Aronia melanocarpa deastringency sweetend roll and preparation method thereof
By combining the black fruit glands with hawthorn and using enzymes to decompose astringent substances, the black fruit glands with astringent fruit elixir was prepared, which solved the problem of poor taste in the black fruit glands with a better taste and achieved better taste and nutritional value, and provided consumers with a diverse food choice.
Patent Information
- Application Number
- CN202411924981.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-25
- Publication Date
- 2025-02-28
AI Technical Summary
The black fruit ribs have poor edible taste, and there are few fruit peel products in existing fruits, so they cannot make full use of their nutritional value and diverse taste choices.
By combining the black fruit rosato with hawthorn, and using enzymes such as peroxidase and polyphenol oxidase in mature fruit rosato, astringent substances in black fruit rosato is prepared without thickener, and a good taste is maintained at low sugar levels, and lemon juice is added to increase vitamin C and protect the color of the jam.
It effectively reduces the astringent taste of the black fruit glands, retains the flavor of the raw materials, provides a better taste, and increases the nutritional value and diversity of the products, promoting the development of the related industries of the black fruit glands, and promoting the development of the black fruit glands, and promoting the development of the black fruit glands, and providing a better taste.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to a de-astringent fruit bark of Sorbus melanocarpa and a preparation method thereof. Background Art
[0002] Fruit leather is a well-known snack, traditionally made from hawthorn. However, as consumers' demands for healthier food and more diverse flavors increase, the limitations of traditional hawthorn fruit leather are becoming more and more obvious. On the one hand, its nutritional content mainly depends on hawthorn, which is relatively single. On the other hand, there has been no innovation in taste for a long time.
[0003] Aronia nigra is the plant with the highest known anthocyanin content. It is known as the "king of berries" and is also called the "immortal berry". Its active ingredients have strong antioxidant, antibacterial, anti-inflammatory, and anti-radiation effects. However, due to the large amount of tannins in the fruit, the taste is sour and astringent, and the taste is not good. As a new food ingredient, it has not been fully utilized. Currently, there are few foods made with Aronia nigra, and the taste is poor. Therefore, making it taste good and delicious has always been the focus of food research and development. In addition, hawthorn itself is rich in organic acids, vitamin C, and pectin, which have the effects of appetizing, digesting food, promoting blood circulation and removing blood stasis.
[0004] Combining Aronia nigra with Hawthorn to make fruit leather has the potential to create a new type of food that is both delicious and nutritious. However, there are currently no reports or patents on using Aronia nigra to make fruit leather after removing the astringency. Therefore, developing an Aronia nigra deastringent fruit leather and a preparation method thereof can not only solve the problem of the astringency of Aronia nigra, but also provide consumers with a novel, delicious and healthy food choice, which can effectively increase the added value of Aronia nigra and promote the development of related industries. Summary of the invention
[0005] In order to solve the technical problems that the taste of Aronia nigra is not good and there are few existing fruit leather products, the purpose of the present invention is to provide an Aronia nigra de-astringent fruit leather and a preparation method thereof. The Aronia nigra de-astringent fruit leather of the present invention does not contain a thickener, and retains the original flavor of Aronia nigra and hawthorn to the greatest extent; the astringent substances in Aronia nigra fruit are cleverly decomposed by enzymes such as peroxidase and polyphenol oxidase contained in mature fruit leather; the taste is still good when the sugar content is lower than that of commercially available products, and lemon juice is added to increase the content of vitamin C and effectively protect the color of the jam. The Aronia nigra de-astringent jam prepared by the present invention not only helps to promote the development of Aronia nigra related industries, but also can improve the utilization rate of Aronia nigra, providing consumers with more diversified choices.
[0006] In order to achieve the above object, the present invention provides the following technical solutions:
[0007] A method for preparing de-astringent fruit bark of Aronia nigra. The raw materials are prepared according to the following materials in parts by weight: 5-30 parts of Aronia nigra fruits, 30-50 parts of hawthorn fruits, 10-15 parts of sugar, and 1-5 parts of lemon juice. The Aronia nigra fruits are ripe and high-quality, the hawthorn fruits are mature and improved varieties, and the sugar is food-grade high-quality product.
[0008] The following steps are involved:
[0009] (1) Select fresh black-fruited Aronia oleracea and ripe hawthorn, remove mold and foreign matter, and then remove the stems;
[0010] (2) Wash repeatedly with clean water to remove the sand and debris attached to the surface;
[0011] (3) mixing the Aronia nigra fruits and hawthorn obtained in step (2) in a uniform proportion, blending them into a paste, sealing the paste, and leaving the mixture to stand for 2 to 6 hours;
[0012] (4) boiling and concentrating the obtained fruit puree at 70° C. to 80° C.;
[0013] (5) Further puree the fruit in a food processor to make it finer.
[0014] (6) Add sugar and lemon juice according to the proportion and stir evenly;
[0015] (7) Fry the puree in a non-stick pan;
[0016] (8) Spread the prepared puree evenly on a baking tray and dry it in an oven at 70°C to 80°C.
[0017] Based on the above experimental scheme, further, the water content of the fresh Aronia melanocarpa fruit described in step (1) is 70-80%.
[0018] Based on the above experimental scheme, further, the water content of the hawthorn in step (1) is 60-70%.
[0019] Based on the above experimental scheme, further, the seeds of Aronia nigra and Hawthorn in step (3) need to be removed before being mashed.
[0020] Based on the above experimental scheme, further, the boiling and concentrating time in step (4) is 15-20 minutes.
[0021] Based on the above experimental scheme, further, the sugar described in step (6) is soft sugar or granulated sugar.
[0022] Based on the above experimental scheme, further, the lemon juice in step (6) is obtained by squeezing lemon juice, and the water content of the lemon is 85-92%.
[0023] Based on the above experimental scheme, further, in step (7), the mixture is fried until the solid content is 80-95%.
[0024] Based on the above experimental scheme, further, the conditions for frying the fruit puree in step (7) are 100° C. to 120° C., and frying for 4 to 5 minutes.
[0025] Based on the above experimental scheme, further, the time for drying the fruit puree in step (8) is 2 to 3 hours.
[0026] Another aspect of the present invention provides the de-astringent fruit bark of Sorbus nigra obtained by the above-mentioned preparation method.
[0027] The beneficial effects of the present invention compared with the prior art are as follows:
[0028] 1. The present invention utilizes enzymes such as peroxidase and polyphenol oxidase contained in mature hawthorn. Peroxidase can decompose tannin tannic acid, which can greatly reduce astringency; polyphenol oxidase is beneficial to reduce polyphenol compounds that produce astringency. The present invention utilizes this principle to grind and mix mature hawthorn and black fruit adenophora fruit. The astringent substances in the black fruit adenophora fruit are cleverly decomposed by the enzymes in the mature hawthorn, and a very considerable effect is achieved.
[0029] 2. The de-astringent fruit leather of Aronia nigra of the present invention does not contain a thickener, retains the original flavor of Aronia nigra and hawthorn to the greatest extent, and has a good taste even when the sugar content is low. In addition, the addition of lemon juice not only increases the content of vitamin C but also effectively protects the color of the jam, which helps to fill the gap in the jam market and provide consumers with healthier and more diverse choices.
[0030] 3. The de-astringent fruit bark of Aronia nigra prepared by the present invention not only helps to promote the development of Aronia nigra related industries, but also can improve the utilization rate of Aronia nigra, providing consumers with more diversified choices. DETAILED DESCRIPTION
[0031] The present invention is described in detail below with reference to the embodiments, but the embodiments of the present invention are not limited thereto. Obviously, the embodiments described below are only partial embodiments of the present invention. For those skilled in the art, other similar embodiments obtained without creative labor all fall within the protection scope of the present invention.
[0032] Example 1
[0033] The invention provides a method for preparing de-astringent fruit bark of Aronia nigra, which is prepared from the following materials in weight percentage: 30 parts of Aronia nigra fruit (water content is 76%), 30 parts of hawthorn (water content is 65%), 10 parts of sugar, and 2 parts of lemon juice (water content is 89%);
[0034] The specific preparation method is carried out according to the following steps:
[0035] Fruit selection: Select fresh black-fruited Aronia oleracea and ripe persimmons, remove mold and foreign matter, and then remove the stems;
[0036] Cleaning and removing impurities: Wash repeatedly with clean water to remove the sand and debris attached to the surface;
[0037] Making fruit puree: Mix the above-mentioned Aronia nigra fruits and hawthorn in proportion and blend into puree, seal and let stand for 4 hours;
[0038] Boil the puree: Boil the puree until it is soft;
[0039] Puree: Make sure the fruit is pureed finely;
[0040] Ingredients: Add sugar and lemon juice to the above fruits in proportion and mix well;
[0041] Stir-fry the puree: Stir-fry the puree in a non-stick pan to remove moisture, make the puree more viscous, and concentrate it to a solid content of 90%;
[0042] Spread the puree evenly: Spread the prepared puree evenly on the baking tray and put it in the oven to dry at 70℃~80℃.
[0043] Example 2
[0044] The invention provides a method for preparing de-astringent fruit bark of Aronia nigra, which is prepared from the following materials in weight percentage: 10 parts of Aronia nigra fruit (water content is 76%), 50 parts of hawthorn (water content is 65%), 10 parts of sugar, and 2 parts of lemon juice (water content is 89%);
[0045] The specific preparation method is carried out according to the following steps:
[0046] Fruit selection: Select fresh black-fruited Aronia oleracea and ripe persimmons, remove mold and foreign matter, and then remove the stems;
[0047] Cleaning and removing impurities: Wash repeatedly with clean water to remove the sand and debris attached to the surface;
[0048] Making fruit puree: Mix the above-mentioned Aronia nigra fruits and hawthorn in proportion and blend into puree, seal and let stand for 4 hours;
[0049] Boil the puree: Boil the puree until it is soft;
[0050] Puree: Make sure the fruit is pureed finely;
[0051] Ingredients: Add sugar and lemon juice to the above fruits in proportion and mix well;
[0052] Stir-fry the puree: Stir-fry the puree in a non-stick pan to remove moisture, make the puree more viscous, and concentrate it to a solid content of 90%;
[0053] Spread the puree evenly: Spread the prepared puree evenly on the baking tray and put it in the oven to dry at 70℃~80℃.
[0054] Example 3
[0055] The invention provides a method for preparing de-astringent fruit bark of Aralia nigra, which is prepared from the following materials in weight percentage: 5 parts of Aralia nigra fruit (water content is 76%), 50 parts of hawthorn (water content is 65%), 10 parts of sugar, and 2 parts of lemon juice (water content is 89%);
[0056] The specific preparation method is carried out according to the following steps:
[0057] Fruit selection: Select fresh black-fruited Aronia oleracea and ripe persimmons, remove mold and foreign matter, and then remove the stems;
[0058] Cleaning and removing impurities: Wash repeatedly with clean water to remove the sand and debris attached to the surface;
[0059] Making fruit puree: Mix the above-mentioned Aronia nigra fruits and hawthorn in proportion and blend into puree, seal and let stand for 4 hours;
[0060] Boil the puree: Boil the puree until it is soft;
[0061] Puree: Make sure the fruit is pureed finely;
[0062] Ingredients: Add sugar and lemon juice to the above fruits in proportion and mix well;
[0063] Stir-fry the puree: Stir-fry the puree in a non-stick pan to remove moisture, make the puree more viscous, and concentrate it to a solid content of 90%;
[0064] Spread the puree evenly: Spread the prepared puree evenly on the baking tray and put it in the oven to dry at 70℃~80℃.
[0065] Example 4
[0066] The invention provides a method for preparing de-astringent fruit bark of Aronia nigra, which is prepared from the following materials in weight percentage: 5 parts of Aronia nigra fruit (water content is 76%), 50 parts of hawthorn (water content is 65%), 15 parts of sugar, and 2 parts of lemon juice (water content is 89%);
[0067] The specific preparation method is carried out according to the following steps:
[0068] Fruit selection: Select fresh black-fruited Aronia oleracea and ripe persimmons, remove mold and foreign matter, and then remove the stems;
[0069] Cleaning and removing impurities: Wash repeatedly with clean water to remove the sand and debris attached to the surface;
[0070] Making fruit puree: Mix the above-mentioned Aronia nigra fruits and hawthorn in proportion and blend into puree, seal and let stand for 4 hours;
[0071] Boil the puree: Boil the puree until it is soft;
[0072] Puree: Make sure the fruit is pureed finely;
[0073] Ingredients: Add sugar and lemon juice to the above fruits in proportion and mix well;
[0074] Stir-fry the puree: Stir-fry the puree in a non-stick pan to remove moisture, make the puree more viscous, and concentrate it to a solid content of 90%;
[0075] Spread the puree evenly: Spread the prepared puree evenly on the baking tray and put it in the oven to dry at 70℃~80℃.
[0076] Example 5
[0077] In accordance with the requirements of GB 4789.2-2022 "National Food Safety Standard - Determination of Total Colony Count for Food Microbiological Examination", the total number of microbial colonies in the black fruit glandular rib fruit moutan bark prepared in Examples 1-4 was tested, and the test results are shown in Table 1.
[0078] Table 1 Total number of microbial colonies of the deastringent fruit bark of Aronia nigra prepared in Examples 1-4
[0079]
[0080] Example 6
[0081] With reference to the sensory evaluation of fruit leather, this embodiment has formulated a sensory evaluation table for the de-astringent fruit leather of Aronia nigra, as shown in Table 2. Ten personnel with rich experience in sensory evaluation of fruit leather were invited to form a sensory evaluation team, and the de-astringent fruit leather of Aronia nigra prepared in Examples 1-4 was evaluated according to the four dimensions of sweetness, acidity, taste, and color. Each sample was repeated 3 times, and the final results were averaged. The results are shown in Table 3.
[0082] Table 2 Sensory evaluation of the bark of Aralia nigra
[0083]
[0084]
[0085] Table 3 Sensory evaluation results of the black fruit glandular rib moutan bark prepared in Examples 1-4
[0086] Examples Points Example 1 71.134 Example 2 81.334 Example 3 82.534 Example 4 85.866
[0087] The black aronia astringent fruit peel of the present invention does not contain a thickener, and retains the original flavor of black aronia and persimmon to the greatest extent; the peroxidase and polyphenol oxidase contained in the mature fruit peel are used to cleverly decompose the astringent substances in the black aronia fruit; when the sugar content is lower than that of commercially available products, the taste is still good, and lemon juice is added to increase the content of vitamin C and effectively protect the color of the jam. The black aronia astringent jam prepared by the present invention not only helps to promote the development of black aronia related industries, but also can improve the utilization rate of black aronia, providing consumers with more diversified choices.
[0088] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for preparing the de-astringent fruit bark of Aralia nigra, characterized in that: The method is prepared from the following raw materials in parts by weight: 5-30 parts of Aronia nigra fruits, 30-50 parts of hawthorn fruits, 10-15 parts of sugar, and 1-5 parts of lemon juice, and comprises the following steps: (1) Select fresh black-fruited Aronia oleracea and ripe hawthorn, remove mold and foreign matter, and then remove the stems; (2) Wash with clean water to remove the sand and debris attached to the surface; (3) mixing the Aronia nigra fruits and hawthorn obtained in step (2) in a uniform proportion, blending them into a paste, sealing the paste, and leaving the mixture to stand for 2 to 6 hours; (4) boiling and concentrating the obtained fruit puree at 70° C. to 80° C.; (5) further pureeing the fruit in a food processor; (6) Add sugar and lemon juice according to the proportion and stir evenly; (7) Stir-fry the fruit puree in a pan; (8) Spread the prepared fruit puree flat and put it into an oven to dry at 70°C to 80°C.
2. The method for preparing the de-astringent fruit bark of Aronia nigra according to claim 1, characterized in that: The water content of the fresh Aronia melanocarpa fruit in step (1) is 70-80%, and the water content of the hawthorn is 60-70%.
3. The method for preparing the de-astringent fruit bark of Aronia nigra according to claim 1, characterized in that: In step (3), the seeds of Aronia nigra and Hawthorn are first removed and then blended into a paste.
4. The method for preparing the deastringent fruit bark of Aronia nigra according to claim 1, characterized in that: The boiling and concentrating time in step (4) is 15-20 minutes.
5. The method for preparing the deastringent fruit bark of Aronia nigra according to claim 1, characterized in that: The sugar described in step (6) is soft sugar or granulated sugar.
6. The method for preparing the de-astringent fruit bark of Aronia nigra according to claim 1, characterized in that: The lemon juice described in step (6) is obtained by squeezing lemon juice, and the water content of the lemon is 85-92%.
7. The method for preparing the deastringent fruit bark of Aronia nigra according to claim 1, characterized in that: In step (7), the fruit puree is fried until the solid content is 80-95%.
8. The method for preparing the de-astringent fruit bark of Aronia nigra according to claim 1, characterized in that: The condition for frying the fruit puree in step (7) is 100° C. to 120° C. for 4 to 5 minutes.
9. The method for preparing the de-astringent fruit bark of Aronia nigra according to claim 1, characterized in that: The time for drying the fruit puree in step (8) is 2 to 3 hours.
10. The de-astringent fruit bark of Aronia nigra obtained by the preparation method according to any one of claims 1 to 9.