Preparation method of nutritional and health-care type Korla fragrant pear syrup

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of nutritional and health-care Korla fragrant pear syrup, which comprises the following steps: S1, selecting fruits of Korla fragrant pears, cleaning, and removing dust on the surfaces of the Korla fragrant pears; s2, performing twin-screw extrusion, crushing, squeezing and filtering on the Korla bergamot pears in the S1 to obtain a coarse filtrate; s3, filtering the coarse filtrate in the S2 to obtain a boiled liquid, filtering the boiled liquid, and decocting at a low temperature to obtain the Korla fragrant pear syrup; the autumn pear syrup provided by the invention is good in taste, maintains the natural and strong fruit fragrance of pears, is easily absorbed by human bodies, and has the functions of helping digestion and relieving cough.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing a nutritional and health-care Korla fragrant pear paste. Background Art

[0002] Pear paste has been passed down in my country for thousands of years. It has the effects of moistening the lungs and relieving coughs, relieving heat and thirst, relieving constipation, improving sleep, clearing away heat and reducing phlegm, etc.

[0003] Korla pear is known as the "treasure of pears" and "prince of fruits" for its pleasing color, sweet and smooth taste, rich aroma, thin skin and fine flesh, crisp and refreshing, juicy and less residue, breaking as soon as it hits the ground, melting in the mouth, long-term storage and rich nutrition. Korla pear is a pear variety unique to Xinjiang. Its fruit is rich in fragrance, delicate in flesh, sweet and juicy, and rich in various minerals, vitamins, amino acids and other trace nutrients. It is rich in nutrition and has high nutritional value. It contains sugar, amino acids, vitamins, Various carbohydrates account for 14%, water accounts for 86%, of which sugar content is 10%, acid content is 0.03%, ash content is 0.12%, and each 100 grams of pear contains about 4.3 mg of Vc, glucose, fruit acid and a variety of trace elements. The edible part accounts for 83.6%. Korla pear can not only be eaten raw, but also made into pear wine, pear juice, pear paste and other foods. It has the effects of "moistening the lungs, cooling the heart, eliminating phlegm, reducing inflammation, relieving cough, and detoxifying sores and alcohol poisoning". It is often used as a good food therapy in Uyghur and Mongolian medicine.

[0004] Pear paste moistens the lungs and relieves cough, promotes the production of body fluids and relieves sore throat. It is used for cough and shortness of breath, thick sputum, chest fullness and stuffiness, dry mouth and throat, irritability and hoarseness caused by yin deficiency and lung heat. It is especially good for those with long-term cough caused by lung heat and damage to yin.

[0005] However, some pear pastes currently sold on the market have additives such as white sugar added, which, due to improper processing conditions, result in a reduction in effective ingredients or a bitter taste;

[0006] In order to solve the above problems, the present application proposes a method for preparing a nutritional and health-care Korla pear paste. Summary of the invention

[0007] To solve the problems raised in the above background technology, the present invention provides a method for preparing a nutritional and health-care Korla pear paste, which has the advantages of being convenient, simple and easy to master. The prepared pear paste not only has good color and a mild taste, but also has a good cough-relieving effect.

[0008] To achieve the above object, the present invention provides the following technical solution: a method for preparing a nutritional and health-care Korla pear paste, comprising the following steps:

[0009] S1, selecting and washing Korla pears to remove surface dust;

[0010] S2, subjecting the Korla fragrant pear in S1 to twin-screw extrusion, crushing, pressing, and filtering to obtain a coarse filtrate;

[0011] S3, filtering the coarse filtrate in S2 to obtain a cooking liquid, filtering the cooking liquid, and then boiling it at low temperature to obtain the Korla pear paste.

[0012] As a preferred method for preparing a nutritional and health-care Korla pear paste of the present invention, in S3, the low-temperature boiling is boiling the water for 20 minutes to 40 minutes, and the low-temperature boiling temperature is 80°C to 100°C.

[0013] As a preferred method for preparing a nutritional and health-care Korla pear paste of the present invention, when the soluble solid content is 80%±2%, the temperature is lowered to 70°C-80°C and boiled for 40min-80min, and then the temperature is lowered to 65°C-75°C and continued to boil. When the soluble solid content is 75%±1% and the viscosity is 800mpa·s-1800mpa·s, the boiling is completed.

[0014] As a preferred method for preparing a nutritional and health-care Korla pear paste of the present invention, it also includes packaging and sterilizing the Korla pear paste, and the sterilization is pasteurization.

[0015] Compared with the prior art, the beneficial effects of the present invention are as follows: the autumn pear paste provided by the present invention has good taste, maintains the natural rich fruity aroma of pears, is easily absorbed by the human body, and has the functions of aiding digestion and relieving cough. DETAILED DESCRIPTION

[0016] The technical solutions in the embodiments of the present invention are described clearly and completely below. 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 creative work are within the scope of protection of the present invention.

[0017] A method for preparing a nutritional and health-care Korla pear paste comprises the following steps:

[0018] S1, selecting and washing Korla pears to remove surface dust;

[0019] S2, subjecting the Korla fragrant pear in S1 to twin-screw extrusion, crushing, pressing, and filtering to obtain a coarse filtrate;

[0020] S3, filtering the coarse filtrate in S2 to obtain a cooking liquid, filtering the cooking liquid, and then boiling it at low temperature to obtain the Korla pear paste.

[0021] Specifically, Sichuan Fritillaria is crushed, mixed with pear juice and boiled to obtain a boiled liquid, yeast is added to the boiled liquid for semi-saccharification, and then fermented, after fermentation, filtered to obtain a fermented liquid, and the fermented liquid is filtered and boiled to obtain a pear paste. According to the method described above, the preparation method of the pear juice is to peel and core the pears and then squeeze the pears with a juicer;

[0022] The particle size of the crushed Fritillaria cirrhosa is 50 to 200 meshes;

[0023] Preferably, in the method as described above, the Fritillaria cirrhosa is 10 to 15 parts by weight and the pear juice is 100 parts by weight;

[0024] Preferably, in the method as described above, the amount of yeast added is 0.5 to 2 parts by weight, and the content of yeast is 1×108 to 9 CFU / g;

[0025] Preferably, in the method as described above, the cooking step is to boil the water for 20 to 40 minutes;

[0026] More preferably, the cooking is to boil the water for 30 minutes;

[0027] Cooking can initially release the effective nutrients in Fritillaria cirrhosa and pear juice, thus making the subsequent saccharification process go more smoothly;

[0028] Preferably, in the method as described above, the semi-saccharification time is 2 to 4 hours;

[0029] More preferably, in the method as described above, the semi-saccharification time is 3 hours.

[0030] Saccharification is the preliminary preparation for fermentation. Sufficient saccharification time can ensure sufficient pre-fermentation products. Semi-saccharification method refers to the fermentation step after the raw materials are half saccharified, and then fermentation is carried out while saccharification; semi-saccharification method takes less time, and the sugar concentration is lower than that of full saccharification method, which can reduce the inhibitory effect of excessive sugar concentration on fermentation substrates.

[0031] Preferably, in the method as described above, the fermentation is carried out in a cellar at 20 to 24°C for 5 to 8 days;

[0032] More preferably, according to the method as described above, the fermentation is carried out in a cellar at 22°C for 7 days.

[0033] During the fermentation process, as the fermentation proceeds, heat will be generated, causing the temperature in the cellar to rise rapidly. The faster the temperature rises, the faster the yeast multiplies. However, when the temperature exceeds 24, it should be cooled to ensure that the temperature only rises by 3-5°C during the entire fermentation process (within 5 to 8 days). Avoid the breeding of other bacteria (small white dot-like hair balls) due to excessive temperature in the later stages of fermentation, which will destroy the entire fermentation environment and affect the reproduction of yeast. It will also affect the quality of the pear paste and the health care effect.

[0034] Preferably, in the method as described above, the filtering is through a 180-220 mesh sieve;

[0035] More preferably, in the method as described above, the filtering is through a 200 mesh sieve.

[0036] Preferably, the method as described above, wherein the boiling comprises: boiling at 85-95°C, when the soluble solid content is 60%±2%, lowering the temperature to 70-80°C and boiling for 40min-80min, then lowering the temperature to 65-75°C and continuing boiling, and ending boiling when the soluble solid content is 75%±1% and the viscosity is 800-1800mpa·s;

[0037] More preferably, in the method as described above, the boiling comprises: boiling at 90°C, when the soluble solid content is 60%±2%, lowering the temperature to 75°C for 60 minutes, then lowering the temperature to 70°C for further boiling, and ending the boiling when the soluble solid content is 75%±1% and the viscosity is 1000-1600mpa·s. When the soluble solid content is 75%±1% and the viscosity is 800-1800mpa·s, the obtained pear paste not only has a proper taste, but also has a very bright color; gradually lowering the temperature can obtain a better color.

[0038] Preferably, the method as described above further comprises: sterilizing the pear paste packaging;

[0039] Preferably, the sterilization is pasteurization.

[0040] Preferably, in the method as described above, the pear is selected from crisp pear or golden pear.

[0041] Suli pear originated in Dangshan, Anhui Province, and is the oldest local pear variety. With its smooth surface, large and plump, juicy and crisp, rich in nutrition and pollution-free, it has several varieties for sale and is deeply loved by consumers at home and abroad. The flesh of the golden pear is tender and juicy, white, with few stone cells and a small core. The soluble solid content can reach 14.7%. It tastes sweet and fragrant. It has a unique flavor and excellent quality. It is easy to flower. Generally, flowers can be seen in the next year after planting. It is cross-pollinated and extremely productive. Pear is the "king of all fruits". Golden pear is a kind of pear. Because it is fresh, juicy, sweet and sour, it is also known as "natural mineral water".

[0042] The embodiments of the present invention will be described in detail below in conjunction with the examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. If no specific conditions are specified in the examples, the conditions are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be obtained commercially.

[0043] Example 1

[0044] Crush the Fritillaria cirrhosa to 50 mesh, select healthy pear fruits, clean them, peel and core them, and use a juicer to squeeze the juice

[0045] Mix 10 kg of Fritillaria cirrhosa and 100 kg of pear juice and steam for 20 minutes to obtain a cooking liquid;

[0046] Add 0.5 kg of yeast to the cooking liquid, the yeast content is 1×108 CFU / g, perform semi-saccharification for 2 hours, and then ferment at low temperature. After the fermentation is completed, filter to obtain the fermentation liquid;

[0047] The fermentation liquid was passed through a 180-mesh sieve and then boiled at 85°C. When the soluble solid content was 60%±2%, the temperature was lowered to 70°C and boiled for 80 minutes. Then the temperature was lowered to 65°C and continued to boil. The boiling was terminated when the soluble solid content was 75%±1% and the viscosity was 1800mPa·s (measured by a digital rotational viscometer NDJ-5S, Lichen Technology).

[0048] After cooling naturally, it is filled into clean glass bottles, sealed and pasteurized to become the finished product.

[0049] Example 2

[0050] The Sichuan Fritillaria is crushed into 200 meshes, healthy golden pear fruits are selected, cleaned, peeled and cored, and then juiced with a juicer, 15 kg of Sichuan Fritillaria and 100 kg of pear juice are mixed and then steamed for 40 minutes to obtain a decoction liquid; 2 kg of yeast with a yeast content of 1×109 CFU / g is added to the decoction liquid for semi-saccharification for 4 hours, and then fermented at low temperature, and after the fermentation is completed, the fermentation liquid is filtered to obtain a fermentation liquid; the fermentation liquid is sieved through a 220-mesh sieve, and then boiled at 95° C. When the soluble solid content is 60%±2%, the temperature is lowered to 80° C. and boiled for 40 minutes, and then the temperature is lowered to 75° C. and continued to boil, and the boiling is completed when the soluble solid content is 75%±1% and the viscosity is 800 mPa·s (measured by a digital display rotation viscometer NDJ-5S of Lichen Technology), and after naturally cooling, it is filled into a clean glass bottle, sealed and pasteurized to obtain a finished product.

[0051] Example 3

[0052] Crush the Fritillaria cirrhosa to 100 mesh, select healthy golden pear fruits, clean them, peel and core them, and use a juicer to squeeze the juice;

[0053] Mix 12 kg of Fritillaria cirrhosa and 100 kg of pear juice and steam for 27 minutes to obtain a cooking liquid;

[0054] Add 1.5 kg of yeast to the cooking liquid, the yeast content is 1×108 CFU / g, perform semi-saccharification for 2.5 hours, and then ferment at low temperature. After the fermentation is completed, filter to obtain the fermentation liquid;

[0055] The fermentation liquid is passed through a 210-mesh sieve and then boiled at 87° C. When the soluble solid content is 60%±2%, the temperature is lowered to 72° C. and boiled for 40 min to 80 min. Then the temperature is lowered to 68° C. and the boiling is continued. When the soluble solid content is 75%±1% and the viscosity is 1600 mPa·s (measured by a digital display rotation viscometer NDJ-5S of Lichen Technology), the boiling is completed. After cooling naturally, the liquid is filled into clean glass bottles, sealed, and pasteurized to obtain the finished product.

[0056] Example 4

[0057] Crush Fritillaria cirrhosa to 150 meshes, select healthy crisp pear fruits, clean them, peel and core them, and use a juicer to squeeze the juice, mix 13 kg of Fritillaria cirrhosa and 100 kg of pear juice, and then steam for 30 minutes to obtain a cooking liquid; add 1 kg of yeast with a yeast content of 1×109 CFU / g to the cooking liquid for semi-saccharification for 3 hours, and then ferment at low temperature, and filter after the fermentation is completed to obtain a fermentation liquid;

[0058] The fermentation liquid was passed through a 200-mesh sieve and then boiled at 90°C. When the soluble solid content was 60%±2%, the temperature was lowered to 75°C and boiled for 60 minutes. Then the temperature was lowered to 70°C and continued to boil. When the soluble solid content was 75%±1% and the viscosity was 1700mpa·s (measured by Lichen Technology, digital display rotation viscometer NDJ-5S), the boiling was terminated. At this time, the color difference index was L value (brightness index) 19.0±0.5, a value (red index) 1.0±0.1, b value (yellow index) 1.0±0.1 (measured by Minolta CR-400 colorimeter);

[0059] After cooling naturally, it is filled into clean glass bottles, sealed and pasteurized to become the finished product.

[0060] Comparative Example 1

[0061] Crush the Fritillaria cirrhosa to 150 mesh, select healthy pear fruits, clean them, peel and core them, and use a juicer to squeeze the juice

[0062] Mix 13 kg of Fritillaria cirrhosa and 100 kg of pear juice and steam for 30 minutes to obtain a cooking liquid;

[0063] The cooking liquid is passed through a 200-mesh sieve and then boiled at 90°C. When the soluble solid content is 60%±2%, the temperature is lowered to 75°C and boiled for 60 minutes. Then the temperature is lowered to 70°C and the boiling is continued. The boiling is terminated when the soluble solid content is 75%±1% and the viscosity is 1700mpa·s.

[0064] After cooling naturally, it is filled into clean glass bottles, sealed and pasteurized to become the finished product.

[0065] Comparative Example 2

[0066] Crush the Fritillaria cirrhosa to 150 mesh, select healthy pear fruits, clean them, peel and core them, and use a juicer to squeeze the juice

[0067] Mix 13 kg of Fritillaria cirrhosa and 100 kg of pear juice and steam for 30 minutes to obtain a cooking liquid;

[0068] 1 kg of yeast with a yeast content of 1×109 CFU / g is added to the cooking liquid for semi-saccharification for 3 hours, followed by low-temperature fermentation, and after the fermentation is completed, the fermentation liquid is filtered to obtain the fermentation liquid;

[0069] The fermentation liquid was passed through a 200 mesh sieve and then boiled at 90°C. The boiling was terminated when the soluble solid content was 75%±1% and the viscosity was 1800 mPa·s. At this time, the color difference indexes detected were L value (brightness index) 12.0±0.4, a value (red index) 5.0±0.3, and b value (yellow index) 2.0±0.2 (measured by Minolta CR-400 colorimeter).

[0070] After cooling naturally, it is filled into clean glass bottles, sealed and pasteurized to become the finished product.

[0071] Experimental Example 1

[0072] Screening test of pear paste processing conditions

[0073] Experimental animals: The experimental methods refer to "Experimental Study on the Main Pharmacological Efficacy of Chuanbei and Snow Pear Paste".

[0074] 1. Experiment: Pear paste boiling temperature

[0075] The mice were divided into 5 groups according to their body weight, with 10 mice in each group, namely, distilled water group (20 mL·kg-1), codeine group (60 mg·kg-1), pear paste (Comparative Example 1, Comparative Example 2, 5 g·kg-1), and pear paste (Example 4, 5 g·kg-1).

[0076] One hour after intragastric administration (dosage volume 20mL kg-1) (0.5h for codeine group), mice were placed in a homemade electric heating spray cough-inducing device with a heating voltage of 150V, and each mouse was sprayed with 0.4mL of concentrated ammonia. The difference between the logarithms of two adjacent time units was set to 0.1, and the "up and down method" was used for observation to calculate the time required to induce cough in mice (EDT50) and the R value. If the R value is greater than 130%, it is considered that the drug has an antitussive effect, and if the R value is greater than 150%, it means that the drug has a significant antitussive effect.

[0077] R = test substance EDT50÷control group EDT50×100%.

[0078] Compared with the distilled water group, DT50 of each drug administration group was improved to varying degrees. The pear paste of Example 4 had a significant antitussive effect on ammonia-induced cough in mice (R=200.0%). The results are shown in Table 1.

[0079] Table 1 Nutritional and physical properties of pear paste according to different cooking conditions of the pear paste of the present invention;

[0080] Cooking temperature / ℃ 1 2 3 4 5 6 Sensory score / points 70 75 82 85 88 90 <![CDATA[Total flavonoids / mg·g -1 > 31.78 31.58 31.49 31.45 31.18 31.05 <![CDATA[Total phenols / mg·g -1 > 26.2 26.02 25.42 24.15 23.15 22.12 DPPH scavenging capacity / % 91.7751 90.8815 89.9521 88.7512 87.3515 86.3875 Light transmittance / % 61.8 70.4 75.8 80.5 82.7 84.8 Soluble solids / % 72.5 74.3 76.5 78.1 82.2 84.1 Hardness / kg 0.1538 0.1719 0.1925 0.2385 0.2539 0.2758 Consistency / kg·s 3.3518 3.9152 4.2756 4.7524 5.1527 5.6358 Cohesiveness / kg 0.1021 0.1357 0.1572 0.1793 0.1821 0.1938 Viscosity index / kg·s 2.3132 2.8152 3.3575 3.8137 4.0581 4.3821 Browning index 240.3215 251.5128 263.1478 272.7518 283.1752 290.9352

[0081] Sulfur dioxide-induced cough experiment in mice

[0082] Animals were divided into groups and given the same medication as above. A 25 mL evaporating dish containing 0.5 g of anhydrous sodium sulfite was placed in a 500 mL desiccator, and 5 mL of 50% sulfuric acid was quickly injected. A single mouse was immediately placed in the dish, and the cough latency and the number of coughs within 2 minutes were observed. The results are shown in Table 2:

[0083] Table 2 Nutritional and physical properties of pear paste of the present invention at different cooking times

[0084]

[0085]

[0086] Table 3 Different concentration temperatures of pear paste of the present invention, nutrition and physical properties of pear paste

[0087] Concentration temperature / ℃ 1 2 3 4 5 6 Sensory score / points 70 77 82 92 85 74 <![CDATA[Total flavonoids / mg·g -1 > 31.05 31.45 32.15 32.25 30.15 28.15 <![CDATA[Total phenols / mg·g -1 > 26.99 26.93 26.8 26.2 24.82 22.15 DPPH scavenging capacity / % 83.1424 85.445 91.3252 92.1492 88.3512 86.1547 Light transmittance / % 66.8 74.2 80.7 88.7 75.5 60.7 Soluble solids / % 78.3 80.5 82.1 84.2 85.2 86.7 Hardness / kg 0.1612 0.1732 0.1815 0.2323 0.2532 0.2761 Consistency / kg·s 3.5214 3.6446 3.8951 4.0325 4.5321 4.8328 Cohesiveness / kg 0.1083 0.1193 0.1245 0.1301 0.1412 0.1531 Viscosity index / kg·s 2.3015 2.4123 2.5121 2.5128 2.6781 2.7898 Browning index 201.3575 202.7518 203.1529 204.1583 217.1524 223.1587

[0088] Experimental Example 4

[0089] Table 4 Nutritional and physical properties of pear paste at different concentration times of the present invention

[0090] Concentration time / h 1 2 3 4 5 6 Sensory score / points 81 90 81 70 70 70 <![CDATA[Total flavonoids / mg·g -1 > 32.25 32.05 31.98 31.82 31.71 31.64 <![CDATA[Total phenol / mg·g -1 > 26.98 26.91 26.83 26.12 24.91 22.95 DPPH scavenging capacity / % 90.3215 92.3512 90.1515 88.1453 86.1789 84.4451 Light transmittance / % 67.9 84.1 77.9 68.3 59.2 43.8 Soluble solids / % 64.87 84.01 84.19 86.15 88.17 90.15 Hardness / kg 0.1621 0.1716 0.1824 0.1937 0.2452 0.2712 Consistency / kg·s 3.5321 3.6412 3.8321 4.0315 4.3521 4.8734 Cohesiveness / kg 0.1072 0.1174 0.1197 0.1275 0.1371 0.1474 Viscosity index / kg·s 2.3125 2.4015 2.5241 2.5714 2.6249 2.7354 Browning index 201.5127 204.1529 215.8127 220.3872 224.7782 228.9765

[0091] From the above experimental examples, it can be seen that Example 4 shows that different processing conditions affect the nutritional components of pear paste. Appropriate processing conditions can better retain the antioxidant components (total flavonoids, total phenolic substances) and have better color and viscosity (commercial properties).

[0092] According to the sensory evaluation, the Korla pear paste prepared in Example 4 is clear without precipitation, brown in color, has a strong pear aroma, is not sticky, has no other additives, has a refreshing taste, balanced sweetness, and a medium-long aftertaste. It is a pear paste with good sensory evaluation. In contrast, the pear paste prepared under inappropriate processing conditions has a too sweet taste and a miscellaneous taste, resulting in a low overall evaluation; compared with some processing conditions, the finished product has an insufficiently smooth taste and poor color.

[0093] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a nutritional and health-care Korla pear paste, characterized in that: The steps include: S1, selecting and washing Korla pears to remove surface dust; S2, subjecting the Korla fragrant pear in S1 to twin-screw extrusion, crushing, pressing, and filtering to obtain a coarse filtrate; S3, filtering the coarse filtrate in S2 to obtain a cooking liquid, filtering the cooking liquid, and then boiling it at low temperature to obtain the Korla pear paste.

2. The method for preparing the nutritional and health-care Korla pear paste according to claim 1, wherein: In S3, the low-temperature boiling is to boil the water for 20 minutes to 40 minutes, and the low-temperature boiling temperature is 80° C. to 100° C.

3. The method for preparing the nutritional and health-care Korla pear paste according to claim 2, wherein: When the soluble solid content is 80%±2%, lower the temperature to 70℃-80℃ and boil for 40min-80min, then lower the temperature to 65℃-75℃ and continue boiling. When the soluble solid content is 75%±1% and the viscosity is 800mpa·s-1800mpa·s, the boiling is completed.

4. The method for preparing the nutritional and health-care Korla pear paste according to claim 3, wherein: It also includes packaging and sterilization of the Korla pear paste, and the sterilization is pasteurization.

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