Juicy peach solid food and preparation method thereof

Abstract

The invention discloses a preparation method of juicy peach solid food, and belongs to the field of food. The preparation method of the juicy peach solid food comprises the following steps: S1, mixing 2.2%-2.7% of gelatin powder with water, and heating for dissolving; s2, adjusting the temperature of the feed liquid obtained in the step S1 to 80-85 DEG C, and adding 3.8-6.5% of juicy peach fermentation liquor while stirring; and S3, pasteurizing the product obtained in S2 under the conditions of 88.5 + / -1 DEG C and 8 + / -0.5 min, after pasteurization is completed, spraying and cooling until the center temperature of the cooled content is less than or equal to 35 DEG C, and drying to obtain the juicy peach solid food. According to the preparation method of the juicy peach solid food disclosed by the invention, the types of solid food are expanded, seasonal fruits are effectively utilized, the utilization value and nutritional value of juicy peaches are improved, and the health requirements of modern consumers on solid food are met.

Description

Technical Field

[0001] The invention belongs to the field of food, and in particular relates to a peach solid food and a preparation method thereof. Background Art

[0002] Peaches belong to the genus Prunus in the Rosaceae family. They are mild in nature, rich in juice, soft in flesh, and sweet and fragrant. The flesh is rich in sugar, glucose, fructose, protein, dietary fiber, calcium, phosphorus, iron, fruit acid, and a variety of vitamins, especially vitamin C and iron, which are among the highest in fruits. The iron content is 4-6 times that of apples and pears, and the protein content is 1 times higher than that of apples and grapes, and 7 times more than that of pears.

[0003] The nutritional content of peaches makes them have many health benefits. They are an ideal supplementary food for patients with iron deficiency anemia. They have the effects of replenishing qi and blood, nourishing yin and promoting body fluid. They contain more potassium and less sodium, which is very beneficial for patients with edema. In addition, peaches are rich in vitamin C, which has a significant antioxidant effect. They can effectively remove excess free radicals in the body, delay aging, and beautify the skin. Compared with fruits such as apples, pears, and grapes, peaches are more edible.

[0004] However, peaches are seasonal fruits that are easy to rot and difficult to preserve. In addition to being eaten directly, peaches are mostly processed into juice, preserved fruits, canned fruits or jams on the market. The current peach processing technology and peach products still need to be improved.

[0005] Jelly is a jelly food made from water, sugar and (or) starch sugar as the main raw materials, supplemented with food additives such as thickeners, with or without fruit and vegetable products, milk and dairy products, etc., and processed through processes such as sol, blending, filling, sterilization, and cooling. As a fast-moving consumer product with a total consumption of over 10 billion, jelly has a huge market capacity and is deeply loved by young people. The main jellies sold on the market are pulp type, fruit flavor type, juice type, and milk-containing type, while fruit flavor and juice type jellies are more likely to be directly added with juice to make cup-shaped gel jelly. The current jelly processing technology and jelly products still need to be improved. Summary of the invention

[0006] The present invention aims to solve at least one of the technical problems existing in the prior art to a certain extent. To this end, the present invention provides a peach solid food and a preparation method thereof.

[0007] The present invention adopts the following technical solution:

[0008] The present invention provides a method for preparing a peach solid food, comprising the following steps:

[0009] S1. Mix 2.2%-2.7% rubber powder with water and heat to dissolve;

[0010] S2, adjusting the temperature of the liquid obtained in S1 to 80-85°C, and adding 3.8%-6.5% peach fermentation liquid while stirring;

[0011] S3, pasteurizing the product obtained in S2 at 88.5±1°C for 8±0.5min. After pasteurization, spray cooling is performed so that the center temperature of the content after cooling is ≤35°C. The solid peach food is obtained after drying.

[0012] In another embodiment of the present invention, the method for preparing the peach fermented liquid comprises:

[0013] The peaches are squeezed to obtain peach juice, the peaches are sterilized and cooled to 30-40° C., fermentation bacteria are inoculated, and fermented at 35-45° C. for 5-10 hours to obtain the peach fermentation liquid.

[0014] Furthermore, the fermentation bacteria consists of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0015] Lactobacillus bulgaricus has a significant bactericidal effect and has a mutually beneficial symbiotic relationship with thermophilic streptococci. Thermophilic streptococci first grow and reproduce to consume oxygen in the environment, creating an anaerobic environment, and Lactobacillus bulgaricus then ferments and produces beneficial metabolites. After the two strains are mixed and cultured, they can grow and reproduce rapidly, greatly increasing the acid production rate and amount, reducing the degree of post-acidification, and facilitating the formation of flavor substances.

[0016] Furthermore, the fermentation bacteria undergoes acclimation treatment before fermentation, and the acclimation includes:

[0017] Add equal amounts of Lactobacillus bulgaricus and Streptococcus thermophilus powders to a sterilized 5-10% sucrose solution as a bacterial stock solution, culture at a constant temperature of 40-45° C. for 10-15 minutes, and refrigerate at 0-4° C. to obtain acclimated Lactobacillus bulgaricus and Streptococcus thermophilus.

[0018] In another embodiment of the present invention, S2 further comprises: adding 1%-3.65% of clarified peach concentrate juice and 1.5%-5.35% of concentrated apple juice.

[0019] In another embodiment of the present invention, the gum powder includes konjac flour and carrageenan.

[0020] In another embodiment of the present invention, the spray cooling conditions of S3 include water temperature ≤ 35° C. and cooling time ≥ 6 min.

[0021] In another embodiment of the present invention, before S3, the step further includes cooling the obtained liquid feed to 65-75° C. and filling the liquid feed into squeeze bags at 15-25 g / bag.

[0022] In another embodiment of the present invention, the S1 comprises adding 34.5%-35% of a sweetener, and the S2 comprises adding 2.35%-2.5% of a mixed acid solution.

[0023] The present invention also provides a peach solid food, which is prepared by the above-mentioned peach solid food preparation method.

[0024] The beneficial effects of the present invention compared with the prior art are:

[0025] The preparation method of the peach solid food disclosed in the present invention uses fermented peaches, which solves the storage problem of peaches. The fermented peaches have a better flavor and more nutrients, which fully exerts the pharmacological and nutritional effects of peaches and improves the economic value of peaches.

[0026] The combination of Lactobacillus bulgaricus and Streptococcus thermophilus is used to ferment the peach fermented liquid, so that the acidity of the obtained peach fermented liquid is lower and the flavor of the peach fermented liquid is improved;

[0027] The added clarified peach concentrate juice and concentrated apple juice improve the nutritional content and solid matter of the solid food, making the solid food taste better and have higher nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying any creative work.

[0029] Figure 1 This is a picture of the jelly products prepared in the embodiments and comparative examples provided by the present invention. DETAILED DESCRIPTION

[0030] The following description provides specific application scenarios and requirements of this specification, with the purpose of enabling those skilled in the art to make and use the contents of this specification. Various local modifications to the disclosed embodiments will be apparent to those skilled in the art, and the general principles defined herein may be applied to other embodiments and applications without departing from the spirit and scope of this specification. Therefore, this specification is not limited to the embodiments shown, but to the widest scope consistent with the claims.

[0031] Embodiment 1:

[0032] A fermented peach jelly comprising the following components in percentage by weight:

[0033] After adding 0.05% Bifidobacterium powder and 0.05% thermophilic Streptococcus powder to ferment peaches, take 2.2% gum powder, 34.5% fructose syrup, 2.35% mixed acid solution, 6.5% peach fermentation liquid, 1% clarified peach concentrated juice, 1.5% concentrated apple juice, and the rest is process water.

[0034] The preparation method of the fermented peach jelly comprises the following steps:

[0035] S1. Wash, peel and slice: Carefully select fresh and ripe peaches, wash them, peel them with a peeler, and cut them into slices with a fruit knife;

[0036] S2, beating and juicing: putting the sliced ​​peaches into a juicer for juicing;

[0037] S3, filtration: filter with a 60-mesh filter screen;

[0038] S4. Sterilization: The ratio of peach to water is 9:1. Place the prepared peach juice in a 65-75℃ water bath for heating and sterilization for 30-40 minutes, and then cool to about 30-40℃.

[0039] S5, strain preparation: add equal amounts of Lactobacillus bulgaricus and Streptococcus thermophilus powder to a sterilized 5% sucrose solution at a total amount of 0.1% as a strain mother solution, place in a 42°C incubator for constant temperature culture for 15 minutes, and refrigerate at 4°C for later use;

[0040] S6. Fermentation: Cool the sterilized peach juice to about 40°C, add the bacterial mother solution, and ferment it in a 42°C incubator for 7 hours to make fermented juice for later use.

[0041] S7, adding process water and rubber powder into the cooking tank and mixing: adding a certain amount of process water and 8.95% of rubber powder and mixing;

[0042] S8, cooking and adding syrup: Stir at 80-90 rpm. When the temperature of the liquid reaches 50°C, add 34.5% syrup, turn on the heating and heat to 93°C, stop heating, and keep warm for 3 minutes. When the cooking is finished, there should be no undissolved micelles in the liquid.

[0043] S9, flavoring: when the temperature of the liquid material drops to 80-85°C, add essence while stirring, and add 2.35% mixed acid solution (need to use 65°C process water with twice the amount of mixed acid to stir and dissolve); in this embodiment, the mixed acid solution is obtained by mixing citric acid and sodium citrate in equal proportions.

[0044] S10, adding juice fermentation liquid: adding 6.5% of peach fermentation juice, 1% of clarified peach concentrate juice, and 1.5% of concentrated apple juice;

[0045] The clarified peach concentrate juice and concentrated apple juice used in Example 1 and the subsequent examples and control examples were purchased from the market.

[0046] S11, filling: the filling liquid temperature is above 70°C, and the filling is filled into squeeze bags at a rate of 20g / bag;

[0047] S12, sterilization: pasteurization at 88.5±1℃, 8±0.5min;

[0048] S13, cooling: cooling water temperature ≤ 35 ° C, cooling time ≥ 6 minutes, spray the product, after cooling, the center temperature of the content ≤ 35 ° C;

[0049] S14. Dry packaging: After natural drying or cold air drying, the products are packaged into pre-packaged products of 120g / bag.

[0050] Embodiment 2:

[0051] A fermented peach jelly comprising the following components in percentage by weight:

[0052] After adding 0.05% Bifidobacterium powder and 0.05% thermophilic Streptococcus powder to ferment peaches, take 2.7% gum powder, 34.5% fructose syrup, 2.5% mixed acid solution, 3.8% peach fermentation liquid, 2.1% clarified peach concentrated juice, 3.1% concentrated apple juice, and the rest is process water.

[0053] Embodiment 3:

[0054] A fermented peach jelly comprising the following components in percentage by weight:

[0055] After adding 0.05% Bifidobacterium powder and 0.05% thermophilic Streptococcus powder to ferment peaches, take 2.5% gum powder, 34.5% fructose syrup, 2.45% mixed acid solution, 4.0% peach fermentation liquid, 2% clarified peach concentrated juice, 3% concentrated apple juice, and the rest is process water.

[0056] Comparative Example 1:

[0057] A fermented peach jelly comprising the following components in percentage by weight:

[0058] After adding 0.1% bifidobacterium powder to ferment peaches, take 2.2% gum powder, 34.5% fructose syrup, 2.35% mixed acid solution, 6.5% peach fermentation liquid, 1% clarified peach concentrated juice, 1.5% concentrated apple juice, and the rest is process water.

[0059] Comparative Example 2:

[0060] After adding 0.1% bifidobacterium powder to ferment peaches, take 2.7% gum powder, 34.5% fructose syrup, 2.5% mixed acid solution, 3.8% peach fermentation liquid, 2.1% clarified peach concentrated juice, 3.1% concentrated apple juice, and the rest is process water.

[0061] Comparative Example 3:

[0062] After adding 0.1% bifidobacterium powder to ferment peaches, take 2.5% gum powder, 34.5% fructose syrup, 2.45% mixed acid solution, 4.0% peach fermentation liquid, 2% clarified peach concentrated juice, 3% concentrated apple juice, and the rest is process water.

[0063] Comparative Example 4:

[0064] After adding 0.1% thermophilic streptococcus powder to ferment peaches, take 2.2% gum powder, 34.5% fructose syrup, 2.35% mixed acid solution, 6.5% peach fermentation liquid, 1% clarified peach concentrated juice, 1.5% concentrated apple juice, and the rest is process water.

[0065] Comparative Example 5:

[0066] After adding 0.1% thermophilic streptococcus powder to ferment peaches, take 2.7% gum powder, 34.5% fructose syrup, 2.5% mixed acid solution, 3.8% peach fermentation liquid, 2.1% clarified peach concentrated juice, 3.1% concentrated apple juice, and the rest is process water.

[0067] Comparative Example 6:

[0068] After adding 0.1% thermophilic streptococcus powder to ferment peaches, take 2.5% gum powder, 34.5% fructose syrup, 2.45% mixed acid solution, 4.0% peach fermentation liquid, 2% clarified peach concentrated juice, 3% concentrated apple juice, and the rest is process water.

[0069] Comparative Example 7: Take 2.2% of rubber powder, 34.5% of fructose syrup, 2.35% of mixed acid solution, 3.65% of clarified peach concentrate juice, 5.35% of concentrated apple juice, and the remainder is process water.

[0070] The preparation methods of the fermented peach jelly of Examples 2-3 and Comparative Examples 1-6 are the same as that of Example 1. The remaining steps of Comparative Example 7 are the same as those of Example 1 except that the fermentation step of peaches is omitted and the fermented peach liquid is not added.

[0071] Table 1 Performance test results of peach jelly in each embodiment and each reference example

[0072]

[0073]

[0074] The sensory evaluation of the fermented peach jelly in Table 1 was carried out by 15 food professionals. The evaluation criteria included color (the color that peach jelly should have, without any other colors, and uniform), smell (fresh peach aroma and lactic acid, without any foreign smell), taste (mild astringency, sweet and sour taste, refreshing, and without any bad smell), tissue state (gel-like, without any foreign matter visible to the naked eye), taste (sweet taste, delicate taste, sweet and sour taste, refreshing, and good for the mouth), etc. The five indicators were scored according to the 9-point method (i.e. 9 points for the best and 1 point for the worst), and the final evaluation result was calculated as the average score.

[0075] From the comparison results of Examples 1-3 and Control Examples 1-7 in the above table, it can be seen that the fermentation of Lactobacillus bulgaricus: Streptococcus thermophilus in a ratio of 1:1 is better than that of single-strain fermentation in terms of sensory and basic indicators. The sourness of the peach fermentation liquid prepared by the synergistic fermentation of the two fermentation strains is significantly lower than that of the peach fermentation liquid prepared by adding a single strain, and the taste is milder.

[0076] The jelly prepared by adding peach fermentation liquid in the present invention has higher carbohydrate, sodium and vitamin C contents than the squeezed jelly directly added with peach juice, and has the effect of improving the nutritional value of the jelly product.

[0077] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present invention, and these modifications or replacements should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A method for preparing a peach solid food, characterized in that: The following steps are involved: S1. Mix 2.2%-2.7% rubber powder with water and heat to dissolve; S2, adjusting the temperature of the liquid obtained in S1 to 80-85°C, and adding 3.8%-6.5% peach fermentation liquid while stirring; S3, pasteurizing the product obtained in S2 at 88.5±1°C for 8±0.5min. After pasteurization, spray cooling is performed so that the center temperature of the content after cooling is ≤35°C. The solid peach food is obtained after drying.

2. The method for preparing the peach solid food according to claim 1, characterized in that: The preparation method of the peach fermented liquid comprises: The peaches are squeezed to obtain peach juice, the peaches are sterilized and cooled to 30-40° C., fermentation bacteria are inoculated, and fermented at 35-45° C. for 5-10 hours to obtain the peach fermentation liquid.

3. The method for preparing the peach solid food according to claim 2, characterized in that: The fermentation bacteria consists of Lactobacillus bulgaricus and Streptococcus thermophilus.

4. The method for preparing the peach solid food according to claim 3, characterized in that: The fermentation bacteria are subjected to domestication treatment before fermentation, and the domestication includes: Add equal amounts of Lactobacillus bulgaricus and Streptococcus thermophilus powders to a sterilized 5-10% sucrose solution as a bacterial stock solution, culture at a constant temperature of 40-45° C. for 10-15 minutes, and refrigerate at 0-4° C. to obtain acclimated Lactobacillus bulgaricus and Streptococcus thermophilus.

5. The method for preparing the peach solid food according to claim 1, characterized in that: The S2 further comprises: adding 1%-3.65% of clarified peach concentrate juice and 1.5%-5.35% of concentrated apple juice.

6. The method for preparing the peach solid food according to claim 1, characterized in that: The rubber powder comprises konjac flour and carrageenan.

7. The method for preparing the peach solid food according to claim 1, characterized in that: The spray cooling conditions of S3 include water temperature ≤ 35° C. and cooling time ≥ 6 min.

8. The method for preparing the peach solid food according to claim 1, characterized in that: The step before S3 also includes cooling the obtained liquid feed to 65-75° C. and filling the liquid feed into squeeze bags at 15-25 g / bag.

9. The method for preparing the peach solid food according to claim 1, characterized in that: The S1 comprises adding 34.5%-35% of sweetener, and the S2 comprises adding 2.35%-2.5% of mixed acid solution.

10. A peach solid food prepared by the preparation method of the peach solid food according to any one of claims 1 to 9.

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