Aronia melanocarpa fruit deastringency soft sweets and preparation method thereof

Abstract

The invention discloses astringency-removed aronia melanocarpa fruit soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The astringency-removing aronia melanocarpa soft sweets disclosed by the invention are mainly prepared from the following substances in parts by weight: 5-30 parts of aronia melanocarpa fruits, 30-50 parts of hawthorn fruits or mango pulp or kiwi fruit pulp, 20 parts of sugar, 2 parts of lemon juice and 15 parts of gelatin slices. Compared with the commercially available soft sweets, the original flavors of the aronia melanocarpa and the haws are reserved to the greatest extent; astringent substances in the aronia melanocarpa fruits are ingeniously decomposed by utilizing peroxidase and polyphenol oxidase contained in the mature haws, mangoes and kiwi fruits; under the condition that the sugar content is lower than that of commercially available products, the taste is still good, and the lemon juice is added, so that the content of vitamin C is increased, and the color of the soft sweets can be effectively protected. The development of the aronia melanocarpa related industries can be promoted, the utilization rate of the aronia melanocarpa can be increased, and more diversified choices are provided for consumers.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a kind of Aronia nigra fruit astringent soft candy and a preparation method thereof. Background Art

[0002] As a popular snack, soft candy is facing new challenges brought about by consumers' increasing demands for food health and diversified tastes. On the one hand, traditional soft candy is relatively simple in nutritional composition, mainly relying on basic raw materials such as sugar and gelatin. With the popularization of healthy eating concepts, consumers pay more and more attention to the nutritional value of snacks and hope to obtain more diversified sources of nutrition. Therefore, soft candy manufacturers need to explore the use of healthier raw materials to improve the nutritional value of their products.

[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 and tannic acid in the fruit, the taste is relatively sour and astringent, and the taste is not good. As a new food raw material, it has not been fully utilized. At present, 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, etc., which have the effects of appetizing, digesting food, promoting blood circulation and removing blood stasis. Mango is rich in nutrients such as vitamin C, vitamin A, potassium, etc., and has the benefits of beautifying the skin, preventing and treating hypertension and arteriosclerosis, clearing the stomach, and enhancing immunity. Kiwifruit is rich in vitamin C, vitamin K, dietary fiber and various minerals, and has many benefits such as antioxidant, enhancing immunity, promoting digestion, reducing the risk of cardiovascular disease, and improving sleep. Combining Aronia nigra with hawthorn, mango or kiwi fruit to make gummies has the potential to create a new food product that is both delicious and nutritious. Summary of the invention

[0004] In order to solve the technical problems that the edible taste of Aronia nigra fruit is poor and the nutritional value of existing soft candy products is low, the present invention provides a kind of Aronia nigra fruit de-astringent soft candy and a preparation method thereof. The present invention utilizes enzymes such as peroxidase and polyphenol oxidase contained in mature hawthorn, mango or kiwi to decompose the astringent substances in Aronia nigra 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 Aronia nigra de-astringent fruit soft candy 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.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] The invention discloses a kind of aronia fruit astringent soft candy. The raw materials thereof include, by weight, 5-30 parts of aronia fruits, 30-50 parts of hawthorn fruits or mango pulp or kiwi pulp, 20 parts of white granulated sugar, 2 parts of lemon juice, and 15 parts of edible gelatin or other suitable gelling agents for forming. All aronia fruits are ripe and high-quality, hawthorn, mango or kiwi are also high-quality materials, and the white granulated sugar is food grade.

[0007] The production steps are as follows:

[0008] (1) Select fresh Aronia nigra fruits and ripe hawthorn, mango or kiwi fruit, and remove mold, foreign matter, fruit stems and hawthorn seeds (if hawthorn is used);

[0009] (2) Use clean water to repeatedly wash the raw materials to ensure that the surface is clean and free of sand and debris:

[0010] (3) Mix the washed black-fruited Aronia oleracea fruits and hawthorn, mango or kiwi fruit pulp in a certain proportion and add appropriate amount of water to make a fine puree. Then seal and let stand for 2 to 6 hours;

[0011] (4) boiling and concentrating the fruit puree at 70°C to 80°C for 15 to 20 minutes, stirring continuously;

[0012] (5) Use a food processor to further puree the fruit to ensure its fineness;

[0013] (6) Further heat to a suitable temperature, add sugar and lemon juice in proportion, and the fully soaked gelatin sheets, and stir thoroughly;

[0014] (7) Pour the heated soft candy liquid into a mold and cool it down to set;

[0015] Based on the above scheme, further, the water content of the fresh Aronia melanocarpa fruit described in step (1) is 70-80%.

[0016] Based on the above scheme, further, the water content of hawthorn described in step (1) is 60-70%, the water content of mango is 80%-90%, and the water content of kiwi fruit is 80-83%.

[0017] Based on the above scheme, further, the hawthorn described in step (3) needs to be seeded before being pureed, the mango needs to be skinned and pitted before being pureed, and the kiwifruit needs to be skinned before being pureed.

[0018] Based on the above scheme, further, the boiling and concentrating time in step (4) is 15-20 minutes.

[0019] Based on the above scheme, further, the sugar described in step (6) is soft sugar or granulated sugar.

[0020] Based on the above scheme, further, the lemon juice described in step (6) is obtained by squeezing lemon juice, and the water content of the lemon is 85-92%.

[0021] Based on the above scheme, further, in step (6), the gelatin sheets need to be soaked in advance for 5 to 10 minutes.

[0022] Based on the above scheme, further, in step (6), the heating temperature is between 45 and 60°C.

[0023] Based on the above scheme, further, the time for refrigerating the fruit puree in step (7) is 2 to 3 hours.

[0024] Another aspect of the present invention provides Aronia nigra fruit astringent-free soft candy prepared by the above-mentioned preparation method.

[0025] The beneficial effects of the present invention compared with the prior art are as follows:

[0026] 1. The present invention utilizes peroxidase and polyphenol oxidase contained in mature fruits (hawthorn, mango, kiwi), and 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, grinds and mixes mature hawthorn and black fruit glandular rib fruit, and cleverly decomposes the astringent substances in the black fruit glandular rib fruit by the enzymes in the mature hawthorn, and achieves very considerable results.

[0027] 2. The black fruit astringent aronia fruit soft candy of the present invention retains the original flavor of black fruit astringent aronia and fruits (hawthorn, mango, kiwi) to the greatest extent, and has a good taste even with a low sugar content. The addition of lemon juice not only increases the content of vitamin C but also effectively protects the color of the soft candy, which helps to fill the gap in the soft candy market and provide consumers with healthier and more diverse choices.

[0028] 3. The Aronia nigra fruit astringent-free soft candy 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

[0029] 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.

[0030] Example 1

[0031] The invention provides a method for preparing aronia oleracea fruit soft candy with no astringency, which is prepared from the following materials in percentage by weight: 30 parts of aronia oleracea fruit (with a water content of 76%), 30 parts of hawthorn (with a water content of 65%), 20 parts of sugar, 2 parts of lemon juice (with a water content of 89%), and 15 parts of gelatin sheets;

[0032] The specific preparation method is carried out according to the following steps:

[0033] Fruit selection: Select fresh Aronia nigra fruits and ripe hawthorns, remove mold and foreign matter, and then remove the stems;

[0034] Cleaning and removing impurities: Wash repeatedly with clean water to remove the sand and debris attached to the surface;

[0035] 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;

[0036] Boil the puree: Boil the puree until it is soft;

[0037] Blending again: Blending the boiled fruit puree again;

[0038] Heating the puree: heat the puree to 45-60°C;

[0039] Prepare the puree: add sugar, lemon juice and soaked gelatin tablets according to the proportion and stir evenly;

[0040] Mould and refrigerate: Mould the prepared puree and refrigerate for 3 hours.

[0041] Example 2

[0042] The invention provides a method for preparing aronia oleracea fruit soft candy with no astringency, which is prepared from the following materials in percentage by weight: 30 parts of aronia oleracea fruit (with a water content of 76%), 30 parts of mango (with a water content of 85%), 20 parts of sugar, 2 parts of lemon juice (with a water content of 89%), and 15 parts of gelatin sheets;

[0043] The specific preparation method is carried out according to the following steps:

[0044] The specific preparation method is carried out according to the following steps:

[0045] Fruit selection: Select fresh black-fruited Aronia oleracea and ripe mangoes, remove mold and foreign matter, and then peel and remove the core;

[0046] Cleaning and removing impurities: Wash repeatedly with clean water to remove the sand and debris attached to the surface;

[0047] Making fruit puree: Mix the above-mentioned Aronia nigra fruits and mangoes evenly according to the proportion, blend into puree, seal and let stand for 4 hours;

[0048] Boil the puree: Boil the puree until it is soft;

[0049] Blending again: Blending the boiled fruit puree again;

[0050] Heating the puree: heat the puree to 45-60°C;

[0051] Prepare the puree: add sugar, lemon juice and soaked gelatin tablets according to the proportion and stir evenly;

[0052] Mould and refrigerate: Mould the prepared puree and refrigerate for 3 hours.

[0053] Example 3

[0054] The invention provides a method for preparing aronia oleracea fruit soft candy with no astringency, which is prepared from the following materials in percentage by weight: 30 parts of aronia oleracea fruit (with a water content of 76%), 30 parts of kiwi fruit (with a water content of 83%), 20 parts of sugar, 2 parts of lemon juice (with a water content of 89%), and 15 parts of gelatin sheets;

[0055] The specific preparation method is carried out according to the following steps:

[0056] Fruit selection: Select fresh black fruit aronia fruit and ripe kiwi fruit, remove mold and foreign matter, and then peel;

[0057] Cleaning and removing impurities: Wash repeatedly with clean water to remove the sand and debris attached to the surface;

[0058] Making fruit puree: Mix the above-mentioned Aronia nigra fruits and kiwifruit in proportion and blend into puree, seal and let stand for 4 hours;

[0059] Boil the puree: Boil the puree until it is soft;

[0060] Blending again: Blending the boiled fruit puree again;

[0061] Heating the puree: heat the puree to 45-60°C;

[0062] Prepare the puree: add sugar, lemon juice and soaked gelatin tablets according to the proportion and stir evenly;

[0063] Mould and refrigerate: Mould the prepared puree and refrigerate for 3 hours.

[0064] Example 4

[0065] The invention provides a method for preparing aronia oleracea fruit soft candy with no astringency, which is prepared from the following materials in percentage by weight: 5 parts of aronia oleracea fruit (with a water content of 76%), 50 parts of hawthorn (with a water content of 65%), 20 parts of sugar, 2 parts of lemon juice (with a water content of 89%), and 15 parts of gelatin sheets;

[0066] The specific preparation method is carried out according to the following steps:

[0067] Fruit selection: Select fresh black-fruited Aronia oleracea and ripe hawthorn, remove mold and foreign matter, and then remove the stems;

[0068] Cleaning and removing impurities: Wash repeatedly with clean water to remove the sand and debris attached to the surface;

[0069] 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;

[0070] Boil the puree: Boil the puree until it is soft;

[0071] Blend again: Make sure the fruit is blended into a fine puree;

[0072] Heating the puree: heat the puree to 45-60°C;

[0073] Prepare the puree: add sugar, lemon juice and soaked gelatin tablets according to the proportion and stir evenly;

[0074] Mould and refrigerate: Mould the prepared puree and refrigerate for 3 hours.

[0075] Example 5

[0076] 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 of the Aronia melanocarpa de-astringent fruit soft candies prepared in Examples 1-4 were tested, and the test results are shown in Table 1.

[0077] Table 1 Total number of microbial colonies of Aronia nigra fruit soft candies prepared in Examples 1-4

[0078]

[0079] Example 6

[0080] Referring to the sensory evaluation of soft candies, this embodiment formulated a sensory evaluation table for the black fruit glandular rib fruit soft candies, as shown in Table 2. Ten personnel with rich experience in sensory evaluation of soft candies were invited to form a sensory evaluation team, and the black fruit glandular rib fruit soft candies prepared in Examples 1-4 were 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.

[0081] Table 2 Sensory evaluation of Aronia nigra fruit soft candy

[0082]

[0083] Table 3 Sensory evaluation results of Aronia nigra fruit soft candies prepared in Examples 1-4

[0084] Examples Points Example 1 80.134 Example 2 90.312 Example 3 82.534 Example 4 71.867

[0085] The black aronia astringent fruit soft candy of the present invention retains the original flavors of black aronia, hawthorn, mango and kiwifruit to the greatest extent; the peroxidase and polyphenol oxidase contained in ripe hawthorn, mango and kiwifruit 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 the black aronia related industries, but also can improve the utilization rate of black aronia, providing consumers with more diversified choices.

[0086] 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 black fruit aronia fruit astringent soft candy, characterized in that: The raw materials include 5-30 parts of Aronia nigra fruits, 30-50 parts of hawthorn fruits or mango pulp or kiwi pulp, 10-15 parts of white sugar, 2 parts of lemon juice, and 10-15 parts of edible gelling agent for forming.

2. The Aronia nigra fruit astringent soft candy according to claim 1, characterized in that: The fruits of Aronia nigra are all ripe and high-quality. Hawthorn, mango or kiwi are also high-quality materials. The white sugar is food grade.

3. A method for preparing Aronia nigra fruit astringent soft candy, characterized in that: The steps include: (1) Select fresh Aronia nigra fruits and ripe hawthorn, mango or kiwi fruit, remove mold, foreign matter and fruit stems, and if hawthorn is used, remove the hawthorn seeds; (2) Use clean water to repeatedly wash the raw materials to ensure that the surface is clean and free of sand and debris: (3) The washed black-fruited Aronia oleracea fruits and the hawthorn, mango or kiwi fruit pulp are mixed evenly in proportion and an appropriate amount of water is added to make a fine fruit puree, which is then sealed and left to stand for 2 to 6 hours; (4) boiling and concentrating the fruit puree after standing at 70° C. to 80° C. for 15 to 20 minutes, stirring continuously; (5) further pureeing to ensure its fineness; (6) Further heat to a suitable temperature, add sugar and lemon juice according to the proportion, and the fully soaked gelatin sheets, and stir thoroughly; (7) Pour the heated soft candy liquid into the mold and cool it down to set.

4. The method for preparing the Aronia nigra fruit astringent soft candy according to claim 1, characterized in that: The water content of the fresh Aronia melanocarpa fruit described in step (1) is 70-80%.

5. The method for preparing the Aronia nigra fruit astringent soft candy according to claim 1, characterized in that: The water content of the hawthorn is 60-70%, and the water content of the mango is 80-90%.

6. The method for preparing the Aronia nigra fruit astringent soft candy according to claim 1, characterized in that: The boiling and concentrating time in step (4) is 15-20 minutes.

7. The method for preparing the Aronia nigra fruit astringent soft candy according to claim 1, characterized in that: The sugar described in step (6) is soft sugar or granulated sugar.

8. The method for preparing the Aronia nigra fruit astringent soft candy 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%.

9. The method for preparing the Aronia nigra fruit astringent soft candy according to claim 1, characterized in that: In step (6), the heating temperature is between 45°C and 60°C, and the gelatin sheets are soaked in advance for 5-10 minutes.

10. The method for preparing the Aronia nigra fruit astringent soft candy according to claim 1, characterized in that: The refrigeration time in step (7) is 2 to 3 hours.

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