Preserved fruit based on composite natural spices and preparation method thereof

Abstract

The invention provides a preserved fruit based on composite natural spices and a preparation method of the preserved fruit. The preserved fruit comprises green plums and / or plums, white granulated sugar, edible salt, edible organic acid, a sweetening agent, neohesperidin dihydrochalcone and the composite natural spices. The preserved fruit based on the composite natural spices is sour, sweet, delicious and moderate in hardness, accords with related regulations of GB / T 10782-2006 and GB 14884-2003, has dietary therapy effects of appetizing, tonifying spleen and the like, is stable in quality, has a shelf life as long as 12 months or above, and is beneficial to popularization; the method can effectively remove the bitterness of the green plums, reduce the acidity of the green plums, maintain good color and luster of the preserved fruits, and is low in production cost, short in production period and suitable for industrial production.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, relates to candied fruit, and in particular to a candied fruit based on composite natural spices and a preparation method thereof. Background Art

[0002] The traditional candied fruit production process is: raw material selection → fresh fruit processing and pretreatment (including peeling, core removal, cutting and sulfur fumigation, etc.) → sugar solution cooking (one-time cooking or multiple cooking) → sugar solution soaking → drying (sun drying or oven drying) → finished product. Most candied fruit products produced by traditional technology are "high sugar" products, with a sugar content of 50-60%. In addition, sulfur compounds such as sodium pyrosulfite and sodium bisulfite are often used for bleaching and color protection during the processing process, and sulfur dioxide in the products often exceeds the standard.

[0003] Green plums are rich in citric acid, tannic acid, tartaric acid, malic acid, tannic acid, folinic acid, green acid and other ingredients. Mature plums contain 1.69% protein, 2.84% fat, 8.51% carbohydrates, and a variety of vitamins. They have extremely high medicinal value, nutritional value and health care functions. Dry and wet plums are made from high-quality green plums that are soaked in salt and sun-dried after maturity. They are the preferred raw materials for making various candied fruits. They retain many of the original green plums that are beneficial to the human body and are rich in more than ten beneficial elements such as fruit acid and vitamin C. Japan, as the largest importer of green plum agricultural products, has already used green plum candied fruits as health foods, but many products are only suitable for use as side dishes due to their high salt and acid characteristics.

[0004] At the same time, with the prosperity of the snack food consumption market in recent years, more consumers have focused on health and nutrition, and have also put forward higher requirements for traditional green plum candied products. However, at this stage, traditional processing technology and product formulas can no longer meet the needs of long-term market development.

[0005] Chemical preservatives still dominate in applications, which is in conflict with people's growing awareness of food safety and green diet concepts. Finding new food preservatives that are broad-spectrum, highly effective, non-toxic and natural has become the mainstream of current food additive research and the main direction of preservative development in the future. Natural food preservatives are increasingly being studied and applied in the food industry due to their abundant resources and high efficiency and low toxicity. Summary of the invention

[0006] In order to solve the above problems, the present invention provides a candied fruit based on composite natural spices and a preparation method thereof. The candied fruit based on composite natural spices of the present invention is sweet and sour, has moderate hardness and is in compliance with GB / T 10782-2006 and GB

[0007] 14884-2003, and has therapeutic effects such as appetizing and strengthening the spleen, and at the same time has stable quality and a shelf life of more than 12 months, which is conducive to promotion; it can effectively remove the bitter taste of green plums, reduce its acidity, and maintain the good color and gloss of candied fruit, and has a low production cost and a short production cycle, and can be industrially produced.

[0008] In order to achieve the above object, the present invention adopts the following technical solutions:

[0009] The invention firstly provides a candied fruit based on composite natural spices. The raw materials of the candied fruit include, by weight, 80,000-120,000 parts of greengage and / or plums, 40,000-60,000 parts of white sugar, 4,000-6,000 parts of edible salt, 1,200-1,800 parts of edible organic acid, 240-360 parts of sweetener, 40-60 parts of neohesperidin dihydrochalcone and 80-120 parts of composite natural spices.

[0010] As a preferred embodiment of the present invention, the edible organic acid includes one or a combination of citric acid, lactic acid, acetic acid, malic acid, tartaric acid or linolenic acid.

[0011] As a preferred embodiment of the present invention, the edible organic acids are citric acid and DL-malic acid, and the added amounts are 800-1200 parts of citric acid and 400-600 parts of DL-malic acid respectively.

[0012] As a preferred embodiment of the present invention, the sweetener includes one or a combination of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, erythritol, steviol glycoside or sucralose.

[0013] As a preferred embodiment of the present invention, the sweeteners are sucralose and steviol glycoside, and the added amounts are 80-120 parts of sucralose and 160-240 parts of steviol glycoside, respectively.

[0014] As a preferred embodiment of the present invention, the composite natural spice comprises a composition of star anise, cinnamon, cloves, cumin, liquorice and tangerine peel.

[0015] As a preferred embodiment of the present invention, the mass ratio of star anise, cinnamon, clove, fennel, liquorice and tangerine peel is 1:3-4:1:4-8:5:1-5.

[0016] The present invention provides a method for preparing the above-mentioned candied fruit based on composite natural spices, the preparation method comprising the following steps:

[0017] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0018] 2) preparing spices, crushing the spices and mixing them evenly to obtain composite natural spices; mixing white sugar, edible salt, edible organic acid, sweetener, neohesperidin dihydrochalcone and composite natural spices for seasoning to obtain a candied liquid for standby use;

[0019] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) for pickling; after pickling, the raw material is dried, selected, and packaged after metal detection to obtain the candied fruit based on the composite natural spice.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1) The candied fruit based on the composite natural spices of the present invention is sweet and sour, moderately soft and hard, complies with the relevant provisions of GB / T 10782-2006 and GB 14884-2003, and has therapeutic effects such as appetizing and strengthening the spleen, and has stable quality and a shelf life of more than 12 months, which is conducive to promotion.

[0022] 2) The invention can effectively remove the bitter taste of green plum, reduce its acidity, maintain the good color and gloss of candied fruit, and has low production cost and short production cycle, and can be industrially produced.

[0023] 3) The preparation method of the present invention is simple, reduces the production process flow, and reduces the production cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0025] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0026] See also Figure 1 The method for preparing the candied fruit based on the composite natural spices provided by the present invention is characterized in that the method comprises the following steps:

[0027] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0028] 2) preparing spices, crushing the spices and mixing them evenly to obtain composite natural spices; mixing white sugar, edible salt, edible organic acid, sweetener, neohesperidin dihydrochalcone and composite natural spices for seasoning to obtain a candied liquid for standby use;

[0029] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) for pickling; after pickling, the raw material is dried, selected, and packaged after metal detection to obtain the candied fruit based on the composite natural spice.

[0030] In the present invention, the composite natural spice not only increases the flavor of the candied fruit, but also has certain health-care functions.

[0031] Star anise has a unique aroma that can significantly enhance the aroma level of candied fruit, making it more attractive. It can also blend with other spices to create a complex flavor for candied fruit.

[0032] Cinnamon mainly plays the role of enhancing fragrance and removing fishy smell in candied fruit. It can remove the peculiar smell in the candied fruit raw materials and enhance the overall aroma. It has the effect of warming the middle and dispelling cold, warming the stomach and relieving pain. Moderate consumption is good for the body.

[0033] Cloves have a strong aroma, which can increase the aroma intensity of candied fruit and make the taste richer. They have certain antibacterial and anti-inflammatory effects and help extend the shelf life of candied fruit.

[0034] Fennel can add aroma to candied fruit and has a certain preservative effect, which helps to maintain the freshness of candied fruit, helps to promote digestion and improve loss of appetite.

[0035] Licorice has a faint aroma and special sweetness, which can blend the taste of other spices in candied fruit to make the overall flavor more harmonious. It has the effect of nourishing the spleen and stomach. Moderate consumption is good for your health.

[0036] Tangerine peel has a unique aroma, which can enhance the aroma of candied fruit and remove greasiness, making the taste more refreshing. It is rich in volatile oil components, which can promote gastrointestinal motility and help digestion.

[0037] The composite natural spices of the present invention can jointly enhance the flavor and taste of the candied fruit, making it more attractive. At the same time, the composite natural spices also have certain health care functions, such as antibacterial and anti-inflammatory effects, and promoting digestion. Appropriate consumption is beneficial to health.

[0038] Example 1

[0039] The candied fruit based on composite natural spices provided in this embodiment comprises, by weight, 80,000 parts of green plums and / or plums, 40,000 parts of white granulated sugar, 4,000 parts of edible salt, 800 parts of citric acid, 400 parts of DL-malic acid, 80 parts of sucralose, 160 parts of stevioside, 40 parts of neohesperidin dihydrochalcone, and 80 parts of composite natural spices.

[0040] The composite natural spice is a composition of star anise, cinnamon, clove, fennel, liquorice and tangerine peel in a mass ratio of 1:3:1:4:5:1.

[0041] The preparation method comprises the following steps:

[0042] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0043] 2) preparing spices, crushing the spices and mixing them evenly to obtain composite natural spices; mixing white sugar, edible salt, edible organic acid, sweetener, neohesperidin dihydrochalcone and composite natural spices for seasoning to obtain a candied liquid for standby use;

[0044] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) and pickled for 300 hours; after pickling, the raw material is dried at 65° C. for 24 hours, and the raw material is selected, metal detected, and packaged to obtain the candied fruit based on the composite natural spice.

[0045] The candied fruit prepared in this embodiment complies with the relevant provisions of GB / T10782-2006 and GB 14884-2003, and can comply with the relevant provisions after being stored at room temperature for 12 months.

[0046] Example 2

[0047] The candied fruit based on composite natural spices provided in this embodiment comprises the following raw materials by weight: 100,000 parts of green plums, 50,000 parts of white sugar, 5,000 parts of edible salt, 1,000 parts of citric acid, 500 parts of DL-malic acid, 100 parts of sucralose, 200 parts of stevioside, 50 parts of neohesperidin dihydrochalcone, and 100 parts of composite natural spices.

[0048] The composite natural spice is a composition of star anise, cinnamon, clove, cumin, liquorice and tangerine peel in a mass ratio of 1:4:1:8:5:3.

[0049] The preparation method comprises the following steps:

[0050] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0051] 2) preparing spices, crushing the spices and mixing them evenly to obtain composite natural spices; mixing white sugar, edible salt, edible organic acid, sweetener, neohesperidin dihydrochalcone and composite natural spices for seasoning to obtain a candied liquid for standby use;

[0052] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) and pickled for 305 hours; after pickling, the raw material is dried at 65° C. for 24 hours, and the candied fruit based on the composite natural spice is packaged after selection and metal detection.

[0053] The candied fruit prepared in this embodiment complies with the relevant provisions of GB / T10782-2006 and GB 14884-2003, and can comply with the relevant provisions after being stored at room temperature for 13 months.

[0054] Example 3

[0055] The candied fruit based on composite natural spices provided in this embodiment comprises, by weight, 120,000 parts of greengage and plum (mass ratio 1:1), 60,000 parts of white sugar, 6,000 parts of edible salt, 1,200 parts of citric acid, 600 parts of DL-malic acid, 120 parts of sucralose, 240 parts of stevioside, 60 parts of neohesperidin dihydrochalcone, and 120 parts of composite natural spices.

[0056] The composite natural spice is a composition of star anise, cinnamon, clove, fennel, liquorice and tangerine peel in a mass ratio of 1:4:1:6:5:5.

[0057] The preparation method comprises the following steps:

[0058] 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use;

[0059] 2) preparing spices, crushing the spices and mixing them evenly to obtain composite natural spices; mixing white sugar, edible salt, edible organic acid, sweetener, neohesperidin dihydrochalcone and composite natural spices for seasoning to obtain a candied liquid for standby use;

[0060] 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) and pickled for 300 hours; after pickling, the raw material is dried at 65° C. for 24 hours, and the raw material is selected, metal detected, and packaged to obtain the candied fruit based on the composite natural spice.

[0061] The candied fruit prepared in this embodiment complies with the relevant provisions of GB / T10782-2006 and GB 14884-2003, and can comply with the relevant provisions after being stored at room temperature for 13 months.

[0062] The candied fruits obtained in Examples 1-3 were tested for physical and chemical indicators and microbiological indicators according to national standards. The results are shown in Table 1.

[0063] Table 1. Test results

[0064]

[0065] The above is only a preferred embodiment of the present invention, and is not any formal or substantial limitation of the present invention. It should be pointed out that ordinary technicians in this technical field can make several improvements and supplements without departing from the method of the present invention, and these improvements and supplements should also be regarded as the protection scope of the present invention. Any technician familiar with this profession, without departing from the spirit and scope of the present invention, can make some changes, modifications and evolutions of the technical content disclosed above, which are equivalent embodiments of the present invention; at the same time, any changes, modifications and evolutions of any equivalent changes made to the above embodiments based on the essential technology of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A candied fruit based on composite natural spices, characterized in that: The raw materials of the candied fruit include, by weight: 80,000-120,000 parts of green plums and / or plums, 40,000-60,000 parts of white sugar, 4,000-6,000 parts of edible salt, 1,200-1,800 parts of edible organic acid, 240-360 parts of sweetener, 40-60 parts of neohesperidin dihydrochalcone and 80-120 parts of composite natural spices.

2. The candied fruit based on composite natural spices according to claim 1, characterized in that: The edible organic acid includes one or a combination of citric acid, lactic acid, acetic acid, malic acid, tartaric acid or linolenic acid.

3. The candied fruit based on composite natural spices according to claim 2, characterized in that: The edible organic acids are citric acid and DL-malic acid, and the added amounts are 800-1200 parts of citric acid and 400-600 parts of DL-malic acid respectively.

4. The candied fruit based on composite natural spices according to claim 1, characterized in that: The sweetener includes one or a combination of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, erythritol, steviol glycoside or sucralose.

5. The candied fruit based on composite natural spices according to claim 4, characterized in that: The sweeteners are sucralose and steviol glycoside, and the added amounts are 80-120 parts of sucralose and 160-240 parts of steviol glycoside respectively.

6. A candied fruit based on composite natural spices according to any one of claims 1 to 5, characterized in that: The composite natural spice comprises a composition of star anise, cinnamon bark, cloves, fennel, liquorice and tangerine peel.

7. The candied fruit based on composite natural spices according to claim 6, characterized in that: The mass ratio of star anise, cinnamon, cloves, fennel, licorice and tangerine peel is 1:3-4:1:4-8:5:1-5.

8. A method for preparing a candied fruit based on composite natural spices as claimed in any one of claims 1 to 7, characterized in that: The preparation method comprises the following steps: 1) pickling, drying and desalting the raw material of the candied fruit to obtain the candied fruit raw material for standby use; 2) preparing spices, crushing the spices and mixing them evenly to obtain composite natural spices; mixing white sugar, edible salt, edible organic acid, sweetener, neohesperidin dihydrochalcone and composite natural spices for seasoning to obtain a candied liquid for standby use; 3) The candied fruit raw material obtained in step 1) is soaked in the candied liquid obtained in step 2) for pickling; after pickling, the raw material is dried, selected, and packaged after metal detection to obtain the candied fruit based on the composite natural spice.

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