0051] Example 4

[0052] Preparation of milk small bursting beads: Mix 100 parts of milk, 0.6 parts of xanthan gum and 0.1 parts of guar gum, stir and heat to 60°C, add 1.5 parts of calcium lactate, mix well, and cool to room temperature to obtain milk small bursting bead core liquid; dissolve 1 part of potassium alginate and pectin in 99 parts of water at a mass ratio of 2:1 at room temperature to obtain a molding liquid; mix 2 parts of calcium lactate, 0.05 parts of chitosan hydrochloride and 98 parts of water to obtain a solidifying liquid; drip the milk small bursting bead core liquid into the molding liquid at a flow rate of 0.3 μL / s and soak for 3 minutes to form small bursting beads, take them out and put them into the solidifying liquid to solidify for 5 minutes to obtain milk small bursting beads.

[0053] Example 5

[0054] Preparation of milk small bursting beads: Mix 100 parts of milk, 0.6 parts of xanthan gum and 0.1 parts of guar gum, stir and heat to 60°C, add 1.5 parts of calcium lactate, mix well, and cool to room temperature to obtain milk small bursting bead core liquid; dissolve 1 part of potassium alginate and pectin in 99 parts of water at a mass ratio of 2:1 at room temperature to obtain a molding liquid; mix 2 parts of calcium lactate, 0.05 parts of chitosan hydrochloride and 98 parts of water to obtain a solidifying liquid; drip the milk small bursting bead core liquid into the molding liquid at a flow rate of 0.4 μL / s and soak for 3 minutes to form small bursting beads, take them out and put them into the solidifying liquid to solidify for 5 minutes to obtain milk small bursting beads.

[0055] Example 6

[0056] Preparation of milk small bursting beads: Mix 100 parts of milk, 0.6 parts of xanthan gum and 0.1 parts of guar gum, stir and heat to 60°C, add 1.5 parts of calcium lactate, mix well, and cool to room temperature to obtain milk small bursting bead core liquid; dissolve 1 part of potassium alginate and pectin in 99 parts of water at a mass ratio of 2:1 at room temperature to obtain a molding liquid; mix 2 parts of calcium lactate, 0.05 parts of chitosan hydrochloride and 98 parts of water to obtain a solidifying liquid; drip the milk small bursting bead core liquid into the molding liquid at a flow rate of 0.5 μL / s and soak for 3 minutes to form small bursting beads, take them out and put them into the solidifying liquid to solidify for 5 minutes to obtain milk small bursting beads.

[0057] Determine the particle size of milk beads.

[0058] Table 1 Particle size of milk small bursting beads

[0059] Example 4 Example 5 Example 6 Particle size (μm) 20-150 100-300 300-500

[0060] Example 7

[0061] The preparation method of freeze-dried peach chunks with macroporous structure comprises the following steps:

[0062] S1: Obtain peeled golden autumn red peach pieces according to the mold;

[0063] S2: Steaming the peach pieces at 100°C to inactivate the enzyme;

[0064] S3: preliminary freeze drying, the preliminary freeze drying conditions are as follows: quick freezing: placing the peach pieces after steaming and enzyme inactivation in a freeze drying chamber, cooling to -20°C at a rate of 3°C / min, and keeping for 3 hours; drying: heating to -10°C at a rate of 10°C / h under a vacuum degree of 100Pa, keeping for 1 hour, and then heating to 10°C at a rate of 15°C / h, and keeping for 1 hour, to obtain peach pieces in a preliminary dehydrated state with a microporous structure;

[0065] S4: immersing the peach pieces in a preliminary dehydrated state with a microporous structure in the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber prepared in Example 2 for 25 minutes;

[0066] S5: After taking out, freeze-dry again, and the freeze-drying conditions are as follows: quick freezing: place the peach pieces after steaming and inactivating the enzyme in a freeze-drying chamber, cool down to -30°C at a rate of 3°C / min, and keep for 3 hours; drying: under a vacuum degree of 100Pa, first heat up to -20°C at a rate of 5°C / h, keep for 2 hours, then heat up to 30°C at a rate of 15°C / h, and keep for 1 hour, to obtain freeze-dried peach pieces with a macroporous structure.

[0067] Example 8

[0068] The preparation method of freeze-dried peach chunks with macroporous structure comprises the following steps:

[0069] S1: Obtain peeled golden autumn red peach pieces according to the mold;

[0070] S2: Steaming the peach pieces at 100°C to inactivate the enzyme;

[0071] S3: preliminary freeze drying, the preliminary freeze drying conditions are as follows: quick freezing: placing the peach pieces after steaming and enzyme inactivation in a freeze drying chamber, cooling to -20°C at a rate of 4°C / min, and keeping for 3 hours; drying: heating to -10°C at a rate of 12°C / h under a vacuum degree of 100Pa, keeping for 1.5 hours, and then heating to 10°C at a rate of 17°C / h, and keeping for 1.5 hours, to obtain peach pieces in a preliminary dehydrated state with a microporous structure;

[0072] S4: immersing the peach pieces in a preliminary dehydrated state with a microporous structure in the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber prepared in Example 2 for 25 minutes;

[0073] S5: After taking out, freeze-dry again, and the freeze-drying conditions are as follows: quick freezing: place the peach pieces after steaming and enzyme inactivation in a freeze-drying chamber, cool down to -30°C at a rate of 4°C / min, and keep for 3 hours; drying: under a vacuum degree of 100Pa, first heat up to -20°C at a rate of 7°C / h, keep for 3 hours, then heat up to 30°C at a rate of 17°C / h, and keep for 1.5 hours, to obtain freeze-dried peach pieces with a macroporous structure.

[0074] Example 9

[0075] The preparation method of freeze-dried peach chunks with macroporous structure comprises the following steps:

[0076] S1: Obtain peeled golden autumn red peach pieces according to the mold;

[0077] S2: Steaming the peach pieces at 100°C to inactivate the enzyme;

[0078] S3: preliminary freeze drying, the preliminary freeze drying conditions are as follows: quick freezing: placing the peach pieces after steaming and enzyme inactivation in a freeze drying chamber, cooling to -20°C at a rate of 5°C / min, and keeping for 3 hours; drying: heating to -10°C at a rate of 14°C / h under a vacuum degree of 100Pa, keeping for 1.5 hours, and then heating to 10°C at a rate of 18°C / h, and keeping for 1.5 hours, to obtain peach pieces in a preliminary dehydrated state with a microporous structure;

[0079] S4: immersing the peach pieces in a preliminary dehydrated state with a microporous structure in the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber prepared in Example 2 for 25 minutes;

[0080] S5: After taking out, freeze-dry again, and the freeze-drying conditions are as follows: quick freezing: place the peach pieces after steaming and enzyme inactivation in a freeze-drying chamber, cool down to -30°C at a rate of 5°C / min, and keep for 3 hours; drying: under a vacuum degree of 100Pa, first heat up to -20°C at a rate of 8°C / h, keep for 4 hours, then heat up to 30°C at a rate of 18°C / h, and keep for 2 hours, to obtain freeze-dried peach pieces with a macroporous structure.

[0081] Example 10

[0082] The preparation method of freeze-dried peach chunks with macroporous structure comprises the following steps:

[0083] S1: Obtain peeled golden autumn red peach pieces according to the mold;

[0084] S2: Steaming the peach pieces at 100°C to inactivate the enzyme;

[0085] S3: preliminary freeze drying, the preliminary freeze drying conditions are as follows: quick freezing: placing the peach pieces after steaming and enzyme inactivation in a freeze drying chamber, cooling to -20°C at a rate of 6°C / min, and keeping for 3 hours; drying: heating to -10°C at a rate of 15°C / h under a vacuum degree of 100Pa, keeping for 2 hours, and then heating to 10°C at a rate of 20°C / h, and keeping for 2 hours, to obtain peach pieces in a preliminary dehydrated state with a microporous structure;

[0086] S4: immersing the peach pieces in a preliminary dehydrated state with a microporous structure in the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber prepared in Example 2 for 25 minutes;

[0087] S5: After taking out, freeze-dry again, and the freeze-drying conditions are as follows: quick freezing: place the peach pieces after steaming and enzyme inactivation in a freeze-drying chamber, cool down to -30°C at a rate of 6°C / min, and keep for 3 hours; drying: under a vacuum degree of 100Pa, first heat up to -20°C at a rate of 10°C / h, keep for 5 hours, then heat up to 30°C at a rate of 20°C / h, and keep for 3 hours, to obtain freeze-dried peach pieces with a macroporous structure.

[0088] Embodiment 11

[0089] The preparation method of freeze-dried peach chunks with macroporous structure comprises the following steps:

[0090] S1: Obtain peeled golden autumn red peach pieces according to the mold;

[0091] S2: Steaming the peach pieces at 100°C to inactivate the enzyme;

[0092] S3: preliminary freeze drying, the preliminary freeze drying conditions are as follows: quick freezing: placing the peach pieces after steaming and enzyme inactivation in a freeze drying chamber, cooling to -20°C at a rate of 5°C / min, and keeping for 3 hours; drying: heating to -10°C at a rate of 14°C / h under a vacuum degree of 100Pa, keeping for 1.5 hours, and then heating to 10°C at a rate of 18°C / h, and keeping for 1.5 hours, to obtain peach pieces in a preliminary dehydrated state with a microporous structure;

[0093] S4: immersing the peach pieces in a preliminary dehydrated state with a microporous structure in the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber prepared in Example 1 for 25 minutes;

[0094] S5: After taking out, freeze-dry again, and the freeze-drying conditions are as follows: quick freezing: place the peach pieces after steaming and enzyme inactivation in a freeze-drying chamber, cool down to -30°C at a rate of 5°C / min, and keep for 3 hours; drying: under a vacuum degree of 100Pa, first heat up to -20°C at a rate of 8°C / h, keep for 4 hours, then heat up to 30°C at a rate of 18°C / h, and keep for 2 hours, to obtain freeze-dried peach pieces with a macroporous structure.

[0095] Example 12

[0096] The preparation method of freeze-dried peach chunks with macroporous structure comprises the following steps:

[0097] S1: Obtain peeled golden autumn red peach pieces according to the mold;

[0098] S2: Steaming the peach pieces at 100°C to inactivate the enzyme;

[0099] S3: preliminary freeze drying, the preliminary freeze drying conditions are as follows: quick freezing: placing the peach pieces after steaming and enzyme inactivation in a freeze drying chamber, cooling to -20°C at a rate of 5°C / min, and keeping for 3 hours; drying: heating to -10°C at a rate of 14°C / h under a vacuum degree of 100Pa, keeping for 1.5 hours, and then heating to 10°C at a rate of 18°C / h, and keeping for 1.5 hours, to obtain peach pieces in a preliminary dehydrated state with a microporous structure;

[0100] S4: immersing the peach pieces in a preliminary dehydrated state with a microporous structure in the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber prepared in Example 3 for 25 minutes;

[0101] S5: After taking out, freeze-dry again, and the freeze-drying conditions are as follows: quick freezing: place the peach pieces after steaming and enzyme inactivation in a freeze-drying chamber, cool down to -30°C at a rate of 5°C / min, and keep for 3 hours; drying: under a vacuum degree of 100Pa, first heat up to -20°C at a rate of 8°C / h, keep for 4 hours, then heat up to 30°C at a rate of 18°C / h, and keep for 2 hours, to obtain freeze-dried peach pieces with a macroporous structure.

[0102] The micropore diameter of the peach pieces in the initial dehydration state with a microporous structure prepared by S3 and the macropore diameter of the freeze-dried peach pieces in the quasi-freeze-dried state with a macroporous structure prepared by S5 were measured.

[0103] Table 2

[0104]

[0105]

[0106] Based on a comprehensive comparison of the taste of the small bursting milk beads and the influence of the particle size, the small bursting milk beads prepared in Example 5 were selected. Based on a comprehensive comparison of the size of the small bursting milk beads, and the diameters of micropores (the larger the micropores, the greater the fiber damage) and macropores (the larger the macropores, the easier it is to rehydrate, the more material loss, and the increased amount of glue used), Example 12 was selected for subsequent experiments.

[0107] Embodiment 13

[0108] A method for preparing peach jelly, in parts by weight, comprises the following steps:

[0109] S1: low-viscosity konjac gum and water in a mass ratio of 2:100 are stirred and dissolved to obtain a low-viscosity konjac gum solution, the milk small bursting beads prepared in Example 5 are added, and the mixture is stirred evenly, and the freeze-dried peach pieces with a macroporous structure prepared in Example 12 are immersed therein, and ultrasonicated for 10 minutes at an ultrasonic power of 50 W to obtain peach jelly containing milk small bursting beads; the low-viscosity konjac gum has a viscosity of 2562 mPa·s and a gel strength of 137 N / m 2 The volume ratio of the low-viscosity konjac gum solution, the milk small bursting beads and the freeze-dried peach pieces with a macroporous structure is 100:3:20;

[0110] S2: Prepare a coating solution: mix sodium alginate, calcium alginate and hydrolyzed collagen with water in a mass ratio of 4:2:1 to prepare a coating solution with a mass concentration of 3%, spray the coating solution on the surface of the peach jelly containing milk beads to form a film, dry and sterilize.

[0111] Embodiment 14

[0112] A method for preparing peach jelly, in parts by weight, comprises the following steps:

[0113] S1: low-viscosity konjac gum and water in a mass ratio of 2.5:100 are stirred and dissolved to obtain a low-viscosity konjac gum solution, the milk small bursting beads prepared in Example 5 are added, and the mixture is stirred evenly, and the freeze-dried peach pieces with a macroporous structure prepared in Example 12 are immersed therein, and ultrasonicated for 15 minutes at an ultrasonic power of 60 W to obtain peach jelly containing milk small bursting beads; the low-viscosity konjac gum has a viscosity of 2562 mPa·s and a gel strength of 137 N / m 2 The volume ratio of the low-viscosity konjac gum solution, the milk small bursting beads and the freeze-dried peach pieces with a macroporous structure is 100:4:25;

[0114] S2: Prepare a coating solution: mix sodium alginate, calcium alginate and hydrolyzed collagen with water in a mass ratio of 4:2:1 to prepare a coating solution with a mass concentration of 3%, spray the coating solution on the surface of the peach jelly containing milk beads to form a film, dry and sterilize.

[0115] Embodiment 15

[0116] A method for preparing peach jelly, in parts by weight, comprises the following steps:

[0117] S1: low-viscosity konjac gum and water in a mass ratio of 2.5:100 are stirred and dissolved to obtain a low-viscosity konjac gum solution, the milk small bursting beads prepared in Example 5 are added, and the mixture is stirred evenly, and the freeze-dried peach pieces with a macroporous structure prepared in Example 12 are immersed therein, and ultrasonicated for 15 minutes at an ultrasonic power of 70 W to obtain peach jelly containing milk small bursting beads; the low-viscosity konjac gum has a viscosity of 2562 mPa·s and a gel strength of 137 N / m 2 The volume ratio of the low-viscosity konjac gum solution, the milk small bursting beads and the freeze-dried peach pieces with a macroporous structure is 100:4:25;

[0118] S2: Prepare a coating solution: mix sodium alginate, calcium alginate and hydrolyzed collagen with water in a mass ratio of 4:2:1 to prepare a coating solution with a mass concentration of 3%, spray the coating solution on the surface of the peach jelly containing milk beads to form a film, dry and sterilize.

[0119] Example 16

[0120] A method for preparing peach jelly, in parts by weight, comprises the following steps:

[0121] S1: low-viscosity konjac gum and water in a mass ratio of 3:100 are stirred and dissolved to obtain a low-viscosity konjac gum solution, the milk small bursting beads prepared in Example 5 are added, and the mixture is stirred evenly, and the freeze-dried peach pieces with a macroporous structure prepared in Example 12 are immersed therein, and ultrasonicated for 20 minutes at an ultrasonic power of 80 W to obtain peach jelly containing milk small bursting beads; the low-viscosity konjac gum has a viscosity of 2562 mPa·s and a gel strength of 137 N / m2 ; The volume ratio of the low-viscosity konjac gum solution, the milk small bursting beads and the freeze-dried peach block with a macroporous structure is 100:5):30;

[0122] S2: Prepare a coating solution: mix sodium alginate, calcium alginate and hydrolyzed collagen with water in a mass ratio of 4:2:1 to prepare a coating solution with a mass concentration of 3%, spray the coating solution on the surface of the peach jelly containing milk beads to form a film, dry and sterilize.

[0123] Comparative Example 1

[0124] The difference between this comparative example and Example 15 is that only the water-soluble dietary fiber solution is immersed, and no carboxymethyl chitosan is added.

[0125] Comparative Example 2

[0126] The difference between this comparative example and Example 15 is that the peach pieces with macroporous structure are completely freeze-dried, not in a freeze-dried state. The finished peach jelly was subjected to sensory testing and evaluation. A panel of 10 people from the company's R&D department and production department were selected to taste the jelly, and the smell, mouthfeel, texture and taste were scored, and the average value was taken.

[0127] Table 3 Sensory evaluation of peach jelly

[0128]

[0129] As can be seen from Table 3, Example 15 has the highest sensory score. The reason why Comparative Example 1 has a poor score is that its taste and tissue state are relatively poor, because its fiber is not protected by carboxymethyl chitosan, and the final brittleness is large, resulting in poor tissue structure and taste. The reason why Comparative Example 2 has a low score is also because of its taste and tissue state, because the peach block is completely freeze-dried, not in a freeze-dried state, which makes it difficult to rehydrate in the end, and the tissue structure cannot be restored, which ultimately affects the taste. Compared with conventional jelly, Examples 13-16 have higher scores than conventional jelly, and can be used as a substitute for jelly, reducing the intake of gums, and are more beneficial to the health of the body.

Claims

1. A method for preparing peach jelly, characterized in that: By weight, the method comprises the following steps: S1: Obtain peeled peach pieces according to the mold; S2: steaming the peach pieces at 98-100°C to inactivate enzymes; S3: After preliminary freeze drying, a peach block in a preliminary dehydrated state with a microporous structure is obtained; S4: immersing the peach pieces in a preliminary dehydrated state with a microporous structure in a mixed solution of carboxymethyl chitosan and water-soluble dietary fiber for 20-30 minutes; S5: After taking out, freeze-dry again to obtain freeze-dried peach pieces with macroporous structure; S6: Preparation of milk small bursting beads: 100 parts of milk, 0.6 parts of xanthan gum and 0.1 parts of guar gum are mixed and stirred, heated to 60°C, 1.5 parts of calcium lactate are added, mixed evenly, and cooled to room temperature to obtain milk small bursting bead core liquid; 1 part of potassium alginate and pectin are dissolved in 99 parts of water at a mass ratio of 2:1 at room temperature to obtain a molding liquid; 2 parts of calcium lactate, 0.05 parts of chitosan hydrochloride and 98 parts of water are mixed and stirred to obtain a solidified liquid; the milk small bursting bead core liquid is dripped into the molding liquid at a flow rate of 0.3-0.5 μL / s and soaked for 3 minutes to form small bursting beads, which are fished out and placed in the solidifying liquid for solidification for 5 minutes to obtain milk small bursting beads; S7: prepare a low-viscosity konjac gum solution, add milk small bursting beads, stir evenly, immerse the freeze-dried peach pieces with macroporous structure therein, and perform ultrasound for 10-20 minutes at an ultrasound power of 50-80 W to obtain peach jelly containing milk small bursting beads; S8: Take out and coat, dry and sterilize.

2. The method for preparing peach jelly according to claim 1, characterized in that: The peach pieces are selected from golden autumn red peaches.

3. The method for preparing peach jelly according to claim 1, characterized in that: The conditions for preliminary freeze drying in S3 are as follows: quick freezing: placing the peach pieces after steaming and inactivating the enzyme in a freeze drying chamber, cooling the temperature to -20°C at a rate of 3-6°C / min, and maintaining for 3 hours; Drying: Under a vacuum degree of 50-150Pa, heat to -10℃ at a heating rate of 10-15℃ / h, keep for 1-2h, then heat to 10℃ at a heating rate of 15-20℃ / h, keep for 1-2h, to obtain peach pieces with a microporous structure in a preliminary dehydrated state.

4. The method for preparing peach jelly according to claim 1, characterized in that: The preparation method of the mixed solution of carboxymethyl chitosan and water-soluble dietary fiber in S4 is as follows, in parts by weight: S41: washing and drying the peach peel, and crushing it into powder to obtain peach peel powder; S42: Take 10 parts of peach peel powder, add 1 part of pectinase, 1 part of cellulase and 150 parts of 0.15 mol / mL phosphoric acid solution, and stir evenly; S43: placing the mixture in a constant temperature water bath at 50°C for 90 minutes for enzymolysis, filtering and extracting, and drying the solution to obtain water-soluble dietary fiber; S44: 3-5 parts of carboxymethyl chitosan, 3 parts of water-soluble dietary fiber and 50 parts of water are mixed and stirred to obtain a mixed solution of carboxymethyl chitosan and water-soluble dietary fiber.

5. The method for preparing peach jelly according to claim 1, characterized in that: The freeze-drying conditions in S5 are as follows: quick freezing: placing the peach pieces after steaming and inactivating the enzyme in a freeze-drying chamber, cooling the temperature to -30°C at a rate of 3-6°C / min, and maintaining for 3 hours; Drying: Under a vacuum degree of 50-150Pa, first heat the temperature to -20℃ at a rate of 5-10℃ / h, maintain for 2-5h, then heat the temperature to 30℃ at a rate of 15-20℃ / h, maintain for 1-3h, to obtain freeze-dried peach pieces with a macroporous structure.

6. The method for preparing peach jelly according to claim 1, characterized in that: The preparation method of the low-viscosity konjac glucomannan solution is to stir and dissolve the low-viscosity konjac glucomannan and water, wherein the mass ratio of the low-viscosity konjac glucomannan to water is (2-3): 100; the viscosity of the low-viscosity konjac glucomannan is 2000-3000 mPa·s, and the gel strength is 120-150 N / m 2 .

7. The method for preparing peach jelly according to claim 1, characterized in that: The volume ratio of the low-viscosity konjac gum solution, the milk small bursting beads and the freeze-dried peach pieces with a macroporous structure is 100:(3-5):(20-30).

8. The method for preparing peach jelly according to claim 1, characterized in that: The coating is specifically: S81: preparing a leaching solution: mixing sodium alginate, calcium alginate and hydrolyzed collagen with water at a mass ratio of 4:2:1 to prepare a leaching solution with a mass concentration of 3%; S82: Spray the coating liquid on the surface of the peach jelly containing the milk beads to form a film.

9. Peach jelly prepared by the method for preparing peach jelly according to any one of claims 1 to 8.

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