Apple young fruit fermented fruit cake and preparation method thereof

Abstract

The application provides a kind of apple young fruit fermented fruit cake and a preparation method thereof, and the specific steps are: raw material treatment, softening, sterilization, inoculation, fermentation, sol, boiling concentration, pouring mold and drying, the apple pulp is inoculated with yeast and lactobacillus plantarum to ferment, and the prepared apple young fruit fermented fruit cake can better inhibit browning, and has high nutrition and price, rich aroma, good taste and quality, so the apple young fruit fermented fruit cake prepared by the application has important significance for extending apple processing industry chain, improving economic benefit and reducing environmental pollution.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a fermented apple cake made from young apples and its preparation method. Background Technology

[0002] During their growth, apples undergo periods of flower and fruit thinning, as well as physiological fruit drop. In my country, approximately 1.9 million tons of young apples are discarded annually due to their poor taste and inedibility. These discarded young fruits can become hosts for pathogens in the field, exacerbating fruit tree diseases and pests, resulting in resource waste and environmental pollution. Young apples, on the other hand, are rich in nutrients, have low pesticide residues, and contain active substances such as flavonoids, phenolic acids, and polysaccharides, which possess antioxidant, antibacterial, anti-allergic, and anti-cancer properties. Studies have shown that the polyphenol content in young apples is approximately 10 times that of mature apples.

[0003] Fruit cakes are a type of snack food made primarily from fruit. The fruit is pulped, and appropriate amounts of gelling agents and sweeteners are added. The mixture is then cooked, concentrated, cooled, shaped, and dried (or left undried). It retains most of the fruit's nutrients and belongs to the category of candied fruit, representing an important form of fruit processing. Probiotics play a crucial role in maintaining intestinal mucosal immunity and resisting harmful factors. Using young apples as raw material, functional fruit cakes are made by fermenting to improve the taste. This process retains most of the young apple's nutrients and functional components, extending the apple industry chain and realizing its high-value utilization. It also broadens the development and utilization of young apple products, meeting consumers' demand for green and healthy foods.

[0004] Phenolic compounds act as respiratory transport substances in plant cells, maintaining a dynamic balance between phenols and quinones. When plant cells are damaged, oxygen enters the cell and initiates redox reactions, disrupting the balance and leading to the accumulation and further oxidation of quinones. These quinones eventually condense rapidly to form relatively insoluble brown polymers (melanin), resulting in enzymatic browning. Polyphenol oxidase (PPO) is a key enzyme in the melanin production pathway of enzymatic browning, catalyzing not only the conversion of monophenolic hydroxyl groups to diphenols but also the further oxidation of diphenols to quinones. However, PPO activity and phenolic content are not the only factors affecting enzymatic browning. Phenylalanine ammonia-lyase (PAL) primarily catalyzes the conversion of L-phenylalanine to trans-cinnamic acid through deamination, which is the main mediator in phenolic synthesis and crucial for enzymatic browning. Besides PAL, peroxidase (POD) can also participate directly or indirectly in enzymatic browning. In recent years, many methods have been developed to prevent browning of fresh-cut fruits and vegetables. Physical methods include high oxygen, ozone, ultra-high pressure, ultrasound, and ultraviolet treatment, while chemical methods include treatment with antioxidants and related enzyme inhibitors, such as citric acid, ascorbic acid, phytic acid, and cysteine.

[0005] At present, the research on fruit cake mainly focuses on product development and process optimization, and the development of fruit cake products has developed in the direction of low-sugar fruit cake, compound fruit cake, fermented fruit cake and functional fruit cake, therefore, it is of great significance to develop an apple young fruit fermented fruit cake for extending the apple processing industry chain, improving economic benefits and reducing environmental pollution. SUMMARY

[0006] The technical problem to be solved is to provide an apple young fruit fermented fruit cake and a preparation method thereof, and the specific steps are: raw material treatment, softening by boiling, sterilization, inoculation, fermentation, sol, boiling and concentrating, mold pouring and drying, the apple pulp is inoculated with yeast and lactobacillus plantarum for fermentation, the prepared apple young fruit fermented fruit cake is high in nutritional price and rich in aroma, and it is of great significance to extend the apple processing industry chain, improve economic benefits and reduce environmental pollution.

[0007] The technical scheme is an apple young fruit fermented fruit cake, which comprises the following components in parts by weight: 40-60 parts of apple young fruit, 0.5-1.5 parts of compound color protection liquid, 1.1-1.3 parts of probiotic bacteria, 1-1.5 parts of glucose, 2-3 parts of gelling agent and 20-25 parts of fructooligosaccharide. Further, the following steps are included:

[0008] S1. Raw material treatment: wash the apple young fruit, remove the core, cut it into blocks with the skin, and then place it in the compound color protection liquid for color protection for 3-5 min;

[0009] S2. Softening by boiling: cook the apple blocks in water for 15-20 min, pour them into a cell disrupter to make apple pulp;

[0010] S3. Sterilization: divide the apple pulp into sterilized containers, and sterilize it at 80℃ for 15-20 min;

[0011] S4. Inoculation: after cooling the apple pulp, inoculate it with probiotic bacteria in a sterile environment, and add glucose, and then shake and mix them uniformly;

[0012] S5. Fermentation: place it in a constant temperature and humidity incubator at 32℃ for 18-20 h to prepare fermented apple pulp;

[0013] S6. Sol: mix the gelling agent uniformly, add 15 times the volume of water to stir until it is completely dissolved, and then put it into a 70-75℃ water bath to make it swell fully;

[0014] S7. Boiling and concentrating: add fructooligosaccharide and the gelling agent which has been fully water-absorbed and swollen to the fermented apple pulp, and then heat and concentrate it;

[0015] S8. Mold pouring: pour it into a mold while it is hot, and then cool and shape it;

[0016] S9. Drying: drying the cooled and shaped fruit cake, packaging, and obtaining the apple young fruit fermented fruit cake.

[0017] Further, the composite color protection liquid in the step S1 is phytic acid and citric acid, and the volume ratio is 1:2.

[0018] Further, the material-water ratio of the apple pieces to water in the step S2 is 1g:(3-4)mL.

[0019] Further, the probiotics in the step S4 are yeast and lactobacillus plantarum, and the inoculation amount is 1.1-1.3%.

[0020] Further, the mass ratio of the yeast and lactobacillus plantarum is 1:1.

[0021] Further, the gelling agent in the step S6 is carrageenan, agar and konjac gum, and the volume ratio is 2:1:1.

[0022] Further, the stirring speed in the step S6 is 500-800r / min, and the stirring time is 0.5-2h.

[0023] Further, the drying temperature in the step S9 is 55-60℃, and the drying time is 12-15h.

[0024] Beneficial effects:

[0025] 1. The apple young fruit fermented fruit cake prepared in the application inoculates yeast and lactobacillus plantarum, and the mutualistic symbiotic relationship between the yeast and lactobacillus plantarum can make the mixed fermentation product have more abundant metabolic products, the mannose produced by the yeast can promote the growth of the lactobacillus plantarum, and the metabolic products of the lactobacillus plantarum provide carbon source for the growth of the yeast, so that the fermentation system produces various aromatic substances.

[0026] 2. The phytic acid added in the application has the following advantages: (1) the phytic acid can be used as a color protection agent to inhibit the enzymatic browning of fresh-cut apples; (2) the addition of phytic acid can shorten the fermentation period and improve the production efficiency; (3) the addition of phytic acid can promote the proliferation of yeast, increase the budding rate, reduce the mortality rate, make the yeast enter the logarithmic growth phase in advance, utilize the mutualistic symbiotic relationship between the yeast and lactobacillus plantarum, and accelerate the fermentation process.

[0027] 3. The added fructooligosaccharide in the present application belongs to a naturally occurring sugar, which is metabolized quickly in vivo, easily absorbed and utilized by the body, helps to retain the flavor of the product itself, and can also avoid the bitter taste caused by excessive sugar content like traditional sugar products; at the same time, fructooligosaccharide is also a functional oligosaccharide, which has certain health care effects, and appropriate consumption is helpful to maintain the health of human intestinal tract and enhance the immune function of the body; in addition, fructooligosaccharide also has the effect of binding metal ions, which can inhibit intestinal putrefaction and promote the absorption of mineral elements such as calcium and magnesium. DETAILED DESCRIPTION

[0028] The present application will be further described below in conjunction with examples, and the following examples are an explanation of the present application, but the present application is not limited to the following examples:

[0029] Example 1

[0030] A preparation method of apple young fruit fermented fruit cake, comprising the following steps:

[0031] S1. Raw material treatment: 40 kg of apple young fruit is washed, cored, cut into blocks with skin, and then placed in 0.5 L of composite color protection liquid (phytic acid: citric acid = 1:2) for color protection for 3 min;

[0032] S2. Softening by boiling: the apple blocks are boiled in water for 15 min with a material to water ratio of 1:3, and then poured into a homogenizer to make apple pulp; S3. Sterilization: the apple pulp is divided into sterilized containers and sterilized at 80℃ for 15 min;

[0033] S4. Inoculation: after cooling, the apple pulp is inoculated with yeast and lactobacillus in a sterile environment at a ratio of 1:1, with an inoculation amount of 1.1%, and 1 kg of glucose is added and mixed uniformly;

[0034] S5. Fermentation: placed in a constant temperature and humidity incubator at 32℃ for 18 h to obtain fermented apple pulp;

[0035] S6. Sol: 2 kg of gelling agent (kappa carrageenan, agar and konjac gum = 2:1:1) is mixed uniformly, 15 times the volume of water is added, stirred at 500 r / min for 2 h, completely dissolved, and placed in a 70℃ water bath to fully swell;

[0036] S7. Concentration by boiling: 20 kg of fructooligosaccharide and fully water-swellable gelling agent are added to the fermented apple pulp and heated for concentration;

[0037] S8. Molding: hot pouring into a mold and cooling to shape;

[0038] S9. Drying: the cooled and shaped fruit cake is dried at 55℃ for 15 h, packaged, and an apple young fruit fermented fruit cake is obtained.

[0039] Example 2

[0040] A preparation method of apple young fruit fermented fruit cake, comprising the following steps:

[0041] S1. Raw material treatment: 40 kg of apple young fruit is washed, cored, cut into pieces with skin, and then placed in 1 L of composite color protection liquid (phytic acid: citric acid = 1:2) for color protection for 3 min;

[0042] S2. Softening by boiling: the apple pieces are boiled in water in a pot for 16 min, the material to water ratio is 1:3, and then poured into a blender for pulping to obtain apple pulp;

[0043] S3. Sterilization: the apple pulp is divided into sterilized containers and sterilized at 80°C for 18 min;

[0044] S4. Inoculation: after cooling, the apple pulp is inoculated with yeast and lactobacillus in a sterile environment according to a ratio of 1:1, the inoculation amount is 1.2%, and 1 kg of glucose is added and mixed uniformly;

[0045] S5. Fermentation: placed in a constant temperature and humidity incubator at 32°C for 18 h to obtain fermented apple pulp;

[0046] S6. Sol: 2 kg of gelling agent (carrageenan, agar and konjac gum = 2:1:1) is mixed uniformly, 15 times the volume of water is added, stirred at 600 r / min for 1.5 h, completely dissolved, and placed in a 72°C water bath to fully swell;

[0047] S7. Boiling and concentration: 20 kg of fructooligosaccharide and the gelling agent after fully absorbing water and swelling are added to the fermented apple pulp, and heated and concentrated;

[0048] S8. Molding: hot pouring into a mold and cooling to shape;

[0049] S9. Drying: the cooled and shaped fruit cake is dried at 55°C for 14 h, packaged, and an apple young fruit fermented fruit cake is obtained.

[0050] Example 3

[0051] A preparation method of apple young fruit fermented fruit cake, comprising the following steps:

[0052] S1. Raw material treatment: 40 kg of apple young fruit is washed, cored, cut into pieces with skin, and then placed in 1 L of composite color protection liquid (phytic acid: citric acid = 1:2) for color protection for 3 min;

[0053] S2. Softening by boiling: the apple pieces are boiled in water in a pot for 16 min, the material to water ratio is 1:3, and then poured into a blender for pulping to obtain apple pulp;

[0054] S3. Sterilization: The apple pulp was divided into sterilized containers and sterilized at 80°C for 16 min;

[0055] S4. Inoculation: After the apple pulp was cooled, it was inoculated with yeast and Lactobacillus plantarum in a 1:1 ratio in a sterile environment, with an inoculation amount of 1.2% and the addition of 1.2 kg of glucose, and was shaken and mixed;

[0056] S5. Fermentation: The fermentation was carried out in a constant temperature and humidity incubator at 32°C for 19 h to obtain fermented apple pulp;

[0057] S6. Sol: 3 kg of gelling agent (carrageenan, agar and konjac gum = 2:1:1) was uniformly mixed, 15 times the volume of water was added, and it was stirred at 600 r / min for 1.6 h to completely dissolve, and was placed in a 74°C water bath to fully swell;

[0058] S7. Concentration by boiling: 22 kg of levan and the fully water-absorbed and swollen gelling agent were added to the fermented apple pulp, and it was heated and concentrated;

[0059] S8. Molding: It was poured into a mold while hot and was cooled and shaped;

[0060] S9. Drying: The cooled and shaped fruit cake was dried at 56°C for 14 h, and was packaged to obtain the apple fruitling fermented fruit cake.

[0061] Example 4

[0062] A method for preparing an apple fruitling fermented fruit cake, comprising the following steps:

[0063] S1. Raw material treatment: 50 kg of apple fruitlings were washed, cored, and cut into pieces with the skin, and were then placed in 1.2 L of a composite color protection solution (phytic acid: citric acid = 1:2) for color protection for 4 min;

[0064] S2. Softening by boiling: The apple pieces were boiled in water in a pot for 18 min at a material to water ratio of 1:4, and were then poured into a homogenizer to make apple pulp; S3. Sterilization: The apple pulp was divided into sterilized containers and sterilized at 80°C for 16 min;

[0065] S4. Inoculation: After the apple pulp was cooled, it was inoculated with yeast and Lactobacillus plantarum in a 1:1 ratio in a sterile environment, with an inoculation amount of 1.3% and the addition of 1.2 kg of glucose, and was shaken and mixed;

[0066] S5. Fermentation: The fermentation was carried out in a constant temperature and humidity incubator at 32°C for 20 h to obtain fermented apple pulp;

[0067] S6. Sol: 2 kg of gelling agent (carrageenan, agar and konjac gum = 2:1:1) was uniformly mixed, 15 times the volume of water was added, and it was stirred at 700 r / min for 1 h to completely dissolve, and was placed in a 74°C water bath to fully swell;

[0068] S7. Cook and concentrate: add 24 kg of fructooligosaccharide and fully water-swell gelling agent to the fermented apple pulp, heat and concentrate;

[0069] S8. Pouring mold: pour into the mold while hot, and cool to shape;

[0070] S9. Drying: place the cooled and shaped fruit cake in an environment of 58°C for 14 hours of drying, and package, to obtain the fermented fruit cake of apple young fruit.

[0071] Example 5

[0072] A preparation method of a fermented fruit cake of apple young fruit, comprising the following steps:

[0073] S1. Raw material treatment: wash 55 kg of apple young fruit, core, and cut into pieces with skin, and then place in 1.4 L of composite color protection liquid (phytic acid: citric acid = 1:2) for color protection for 5 min;

[0074] S2. Softening by boiling: boil the apple pieces in water in a pot for 19 min, with a material to water ratio of 1:4, and then pour into a homogenizer to make pulp;

[0075] S3. Sterilization: divide the apple pulp into sterilized containers, and sterilize at 80°C for 18 min;

[0076] S4. Inoculation: after cooling the apple pulp, inoculate in a sterile environment according to a ratio of 1:1 of Saccharomyces and Lactobacillus plantarum, with an inoculation amount of 1.3%, and add 1.4 kg of glucose, and shake to mix;

[0077] S5. Fermentation: place in a constant temperature and humidity incubator at 32°C for 19 h to obtain fermented apple pulp;

[0078] S6. Sol: mix 3 kg of gelling agent (carrageenan, agar and konjac gum = 2:1:1) uniformly, add 15 times the volume of water, stir at 800 r / min for 1 h to completely dissolve, and place in a 75°C water bath to fully swell;

[0079] S7. Cook and concentrate: add 25 kg of fructooligosaccharide and fully water-swell gelling agent to the fermented apple pulp, heat and concentrate;

[0080] S8. Pouring mold: pour into the mold while hot, and cool to shape;

[0081] S9. Drying: place the cooled and shaped fruit cake in an environment of 60°C for 13 hours of drying, and package, to obtain the fermented fruit cake of apple young fruit.

[0082] Example 6

[0083] A preparation method of a fermented fruit cake of apple young fruit, comprising the following steps:

[0084] S1. Raw material processing: 60 kg of apple young fruits were washed, cored, and cut into pieces with skin, then placed in 1.5 L of composite color protection liquid (phytic acid: citric acid = 1:2) for color protection for 5 min;

[0085] S2. Softening by boiling: the apple pieces were boiled in water for 20 min in a pot at a material to water ratio of 1:4, then poured into a blender to make apple pulp;

[0086] S3. Sterilization: the apple pulp was divided into sterilized containers and sterilized at 80°C for 20 min;

[0087] S4. Inoculation: after cooling, the apple pulp was inoculated with yeast and Lactobacillus plantarum at a ratio of 1:1 under sterile conditions, with an inoculum of 1.3%, and 1.5 kg of glucose was added and mixed well;

[0088] S5. Fermentation: placed in a constant temperature and humidity incubator at 32°C for 18 h to obtain fermented apple pulp;

[0089] S6. Sol: 3 kg of gelling agent (carrageenan, agar and konjac gum = 2:1:1) was mixed evenly, 15 times the volume of water was added, stirred at 800 r / min for 0.5 h, completely dissolved, and placed in a 75°C water bath to fully swell;

[0090] S7. Boiling and concentration: 25 kg of fructooligosaccharides and fully water-absorbed and swollen gelling agent were added to the fermented apple pulp and heated to concentrate;

[0091] S8. Molding: poured into a mold while hot and cooled to shape;

[0092] S9. Drying: the cooled and shaped fruit cake was dried at 60°C for 12 h and packaged to obtain an apple young fruit fermented fruit cake.

[0093] Comparative Example 1

[0094] The difference between this comparative example and Example 4 is that ascorbic acid is used instead of phytic acid, as follows:

[0095] A method for preparing an apple young fruit fermented fruit cake, comprising the following steps:

[0096] S1. Raw material processing: 50 kg of apple young fruits were washed, cored, and cut into pieces with skin, then placed in 1.2 L of composite color protection liquid (ascorbic acid: citric acid = 1:2) for color protection for 4 min;

[0097] S2. Softening by boiling: the apple pieces were boiled in water for 18 min in a pot at a material to water ratio of 1:4, then poured into a blender to make apple pulp; S3. Sterilization: the apple pulp was divided into sterilized containers and sterilized at 80°C for 16 min;

[0098] S4. Inoculation: After the apple pulp is cooled, inoculate in a sterile environment according to a ratio of 1:1 of yeast and Lactobacillus plantarum, inoculate an amount of 1.3%, and add 1.2 kg of glucose, shake and mix;

[0099] S5. Fermentation: Place in a constant temperature and humidity incubator at 32°C for 20 h to ferment to obtain fermented apple pulp;

[0100] S6. Sol: Mix 2 kg of gelling agent (kappa carrageenan, agar and konjac gum = 2:1:1) uniformly, add 15 times the volume of water, stir at 700 r / min for 1 h, completely dissolved, and put into a 74°C water bath to fully swell;

[0101] S7. Cook and concentrate: Add 24 kg of levan and fully water-swell gelling agent to the fermented apple pulp, and heat and concentrate;

[0102] S8. Pouring: Pour into a mold while hot, and cool and shape;

[0103] S9. Drying: Place the cooled and shaped fruit cake in an environment at 58°C for 14 h to dry, and package to obtain the apple fruitlet fermented fruit cake.

[0104] Comparative Example 2

[0105] The difference between this comparative example and Example 4 is that no composite color protection liquid is added, and the specific process is as follows:

[0106] A preparation method of an apple fruitlet fermented fruit cake, comprising the following steps:

[0107] S1. Raw material treatment: Wash 50 kg of apple fruitlets, remove the core, and cut into blocks with the skin;

[0108] S2. Cook and soften: Cook the apple blocks in a pot with water for 18 min, the material to water ratio is 1:4, pour into a homogenizer to make apple pulp; S3. Sterilization: Divide the apple pulp into sterilized containers, and sterilize at 80°C for 16 min;

[0109] S4. Inoculation: After the apple pulp is cooled, inoculate in a sterile environment according to a ratio of 1:1 of yeast and Lactobacillus plantarum, inoculate an amount of 1.3%, and add 1.2 kg of glucose, shake and mix;

[0110] S5. Fermentation: Place in a constant temperature and humidity incubator at 32°C for 20 h to ferment to obtain fermented apple pulp;

[0111] S6. Sol: Mix 2 kg of gelling agent (kappa carrageenan, agar and konjac gum = 2:1:1) uniformly, add 15 times the volume of water, stir at 700 r / min for 1 h, completely dissolved, and put into a 74°C water bath to fully swell;

[0112] S7. Concentration by boiling: 24 kg of fructo-oligosaccharides and the fully water-swellable gelling agent are added to the fermented apple pulp, and heated to concentrate;

[0113] S8. Molding: hot pouring into a mold, and cooling to shape;

[0114] S9. Drying: the cooled and shaped fruit cake is dried at 58°C for 14 hours, and packaged, to obtain the apple fruitling fermented fruit cake.

[0115] Comparative Example 3

[0116] The difference between this comparative example and Example 4 is that no probiotic bacteria are inoculated, and the specific process is as follows:

[0117] A preparation method of an apple fruitling fruit cake, comprising the following steps:

[0118] S1. Raw material treatment: 50 kg of apple fruitlings are washed, cored, and cut into pieces with the skin, and then placed in 1.2 L of a composite color protection solution (phytic acid: citric acid = 1:2) for color protection for 4 min;

[0119] S2. Softening by boiling: the apple pieces are boiled in water in a pot for 18 min, with a material-to-water ratio of 1:4, and then poured into a homogenizer to make pulp; S3. Sterilization: the apple pulp is divided into sterilized containers and sterilized at 80°C for 16 min;

[0120] S4. Sol: 2 kg of gelling agent (carrageenan, agar, and konjac gum = 2:1:1) is mixed uniformly, 15 times the volume of water is added, and stirred at 700 r / min for 1 h to completely dissolve, and then placed in a 74°C water bath to fully swell;

[0121] S5. Concentration by boiling: 24 kg of fructo-oligosaccharides and the fully water-swellable gelling agent are added to the apple pulp, and heated to concentrate;

[0122] S6. Molding: hot pouring into a mold, and cooling to shape;

[0123] S7. Drying: the cooled and shaped fruit cake is dried at 58°C for 14 hours, and packaged, to obtain the apple fruitling fermented fruit cake.

[0124] Comparative Example 4

[0125] The difference between this comparative example and Example 4 is that only yeast is inoculated, and the specific process is as follows:

[0126] A preparation method of an apple fruitling fermented fruit cake, comprising the following steps:

[0127] S1. Raw material treatment: 50 kg of apple fruitlings are washed, cored, and cut into pieces with the skin, and then placed in 1.2 L of a composite color protection solution (phytic acid: citric acid = 1:2) for color protection for 4 min;

[0128] S2. Cook softening: the apple pieces in a pot with water for 18 min, the ratio of material to water is 1:4, pour into the blender to make pulp, prepared apple pulp; S3. Sterilization: the apple pulp is divided into sterilized containers, 80℃ sterilization for 16 min;

[0129] S4. Inoculation: after cooling the apple pulp, inoculate the yeast in a sterile environment, the inoculation amount is 1.3%, and add 1.2 kg of glucose, shake and mix evenly;

[0130] S5. Fermentation: placed in a constant temperature and humidity incubator at 32℃ for 20h, prepared fermented apple pulp;

[0131] S6. Sol: mix 2 kg of gelling agent (carrageenan, agar and konjac gum = 2:1:1) evenly, add 15 times the volume of water, stir at 700 r / min for 1h, completely dissolved, put into 74℃ water bath to swell fully;

[0132] S7. Cook and concentrate: add 24 kg of levan and fully water-swell gelling agent to the fermented apple pulp, heat and concentrate;

[0133] S8. Pouring mold: pour into the mold while hot, cool and shape;

[0134] S9. Drying: the cooled and shaped fruit cake is placed in a 58℃ environment for 14h, dried and packaged, and the apple young fruit fermented fruit cake is obtained.

[0135] Comparative Example 5

[0136] The difference between this comparative example and Example 4 is that only Lactobacillus plantarum is inoculated, and the specific process is as follows:

[0137] A preparation method of apple young fruit fermented fruit cake, comprising the following steps:

[0138] S1. Raw material treatment: 50 kg of apple young fruit is washed, cored, and cut into pieces with skin, then placed in 1.2 L of composite color protection liquid (phytic acid: citric acid = 1:2) for color protection for 4 min;

[0139] S2. Cook softening: the apple pieces in a pot with water for 18 min, the ratio of material to water is 1:4, pour into the blender to make pulp, prepared apple pulp; S3. Sterilization: the apple pulp is divided into sterilized containers, 80℃ sterilization for 16 min;

[0140] S4. Inoculation: after cooling the apple pulp, inoculate the yeast in a sterile environment, the inoculation amount is 1.3%, and add 1.2 kg of glucose, shake and mix evenly;

[0141] S5. Fermentation: placed in a constant temperature and humidity incubator at 32℃ for 20h, prepared fermented apple pulp;

[0142] S6. Sol: 2 kg of gelling agent (carrageenan, agar and konjac gum = 2:1:1) was mixed evenly, 15 times the volume of water was added, stirred at 700 r / min for 1 h, completely dissolved, and put into a 74℃ water bath to fully swell;

[0143] S7. Concentration by boiling: 24 kg of fructooligosaccharides and gelling agent fully absorbed and swollen were added to the fermented apple pulp, and heated to concentrate;

[0144] S8. Molding: hot pouring into a mold, cooling and shaping;

[0145] S9. Drying: the cooled and shaped fruit cake was dried at 58℃ for 14 h, packaged, and the apple young fruit fermented fruit cake was obtained.

[0146] Performance test:

[0147] (1) Browing index determination

[0148] After the prepared apple young fruit fermented fruit cake was stored for 7 days, the surface color was determined by a portable WR-18 precision color difference meter, including L*(brightness), a*(red-green value) and b*(yellow-blue value), and the browning index (BI) was calculated, which was calculated according to the following formula:

[0149]

[0150] Table 1 Browning index of apple young fruit fermented fruit cake prepared in each example

[0151] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 browning index 36 37 38 36 38 39

[0152] Table 2 Browning index of apple young fruit fermented fruit cake prepared in each comparative example

[0153] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 browning index 40 48 39 38 37

[0154] Color change is one of the key indicators of browning of fresh-cut fruits and vegetables. The browning index of the apple young fruit fermented fruit cake prepared in each example and comparative example is shown in Tables 1-2. As shown in Table 1, after the apple pieces were immersed in the composite color protection solution of phytic acid and citric acid, the browning index was 36-39. In Comparative Example 1, ascorbic acid was used instead of phytic acid, and in Comparative Examples 3, 4 and 5, the composite color protection solution was still used, and the browning index had no significant difference. In Comparative Example 2, no composite color protection solution was added, so the browning degree of the apple young fruit fermented fruit cake was higher. It can be seen that the composite treatment of phytic acid and citric acid has a good effect on inhibiting the browning of fresh-cut apples.

[0155] (2) Determination of physical and chemical indicators

[0156] Table 3 Physical and chemical indicators of apple young fruit fermented fruit cake prepared in each example

[0157] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Vc / (mg / 100g) 179.52±6.7 181.08±4.7 174.17±4.7 182.61±4.5 183.15±5.2 180.22±4.8 soluble solids (%) 34.67±0.5 34.94±0.5 36.21±0.4 34.33±0.4 35.84±0.5 34.68±0.4 total sugar (%) 38.04±0.2 36.32±0.3 39.12±0.3 36.97±0.3 37.43±0.3 37.94±0.2 total acid (g / kg) 16.20±1.3 16.29±1.3 15.11±1.2 16.43±1.3 14.96±1.6 16.72±1.1 pH 3.24±0.0 3.36±0.1 3.31±0.1 3.15±0.1 3.16±0.1 3.48±0.2 hardness (N) 19.65±0.4 18.77±0.3 18.94±0.3 17.99±0.3 18.51±0.3 18.02±0.4 elasticity (mm) 4.77±0.1 4.49±0.0 4.62±0.1 3.87±0.0 4.97±0.1 4.60±0.0 chewiness (mJ) 38.75±0.2 37.95±0.2 37.68±0.2 36.83±0.2 37.32±0.1 38.24±0.2 moisture content (%) 19.95±0.1 19.13±0.2 18.83±0.2 19.24±0.2 18.73±0.3 19.27±0.2

[0158] Table 4 physicochemical indexes of the apple young fruit fermented cake prepared in each comparative example

[0159] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Vc / (mg / 100g) 187.68±5.4 172.12±4.5 188.74±3.9 183.53±3.6 181.97±4.1 soluble solids (%) 33.74±0.4 34.02±0.5 33.16±0.4 34.63±0.4 35.77±0.3 total sugar (%) 37.55±0.2 36.62±0.3 39.47±0.3 38.19±0.4 37.89±0.3 total acid (g / kg) 16.63±1.5 12.53±1.1 15.87±1.2 16.42±1.1 15.76±1.2 pH 3.13±0.0 4.76±0.1 3.46±0.1 3.38±0.2 3.25±0.1 hardness (N) 18.63±0.3 18.17±0.4 17.96±0.3 18.94±0.3 17.99±0.3 elasticity (mm) 4.28±0.2 4.75±0.1 4.32±0.1 4.38±0.1 4.56±0.1 chewiness (mJ) 37.38±0.2 36.86±0.2 37.06±0.2 38.43±0.2 37.58±0.2 moisture content (%) 18.36±0.1 19.21±0.1 18.71±0.2 18.34±0.1 18.71±0.2

[0160] As shown in Table 3, the pH value of the apple in the example is lower after pulping, which may be because the organic acid is released due to mechanical damage of the cells, so that the total acid content is increased and the pH is decreased. The addition of phytic acid and citric acid in the early color protection also causes the pH to decrease. In Comparative Example 2, no color protection agents phytic acid and citric acid are added, so that the total acid content is relatively low and the pH is relatively high.

[0161] As shown in Table 4, the addition of ascorbic acid in Comparative Example 1 increases the Vc content. In Comparative Example 3, the Vc content of the cake prepared without fermentation is also relatively high, which may be because Vc can be degraded by oxidation and non-oxidation reactions in the fermentation system, resulting in a decrease in Vc content. The drying process causes a large amount of water to evaporate from the cake, resulting in a high content of soluble solids and total sugar. In addition, the growth and reproduction of microorganisms in the fermentation process consume a large amount of sugar, and the immature apple young fruit has a low sugar content. Therefore, the soluble solids in the cake processing process are mainly contributed by sugar. The total sugar content of the cake prepared in Comparative Example 3 without fermentation is relatively high.

[0162] (3) Volatile flavor substances

[0163] Table 5 volatile flavor substances in the cake

[0164]

[0165] Table 6 main alcohol substances in the cake

[0166]

[0167]

[0168] As shown in Table 5, the content of esters, acids, ketones, aldehydes and hydrocarbons in the apple young fruit fermented cake prepared in the application is relatively low after inoculation and fermentation of yeast and lactobacillus. Alcohol substances become the main volatile components. Alcohol substances mostly have fresh floral fragrance. Aldehydes are further reduced to alcohols by dehydrogenation. Ethanol, isoamyl alcohol and phenylethanol are the main components of alcohol in the apple young fruit fermented cake. Isoamyl alcohol has a pungent taste and apple brandy aroma. Phenylethanol has the highest content and has the taste of rose and honey, which can impart the cake with a clove and rose fragrance.

[0169] As shown in Tables 5-6, the volatile flavor substance content of the fruitcake prepared by inoculating no yeast and Lactobacillus plantarum in Comparative Example 3 is the lowest, and the content of alcohol components is significantly reduced; the volatile flavor substance content of the apple fruitcake prepared by inoculating only yeast in Comparative Example 4 and only Lactobacillus plantarum in Comparative Example 5 is lower than that of the examples, and the content of alcohol components is slightly reduced.

[0170] (4) Sensory evaluation

[0171] In order to ensure the scientificity and objectivity of the sensory evaluation method, 10 food professional students without sensory defects were invited to evaluate, and each sample was tasted and then rinsed. The evaluators performed sensory evaluation according to four indexes of taste, color, flavor, and organization state.

[0172] Table 7 Sensory evaluation standard of fruitcake

[0173]

[0174] Table 8 Sensory evaluation of each example and comparative example

[0175]

[0176]

[0177] As shown in Table 8, the overall taste, color, flavor, and organization state of the apple fruitcake prepared in the examples are good, and the overall score is 79-86. The sensory score of Comparative Example 1 in which phytic acid is replaced by ascorbic acid has no significant difference with the examples. The overall sensory score of the fruitcake prepared in Comparative Example 2 in which no composite color protection liquid is used, Comparative Example 3 in which no probiotic bacteria are inoculated for fermentation, Comparative Example 4 in which only yeast is inoculated, and Comparative Example 5 in which only Lactobacillus plantarum is inoculated for fermentation is relatively low.

[0178] The above is only a preferred embodiment of the present application, and does not limit the present application in any form. Any person skilled in the art can make many possible changes and modifications to the technical solutions of the present application, or modify equivalent embodiments, without departing from the spirit and technical solutions of the present application. Therefore, any simple modification, equivalent replacement, equivalent change and modification of the above examples according to the technical essence of the present application, which does not depart from the technical solutions of the present application, still belongs to the protection scope of the technical solutions of the present application.

Claims

1. A fermented fruit cake made from young apples, characterized in that, The mixture comprises the following components by weight: 40-60 parts young apples, 0.5-1.5 parts compound color-protecting liquid, 1.1-1.3 parts probiotics, 1-1.5 parts glucose, 2-3 parts gelling agent, and 20-25 parts fructooligosaccharides; the preparation method of the fermented fruit cake made from young apples includes the following steps: S1. Raw material processing: Wash the young apples, remove the cores, cut them into chunks with the peel on, and then place them in the compound color-protecting solution for 3-5 minutes to protect the color; S2. Cooking and softening: Cook apple chunks in water in a pot for 15-20 minutes, then pour into a blender and blend to make apple puree; S3. Sterilization: Dispense the apple pulp into sterilized containers and sterilize at 80℃ for 15-20 minutes; S4. Inoculation: After the apple pulp has cooled, inoculate it with probiotics under sterile conditions, add glucose, and shake to mix. S5. Fermentation: Place in a 32℃ constant temperature and humidity incubator for 18-20 hours to ferment apple pulp; S6. Sol: Mix the gelling agent evenly, add 15 times the volume of water and stir until completely dissolved, then place it in a 70-75℃ water bath to allow it to swell fully. S7. Boiling and Concentration: Add fructooligosaccharides and fully water-absorbed and swollen gelling agent to the fermented apple pulp, and heat to concentrate; S8. Casting: Pour the hot liquid into the mold and allow it to cool and solidify. S9. Drying: Dry the cooled and shaped fruit cake, then package it to obtain fermented apple fruit cake; In step S4, the probiotics are yeast and Lactobacillus plantarum, and the inoculation amount is 1.1-1.3%.

2. The fermented apple cake according to claim 1, characterized in that, In step S1, the composite color-protecting solution is composed of phytic acid and citric acid in a volume ratio of 1:

2.

3. The fermented apple cake according to claim 1, characterized in that, In step S2, the ratio of apple pieces to water is 1g:(3-4)mL.

4. The fermented apple cake according to claim 1, characterized in that, The mass ratio of yeast to Lactobacillus plantarum is 1:

1.

5. The fermented apple cake according to claim 1, characterized in that, In step S6, the gelling agent is carrageenan, agar, and konjac gum in a volume ratio of 2:1:

1.

6. The fermented apple cake according to claim 1, characterized in that, In step S6, the stirring speed is 500-800 r / min and the stirring time is 0.5-2 h.

7. The fermented apple cake according to claim 1, characterized in that: In step S9, the drying temperature is 55-60℃ and the drying time is 12-15h.

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