Preparation process and application of fruit compress

Abstract

The present invention belongs to the field of food technology, and specifically relates to a preparation process for a fruit dressing liquid and its application. Specifically, the present invention can scientifically and efficiently determine the optimal combination of five processes through process optimization methods such as single-factor experiments and polysaccharide modification experiments, so as to achieve the goal of maintaining the quality of the fruit dressing liquid while using modified isomaltulose to permeate the fruit dressing liquid without adding any food additives, maintaining the color and aroma of the original fruit in the fruit dressing liquid, increasing the viscosity, brightness and other values ​​of the fruit dressing liquid; increasing the amount of pectin dissolved in the fruit dressing liquid; and using a ratio of 7:3 of original fruit to fruit dressing liquid to make the product, thereby improving the hardness and color of the finished product, thus having good practical application value.

Description

[0001] This application claims priority to a prior application with application number CN202311646965.3 filed on December 4, 2023, entitled “A Process for Preparing Fruit Compress.” The entire contents of the above-referenced application are incorporated herein by reference. Technical Field

[0002] The invention belongs to the technical field of food, and particularly relates to a preparation process of a fruit compress and application thereof. Background Art

[0003] The information disclosed in this background technology section is only intended to enhance understanding of the overall background of the invention and should not necessarily be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to those skilled in the art.

[0004] At present, most of the fruit liquid pectin blend films on the market are added with food additives (such as preservatives, colorants, flavorings, etc.), but they all have some side effects to a greater or lesser extent. Therefore, fruit liquid pectin without any food additives came into being.

[0005] Isomaltulose is a natural sugar found in products like sugarcane and honey. It is enzymatically broken down in the intestines and absorbed by the body. It has little impact on blood sugar levels and does not cause tooth decay, so it is used in various foods and sweeteners. However, its sweetness is about 42% of that of sucrose, so adding it to fruit compresses can affect the Brix content. Summary of the Invention

[0006] In response to the deficiencies in the prior art, the present invention provides a process for preparing a fruit compress and its application. Specifically, the present invention can scientifically and efficiently determine the optimal combination of five processes through process optimization methods such as single-factor experiments and polysaccharide modification experiments, so as to achieve the goal of maintaining the quality of the fruit compress while using modified isomaltulose to infiltrate the fruit compress without adding any food additives, maintaining the color and aroma of the original fruit in the fruit compress, increasing the viscosity, brightness and other values ​​of the fruit compress; increasing the amount of pectin dissolved in the fruit compress; and using a ratio of 7:3 of original fruit to fruit compress to make the product, thereby improving the hardness and color of the finished product. Based on the above research results, the present invention was completed.

[0007] In order to achieve the above technical objectives, the technical solutions adopted by the present invention are as follows:

[0008] The first aspect of the present invention provides a preparation process of a fruit compress, comprising:

[0009] The mulberries are cleaned, sterilized, and dried to obtain pretreated mulberries;

[0010] The modified isomaltulose is evenly coated on the surface of the pretreated mulberry, and the remaining modified isomaltulose is evenly sprinkled on the surface of the sample;

[0011] Cover the sample with plastic wrap and perform dry infiltration to obtain the fruit compress solution;

[0012] The fruit dressing liquid is treated with acid solution and then blended with pectin solution to obtain the final fruit dressing liquid.

[0013] Furthermore, a film is formed on the surface of the original fruit to obtain mulberries coated with the fruit dressing liquid.

[0014] The present invention investigates the chemical changes that occur during the production of oxidized isomaltulose and relates these to its viscosity properties.

[0015] The second aspect of the present invention provides a fruit compress prepared by the above process.

[0016] The third aspect of the present invention provides the use of the above-mentioned fruit compress in the field of food processing.

[0017] Beneficial technical effects of the above technical solution:

[0018] ① The above technical solution has a simple processing technology and simple operation, and can directly obtain the original fruit and fruit dressing liquid, which is convenient for production and cost saving, and is conducive to the production of multiple products; the experimental raw materials are common in the market and easy to purchase.

[0019] ② The above technical solution uses modified isomaltulose to permeate the fruit dressing liquid. This gives the fruit dressing liquid a higher viscosity, which can oxidize and dissolve a large amount of pectin. By increasing the viscosity of the fruit dressing liquid, the original fruit is wrapped with greater hardness and color, improving the taste and appearance.

[0020] ③ The above technical solution adopts the original fruit: fruit liquid ratio of 7:3, and adds high-fat pectin, which can make the blended film wrap the original fruit more intact and improve the hardness, thereby improving the integrity of the product and thus increasing the shelf life.

[0021] ④ The above technical solution involves research on fruit compresses, using mulberries as an example to investigate their penetration. The research encompasses color difference, Brix, hardness, viscosity, mechanical stiffness, and sensory evaluation. Using scientific experimental methods such as single-factor experiments, the research encompasses all aspects of the fruit compress's effects on the original fruit. Through scientific experiments, a unique fruit compress will be prepared, providing a reference for future fruit compress research and development. DETAILED DESCRIPTION

[0022] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention belongs.

[0023] It should be noted that the terms used herein are only for the purpose of describing specific embodiments and are not intended to limit exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components and / or combinations thereof. It should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the embodiments of the present invention are for the purpose of describing specific embodiments and are not intended to limit the scope of protection of the present invention.

[0024] In a typical embodiment of the present invention, a process for preparing a fruit compress is provided, comprising:

[0025] The mulberries are cleaned, sterilized, and dried to obtain pretreated mulberries;

[0026] The modified isomaltulose is evenly coated on the surface of the pretreated mulberry, and the remaining modified isomaltulose is evenly sprinkled on the surface of the sample;

[0027] Cover the sample with plastic wrap and perform dry infiltration to obtain the fruit compress solution;

[0028] The fruit dressing liquid is treated with acid solution and then blended with pectin solution to obtain the final fruit dressing liquid.

[0029] Furthermore, a film is formed on the surface of the original fruit to obtain mulberries coated with the fruit dressing liquid.

[0030] Specifically, the modified isomaltulose is obtained by modifying isomaltulose by hydrogen peroxide oxidation. Specifically, the modified isomaltulose is prepared by the following method: placing isomaltulose syrup in a 95-110mM (preferably 100mM) hydrogen peroxide solution for heat oxidation treatment, the heat oxidation treatment temperature is 80-90°C (preferably 90°C), and the treatment time is 3-5 hours (preferably 4 hours); then removing the hydrogen peroxide, and then placing it in 80-90mM (preferably 90mM) hydrogen peroxide at 55-65°C (preferably 60°C) for a second oxidation treatment for 10-50min (preferably 30min), and then washing with water.

[0031] The present invention investigates the chemical changes that occur during the production of oxidized isomaltulose and relates these to its viscosity properties.

[0032] In some embodiments, the cleaning and sterilization method is specifically: placing the mulberries in boiling water and boiling for 5-30 seconds, preferably 20 seconds; and the drying is carried out by natural drying.

[0033] In some embodiments, the mass ratio of the modified isomaltulose to the pretreated mulberries is 0.05-0.3:1, preferably 0.1:1; the mass ratio of the modified isomaltulose wrapped on the surface of the pretreated mulberries to the remaining modified isomaltulose is 0.5-5:1, preferably 1:1.

[0034] In some embodiments, the dry infiltration treatment conditions are: treatment at 5-25° C. (preferably 10° C.) for 1-25 h (preferably 14 h).

[0035] In some embodiments, the concentration of the pectin solution is 2% to 4%. The pectin solution is specifically a pectin solution containing calcium chloride. The mass ratio of calcium chloride to pectin is 4-6:1, preferably 4:1.

[0036] In some embodiments, a 1% to 1.5% fruit compress solution is prepared in a 1% to 2% acetic acid solution.

[0037] In some embodiments, the blending process is specifically as follows: after stirring for 1-3 hours, homogenizing the mixture at 13000-13500 RPM for 30-40 seconds, and degassing the mixture in an ultrasonic bath for 30-40 minutes.

[0038] In some embodiments, the pectin solution and the fruit dressing liquid treated with acid solution are mixed in a ratio of 1:15 to 18.

[0039] In some embodiments, the mass ratio of the original fruit to the final fruit dressing is 5-8:1-4, preferably 7:3. The original fruit can be the mulberry fruit after dry infiltration.

[0040] More specifically, the process:

[0041] 1. Select the best mulberries → sterilize → coat with sugar → extract the fruit compress liquid;

[0042] (1) Selecting better mulberries: Remove the unripe, red, small and compact mulberries, pick up the debris and leaves, and weigh a certain amount of mulberries;

[0043] (2) Sterilization: Put the mulberries directly into boiling water, boil them, take them out and let them dry naturally until they are dry;

[0044] (3) Sugar coating: The modified isomaltulose was evenly coated on the surface of the dried mulberries, and the remaining half of the sugar was evenly sprinkled on the surface of the sample;

[0045] (4) Extraction of fruit dressing liquid: The sample was covered with plastic wrap and placed in a biochemical incubator for dry infiltration to obtain the fruit dressing liquid; a 2% high-fat pectin solution was first prepared in distilled water and rotated in distilled water for about an hour and heated at 60°C on a magnetic stirrer until it became transparent; a 2% calcium chloride solution was added to the 2% pectin until the ratio of calcium chloride to pectin remained at 4:1 (w / w); then, a 1% fruit dressing liquid was prepared in 1% acetic acid and mixed with a mixture of pectin and calcium chloride at a mass ratio of 15:1; stirred on a magnetic stirrer for 2 hours and homogenized using a homogenizer at 13,000 RPM for 30 seconds; before pouring, the mixture was degassed for 30 minutes in an ultrasonic bath (Branson 3510-DTH, CT, USA).

[0046] 2. Application of fruit compress

[0047] The sample wrapped with the fruit compress in step (4) is placed in a 4°C biochemical incubator for dry infiltration for 8 hours.

[0048] In another specific embodiment of the present invention, a fruit compress prepared by the above process is provided.

[0049] In another specific embodiment of the present invention, the application of the above-mentioned fruit compress in the field of food processing is provided.

[0050] The present invention is further explained by the following examples, but is not intended to limit the scope of the present invention. It should be understood that these examples are intended to illustrate the present invention only and are not intended to limit the scope of the present invention. In the following examples and comparative examples, the preparation method of modified isomaltulose comprises: oxidizing isomaltulose syrup (2%, w / v) in 100 mM hydrogen peroxide at 90°C for 4 hours, washing with water to remove the hydrogen peroxide, and then performing a second oxidation treatment in 90 mM hydrogen peroxide at 60°C for 30 minutes, and then washing with water.

[0051] Example 1

[0052] 1. (1) Select good quality mulberries. Remove the unripe, red, small, and firm mulberries, remove the debris and leaves, and weigh a certain amount of mulberries.

[0053] (2) Sterilization: Place the mulberries directly into boiling water and boil for 20 seconds. Then remove them and allow them to dry naturally until they are dry.

[0054] (3) Sugar coating: Weigh 10% of the weight of the dried mulberries and pour half of the modified isomaltulose evenly onto the surface of the dried mulberries. Then sprinkle the remaining half of the sugar evenly on the surface of the sample.

[0055] (4) Fruit dressing liquid extraction. The sample was covered with plastic wrap and placed in a biochemical incubator at 10°C for dry infiltration for 14 hours to obtain the fruit dressing liquid. A 2% high-fat pectin solution was first prepared in distilled water and heated at 60°C on a magnetic stirrer while rotating in distilled water for about an hour until it became transparent. A 2% calcium chloride solution was added to the 2% high-fat pectin until the ratio of calcium chloride to pectin remained at 4:1 w / w. Then, a 1% fruit dressing liquid was prepared in 1% acetic acid and then mixed with the pectin and calcium chloride mixture at a mass ratio of 15:1. The above mixture was stirred on a magnetic stirrer for 2 hours and homogenized using a homogenizer at 13,000 RPM for 30 seconds. Before pouring, the mixture was degassed for 30 minutes in an ultrasonic bath (Branson 3510-DTH, CT, USA). The pectin and calcium chloride mixture was mixed with the 1% fruit dressing liquid at a mass ratio of 1:15.

[0056] 2. Application of fruit compress: The dried fruit infiltrated in step (4) and the sample wrapped with the prepared fruit compress in a mass ratio of 7:3 were placed in a 4°C biochemical incubator for dry infiltration for 8 hours.

[0057] Comparative Example 1

[0058] 1. (1) Select good quality mulberries. Remove the unripe, red, small, and firm mulberries, remove the debris and leaves, and weigh a certain amount of mulberries.

[0059] (2) Sterilization: Place the mulberries directly into boiling water and boil for 5 seconds, then remove and allow to dry naturally until the mulberries are dry.

[0060] (3) Sugar coating: Weigh 10% of the weight of the dried mulberries and pour half of the modified isomaltulose evenly onto the surface of the dried mulberries. Then sprinkle the remaining half of the sugar evenly on the surface of the sample.

[0061] (4) Fruit dressing liquid extraction. The sample was covered with plastic wrap and placed in a 10°C biochemical incubator for dry infiltration for 10 hours to obtain the fruit dressing liquid. A 2% high-fat pectin solution was first prepared in distilled water and heated at 60°C on a magnetic stirrer while rotating in distilled water for about an hour until it became transparent. A 2% calcium chloride solution was added to the 2% pectin until the ratio of calcium chloride to pectin remained at 4:1 w / w. Then, a 1% fruit dressing liquid was prepared in 1% acetic acid and mixed with the pectin and calcium chloride mixture in a mass ratio of 4:1. The above mixture was stirred on a magnetic stirrer for 2 hours and homogenized using a homogenizer at 13,000 RPM for 30 seconds. Before pouring, the mixture was degassed for 30 minutes in an ultrasonic bath (Branson 3510-DTH, CT, USA).

[0062] 2. Application of fruit dressing liquid. Dry the sample after infiltration in step (4): the sample wrapped with the final fruit dressing liquid in a mass ratio of 7:3 is placed in a 4°C biochemical incubator for dry infiltration for 8 hours.

[0063] Comparative Example 2

[0064] 1. (1) Select good quality mulberries. Remove the unripe, red, small, and firm mulberries, remove the debris and leaves, and weigh a certain amount of mulberries.

[0065] (2) Sterilization: Place the mulberries directly into boiling water and boil for 20 seconds. Then remove them and allow them to dry naturally until they are dry.

[0066] (3) Sugar coating: Weigh 10% of the weight of the dried mulberries and pour half of the modified isomaltulose evenly onto the surface of the dried mulberries. Then sprinkle the remaining half of the sugar evenly on the surface of the sample.

[0067] (4) Fruit compress extraction. The sample was covered with plastic wrap and placed in a 25°C biochemical incubator for dry infiltration for 24 hours to obtain the fruit compress. A 2% high-fat pectin solution was first prepared in distilled water and heated at 60°C on a magnetic stirrer while rotating in distilled water for about an hour until it became transparent. A 2% calcium chloride solution was added to the 2% pectin until the ratio of calcium chloride to pectin remained at 4:1 w / w. Then, a 1% fruit compress was prepared in 1% acetic acid and mixed with a mixture of pectin and calcium chloride in a mass ratio of 16:1. The above mixture was stirred on a magnetic stirrer for 2 hours and homogenized at 13,000 RPM for 30 seconds using a homogenizer. Before pouring, the mixture was degassed for 30 minutes in an ultrasonic bath (Branson 3510-DTH, CT, USA).

[0068] 2. Application of fruit dressing solution: After the infiltration in step (4), the dried fruit and the fruit dressing solution were wrapped in a mass ratio of 7:3 and placed in a 4°C biochemical incubator for dry infiltration for 8 hours.

[0069] Comparative Example 3

[0070] 1. (1) Select good quality mulberries. Remove the unripe, red, small, and firm mulberries, remove the debris and leaves, and weigh a certain amount of mulberries.

[0071] (2) Sterilization: Place the mulberries directly into boiling water and boil for 10 seconds, then remove and allow to dry naturally until the mulberries are dry.

[0072] (3) Sugar coating: Weigh 30% of the weight of the dried mulberries and pour half of the modified isomaltulose evenly onto the surface of the dried mulberries. Then sprinkle the remaining half of the sugar evenly on the surface of the sample.

[0073] (4) Fruit compress extraction. The sample was covered with plastic wrap and placed in a biochemical incubator at 10°C for dry infiltration for 24 hours to obtain the fruit compress. A 2% high-fat pectin solution was first prepared in distilled water and heated at 60°C on a magnetic stirrer while rotating in distilled water for about an hour until it became transparent. A 2% calcium chloride solution was added to the 2% pectin until the ratio of calcium chloride to pectin remained at 4:1 w / w. Then, a 1% fruit compress was prepared in 1% acetic acid and mixed with the pectin and calcium chloride mixture at a mass ratio of 15:1. The above mixture was stirred on a magnetic stirrer for 2 hours and homogenized at 13,000 RPM for 30 seconds using a homogenizer. Before pouring, the mixture was degassed for 30 minutes in an ultrasonic bath (Branson 3510-DTH, CT, USA).

[0074] 2. Application of fruit dressing solution. The sample wrapped with the fruit dressing solution in step (4) at a mass ratio of 7:3 was placed in a biochemical incubator at 4°C for dry penetration for 8 hours.

[0075] Comparative Example 4

[0076] 1. (1) Select good quality mulberries. Remove the unripe, red, small, and firm mulberries, remove the debris and leaves, and weigh a certain amount of mulberries.

[0077] (2) Sterilization: Place the mulberries directly into boiling water and boil for 20 seconds. Then remove them and allow them to dry naturally until they are dry.

[0078] (3) Sugar coating: Weigh 40% of the weight of the dried mulberries and pour half of the modified isomaltulose evenly onto the surface of the dried mulberries. Then sprinkle the remaining half of the sugar evenly on the surface of the sample.

[0079] (4) Fruit compress extraction. The sample was covered with plastic wrap and placed in a biochemical incubator at 10°C for dry infiltration for 14 hours to obtain the fruit compress. A 2% high-fat pectin solution was first prepared in distilled water and heated at 60°C on a magnetic stirrer while rotating in distilled water for about an hour until it became transparent. A 2% calcium chloride solution was added to the 2% high-fat pectin until the ratio of calcium chloride to pectin remained at 4:1 w / w. Then, a 1% fruit compress solution was prepared in 1% acetic acid and then mixed with the pectin and calcium chloride mixture at a mass ratio of 15:1. The above mixture was stirred on a magnetic stirrer for 2 hours and homogenized using a homogenizer at 13,000 RPM for 30 seconds. Before pouring, the mixture was degassed for 30 minutes in an ultrasonic bath (Branson 3510-DTH, CT, USA).

[0080] 2. Application of the fruit compress: The dried fruit infiltrated in step (4) and the fruit compress prepared in step (4) were wrapped in a mass ratio of 7:3 and placed in a 4°C biochemical incubator for dry infiltration for 8 hours.

[0081] Comparative Example 5

[0082] 1. (1) Select good quality mulberries. Remove the unripe, red, small, and firm mulberries, remove the debris and leaves, and weigh a certain amount of mulberries.

[0083] (2) Sterilization: Place the mulberries directly into boiling water and boil for 20 seconds. Then remove them and allow them to dry naturally until they are dry.

[0084] (3) Sugar coating: Weigh 30% of the weight of the dried mulberries and pour half of the modified isomaltulose evenly onto the surface of the dried mulberries. Then sprinkle the remaining half of the sugar evenly on the surface of the sample.

[0085] (4) Fruit compress extraction. The sample was covered with plastic wrap and placed in a biochemical incubator at 10°C for dry infiltration for 14 hours to obtain the fruit compress. A 2% high-fat pectin solution was first prepared in distilled water and heated at 60°C on a magnetic stirrer while rotating in distilled water for about an hour until it became transparent. A 2% calcium chloride solution was added to the 2% pectin until the ratio of calcium chloride to pectin remained at 4:1 w / w. Then, a 1% fruit compress was prepared in 1% acetic acid and mixed with a mixture of pectin and calcium chloride at a mass ratio of 15:1. The above mixture was stirred on a magnetic stirrer for 2 hours and homogenized at 13,000 RPM for 30 seconds using a homogenizer. Before pouring, the mixture was degassed for 30 minutes in an ultrasonic bath (Branson 3510-DTH, CT, USA).

[0086] 2. Application of fruit dressing solution. The sample wrapped with the fruit dressing solution in step (4) at a mass ratio of 7:3 was placed in a biochemical incubator at 4°C for dry penetration for 8 hours.

[0087] Comparative Example 6

[0088] 1. (1) Select good quality mulberries. Remove the unripe, red, small, and firm mulberries, remove the debris and leaves, and weigh a certain amount of mulberries.

[0089] (2) Sterilization: Place the mulberries directly into boiling water and boil for 20 seconds. Then remove them and allow them to dry naturally until they are dry.

[0090] (3) Sugar coating: Weigh 10% of the weight of the dried mulberries and pour half of the modified isomaltulose evenly onto the surface of the dried mulberries. Then sprinkle the remaining half of the sugar evenly on the surface of the sample.

[0091] (4) Fruit dressing liquid extraction. The sample was covered with plastic wrap and placed in a biochemical incubator at 10°C for dry infiltration for 14 hours to obtain the fruit dressing liquid. A 2% high-fat pectin solution was first prepared in distilled water and heated at 60°C on a magnetic stirrer while rotating in distilled water for about an hour until it became transparent. A 2% calcium chloride solution was added to the 2% high-fat pectin until the ratio of calcium chloride to pectin remained at 4:1 w / w. Then, a 1% fruit dressing liquid was prepared in 1% acetic acid and then mixed with the pectin and calcium chloride mixture at a mass ratio of 15:1. The above mixture was stirred on a magnetic stirrer for 2 hours and homogenized using a homogenizer at 13,000 RPM for 30 seconds. Before pouring, the mixture was degassed for 30 minutes in an ultrasonic bath (Branson 3510-DTH, CT, USA). The pectin and calcium chloride mixture was mixed with the 1% fruit dressing liquid at a mass ratio of 1:15.

[0092] 2. Application of fruit dressing solution. The sample wrapped with the fruit dressing solution in step (4) at a mass ratio of 5:3 was placed in a biochemical incubator at 4°C for dry infiltration for 8 hours.

[0093] Comparative Example 7

[0094] The difference from Example 1 is that high-fat pectin is replaced by carrageenan, and the other steps are the same as Example 1.

[0095] Effect verification

[0096] Table 1 Color difference analysis of fruit compress solution of embodiment and comparative example

[0097]

[0098]

[0099] As shown in Table 1, L* represents brightness, a* represents red and green, and b* represents blue and yellow. A larger L* value indicates a brighter color, and larger a* and b* values ​​indicate a more vivid color. It is readily apparent that the fruit dressing obtained in Example 1 has larger L*, a*, and b* values, indicating greater brightness and more vivid colors, more closely meeting the requirements for "good appearance and bright colors" when applied to the original fruit using the blended film. The fruit dressing obtained in Comparative Example 1 has lower L*, a*, and b* values ​​than Example 1. Furthermore, the color is significantly reduced after the high-fat pectin is replaced with carrageenan.

[0100] Table 2 Comparison of Brix between the fruit compresses in the embodiment and the comparative example

[0101] Brix Example 1 25.5％ Comparative Example 1 22.6％ Comparative Example 2 30.6％ Comparative Example 3 40.0％ Comparative Example 4 42.3％ Comparative Example 5 39.1％ Comparative Example 6 28.4％ Comparative Example 7 20.2％

[0102] The Brix of the fruit compress was measured using a sugar meter. A higher Brix indicates a higher sugar content. As can be seen in Table 4, Example 1 has a lower Brix content, achieving a sweet and sour flavor that suits most tastes. However, the Comparative Example has a higher Brix content compared to the Example. Comparative Example 4, which simply adds 40% isomaltulose, shows a significant difference. In Comparative Example 7, replacing high-fat pectin with carrageenan results in a lower Brix content and a more sour flavor.

[0103] Table 3 Hardness analysis of products wrapped in blended films in Examples and Comparative Examples

[0104]

[0105]

[0106] Table 3 shows that Specific Example 1 has a relatively high hardness. Under these conditions, the blended film provides a full mouthfeel and chewiness when chewed. However, the hardness of the Comparative Example is generally lower, and the hardness after the fruit compress solidifies is low, resulting in a less crispy mouthfeel. Comparative Example 6 differs significantly from Specific Example 1. The original fruit:permeate ratio was changed from 7:3 to 5:3. This change did not meet the solidification standard and resulted in a poorer mouthfeel.

[0107] Table 4 Comparison of mechanical stiffness of blend films between examples and comparative examples

[0108] Tensile strength (TS) Breaking productivity (EAB) Example 1 8.65 31.56 Comparative Example 1 5.96 23.73 Comparative Example 2 5.01 19.01 Comparative Example 3 6.23 22.65 Comparative Example 4 5.12 20.10 Comparative Example 5 4.23 17.89 Comparative Example 6 6.32 27.12 Comparative Example 7 6.01 21.96

[0109] There is a positive correlation between tensile strength and productivity at break. A comparison of Example 1 and the Comparative Example in Table 4 shows that Example 1 has higher TS and EAB, resulting in a blended film with better toughness, providing better wrapping and protection, as well as a better mouthfeel. However, the Comparative Example has lower TS and EAB, resulting in less than ideal results.

[0110] Table 5 Comparison of sensory evaluation between the examples and comparative examples

[0111] Surface smoothness Organization and morphology smell odor Total score Example 1 18 18 15 12 63 Comparative Example 5 15 7 9 36 Comparative Example 18 13 10 10 51 Comparative Example 12 13 12 9 46 Comparative Example 14 14 11 8 47 Comparative Example 4 12 9 11 36 Comparative Example 11 13 13 10 47 Comparative Example 9 14 9 7 39

[0112] Sensory evaluation can subjectively reflect the quality of fruit compresses. Sensory evaluation includes four aspects: surface smoothness, texture and morphology, taste, and odor. Table 5 clearly shows that Example 1 scored high on the sensory evaluation scale (see Table 7 for specific evaluation criteria) for surface smoothness, texture and morphology, taste, and odor, achieving a smooth, sweet and sour taste and a clear color. However, the sensory evaluation scores of the comparative example and the example were not high and differed significantly.

[0113] Table 6 Comparison of blend viscosity between examples and comparative examples

[0114] Viscosity Example 1 40.4 Comparative Example 1 32.3 Comparative Example 2 10.5 Comparative Example 3 22.5 Comparative Example 4 25.4 Comparative Example 5 33.1 Comparative Example 6 21.2 Comparative Example 7 35.9

[0115] The higher the viscosity of the blend, the easier it is to wrap the original fruit and protect the integrity of the product. As can be seen from Table 6, the viscosity of the comparative example is relatively low, which cannot better solidify and wrap the original fruit, affecting the surface smoothness and taste.

[0116] Table 7 Sensory evaluation indexes of preserved fruits wrapped with blended films

[0117]

[0118]

[0119] It should be noted that the above examples are only intended to illustrate the technical solutions of the present invention and are not intended to limit the same. Although the present invention has been described in detail with reference to the examples given, those skilled in the art may modify or replace the technical solutions of the present invention as needed without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A preparation process of a fruit compress, characterized in that: include: The mulberries are cleaned, sterilized, and dried to obtain pretreated mulberries; The modified isomaltulose is evenly coated on the surface of the pretreated mulberry, and the remaining modified isomaltulose is evenly sprinkled on the surface of the sample; Cover the sample with plastic wrap and perform dry infiltration to obtain the fruit compress solution; treating the fruit compress with acid solution and then blending with pectin solution to obtain a final fruit compress; The modified isomaltulose is obtained by subjecting isomaltulose to oxidation modification by hydrogen peroxide; The modified isomaltulose is prepared by the following method: placing isomaltulose syrup in a 95-110 mM hydrogen peroxide solution for heat oxidation treatment, wherein the heat oxidation treatment temperature is 80-90°C and the treatment time is 3-5 hours; then removing the hydrogen peroxide, and then placing the isomaltulose in an 80-90 mM hydrogen peroxide solution at 55-65°C for a second oxidation treatment for 10-50 minutes, and then washing with water to obtain the modified isomaltulose.

2. The preparation process according to claim 1, wherein: The final fruit dressing liquid is used to form a film on the surface of the original fruit, thereby obtaining mulberries coated with the fruit dressing liquid; the original fruit is the mulberry fruit after dry infiltration.

3. The preparation process according to claim 1, wherein: The cleaning and sterilization method is specifically as follows: placing the mulberries in boiling water and boiling them for 5-30 seconds for treatment; and drying them by natural drying.

4. The preparation process according to claim 1, wherein: The cleaning and sterilization method is specifically as follows: placing the mulberries in boiling water and boiling them for 20 seconds for treatment.

5. The preparation process according to claim 1, wherein: The mass ratio of the modified isomaltulose to the pretreated mulberries is 0.05-0.3:1; the mass ratio of the modified isomaltulose wrapped on the surface of the pretreated mulberries to the remaining modified isomaltulose is 0.5-5:

1.

6. The preparation process according to claim 5, characterized in that: The mass ratio of the modified isomaltulose to the pretreated mulberries is 0.1:1; the mass ratio of the modified isomaltulose wrapped on the surface of the pretreated mulberries to the remaining modified isomaltulose is 1:

1.

7. The preparation process according to claim 1, wherein: The dry infiltration treatment conditions are: treatment at 5-25° C. for 1-25 hours.

8. The preparation process according to claim 7, characterized in that: The dry infiltration treatment conditions are: treatment at 10° C. for 14 hours.

9. The preparation process according to claim 1, wherein: The concentration of the pectin solution is 2% to 4%. The pectin solution is specifically a pectin solution containing calcium chloride, and the mass ratio of the calcium chloride to pectin is 4-6:

1.

10. The preparation process according to claim 9, characterized in that: The mass ratio of the calcium chloride to pectin is 4:

1.

11. The preparation process according to claim 1, wherein: Prepare a 1% to 1.5% fruit compress in a 1% to 2% acetic acid solution.

12. The preparation process according to claim 1, wherein: The blending process is specifically as follows: after stirring for 1-3 hours, homogenizing at 13000-13500 RPM for 30-40 seconds to obtain a mixture, and degassing the mixture in an ultrasonic bath for 30-40 minutes.

13. The preparation process according to claim 1, wherein: The pectin solution and the fruit dressing liquid treated with acid solution are mixed in a ratio of 1:15-18.

14. The preparation process according to claim 2, wherein: The mass ratio of original fruit to final fruit dressing is 5-8:1-4.

15. The preparation process according to claim 14, characterized in that: The mass ratio of original fruit to final fruit dressing is 7:

3.

16. The fruit compress prepared by the process according to any one of claims 1 to 15.

17. Use of the fruit compress according to claim 16 in the field of food processing.

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