A preparation method of anti-chemical water peach gum product

Abstract

The invention provides a method for preparing a resistant water peach gum product, comprising selecting peach gum and removing impurities; adding peach gum to distilled water according to a solid-liquid ratio of 1g:10-15ml, and then adding material A to refrigerate and soak to obtain fish gum; draining the fish gum for standby use; mixing fish gum, single crystal rock sugar, white sugar, coconut water, white fungus, lotus seeds, lily and American ginseng, and rolling and sealing; placing the rolled product in a high-pressure sterilizer for sterilization to obtain the resistant water peach gum product. The obtained peach gum product can maintain a complete form, the feed liquid will not cause the solution viscosity to increase due to the dissolution of polysaccharides in the peach gum during the sterilization process, and the edible sense is good.

Description

Technical Field

[0001] The invention belongs to the technical field of peach gum deep-processing beverages, and specifically relates to a preparation method of a water-resistant peach gum product. Background Art

[0002] Peach gum, also known as peach blossom tears and peach resin, is a reddish-brown or yellowish-brown gum secreted from the bark of peach or mountain peach in the Rosaceae family. 70-80% of its components are peach gum polysaccharides. Broadly speaking, the jelly-like substances secreted by Rosaceae plants such as apricot trees and cherry trees can also be called peach gum. The original peach gum is free of impurities and becomes a small molecule polysaccharide after hydrolysis, decolorization and other treatments, which is commercial peach gum. In traditional Chinese medicine theory, peach gum is bitter, flat in nature, and belongs to the large intestine and bladder meridians. It has the effects of harmonizing blood, relieving stranguria, and stopping dysentery. It has certain medicinal effects on diseases such as blood stasis, stranguria with stones, dysentery, abdominal pain, diabetes, and chyluria. According to the research of modern Chinese medicine, peach gum is rich in collagen and a variety of nutrients, which helps to moisturize and promote the elasticity and smoothness of the skin. It is widely used in beauty and skin care products to improve skin texture, reduce wrinkles and enhance the skin's moisturizing ability. It has the effect of soothing the digestive system. Peach gum is believed to have the effect of moisturizing and lubricating the intestines, which can help relieve constipation and gastrointestinal discomfort. It can form a protective coating, reduce irritation to the intestinal wall, promote intestinal peristalsis and smooth bowel movements. In addition, peach gum has the effect of strengthening joints and bones. Because peach gum is rich in nutrients such as collagen and calcium, it is believed to be beneficial for maintaining joint health and elasticity, promoting bone growth and repair. Furthermore, peach gum can improve the respiratory system: peach gum can nourish the lungs and relieve coughs, and is believed to help relieve coughs, relieve throat discomfort and symptoms of bronchitis.

[0003] Most of the peach gum products on the market are primary agricultural products. Canned peach gum products will be watered or dissolved to varying degrees. The shape of the peach gum is incomplete. The peach gum dissolved in the product will cause the product content to be too thick, affecting the sensory experience of eating. Developing a peach gum product that is resistant to watering can improve the utilization rate of deep processing of peach gum agricultural and sideline products and improve the sensory experience of eating peach gum products. Summary of the invention

[0004] The purpose of the present invention is to provide a preparation method of a water-resistant peach gum product, by adding peach gum polysaccharide solvent-resistant material A and combining low-temperature foaming, the product can keep the complete shape of the peach gum.

[0005] In order to achieve the above object, the present invention provides the following technical solutions: A method for preparing a resistant water peach gum product comprises the following steps: S1: Select peach gum and remove impurities; S2: Add peach gum to distilled water according to the solid-liquid ratio of 1g:10-15ml, then add material A and refrigerate to make fish maw; S3: drain the fish maw in step S2 and set aside; S4: Mix fish maw, single crystal rock sugar, white sugar, coconut water, white fungus, lotus seeds, lily and American ginseng, and seal the mixture with a cap; S5: Place the capped product in a high pressure sterilizer for sterilization to obtain a water-resistant peach gum product.

[0006] Furthermore, the peach gum in step S1 is free of black spots and impurities and weighs 1-3 g of dry peach gum, and impurities in the peach gum particles are removed by air selection.

[0007] Furthermore, in the soaking process in step S2, the amount of material A added is 1-5% of the total weight, the soaking temperature is 3-6°C, and the soaking time is 15-24h.

[0008] Furthermore, in step S2, the expansion ratio is controlled to be between 6.0 and 7.0.

[0009] Furthermore, material A is prepared by mixing deionized water, sodium caseinate, glucose syrup and coconut oil in a weight ratio of 75-85:8-10:5-8:1.5-2.5.

[0010] Further, deionized water, sodium caseinate, glucose syrup and coconut oil are stirred and mixed at a temperature of 75-85° C. and a speed of 500 r / min for 45-65 min.

[0011] Furthermore, in the draining and weighing process described in step S3, the soaked peach gum is taken out, placed on a filter to drain for 10-15 minutes, and weighed for later use.

[0012] Furthermore, in step S4, the fish maw is 30-40 parts, single crystal rock sugar is 10-15 parts, coconut water is 100-150 parts, lotus seeds are 1-3 parts, lilies are 1-3 parts, and American ginseng is 1-2 parts.

[0013] Furthermore, in the rolling and sealing in step S4, the double roll sealing overlap rate (OR) is greater than 50%, the tightness (TR) is greater than 50%, and the seam cover hook integrity rate (JR) is greater than 50%.

[0014] Furthermore, the sterilization temperature in step S5 is 110-130° C., and the sterilization time is 15-20 min.

[0015] Compared with the prior art, the advantages and beneficial effects of the present invention are: The present invention adopts a cold-storage foaming process and simultaneously adds a peach gum polysaccharide anti-solvent material A. Through long-term low-temperature foaming, the sterilized product can maintain the complete shape of the peach gum, and the liquid material will not increase the viscosity of the solution due to the dissolution of polysaccharides in the peach gum during the sterilization process, thereby affecting the edible sense. 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 them. 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] The sources of raw materials used in the present invention are as follows: Peach gum comes from Guangdong Hengtian Biotechnology Co., Ltd., item number 1387; sodium caseinate comes from Jiangsu Weizhirun Biotechnology Co., Ltd., item number 3298; glucose syrup comes from Wuhan Xinzhongke Chemical Technology Co., Ltd., item number 2; coconut oil comes from Shanghai Yuanye Biotechnology Co., Ltd., item number S50857; single crystal rock sugar comes from Shanghai Yuanye Biotechnology Co., Ltd., item number S87044; coconut water comes from Xi'an Jingmei Biotechnology Co., Ltd., item number 1690; lotus seeds come from Shaanxi Wanyuan Biotechnology Co., Ltd., item number 948; lily comes from Shanghai Yuanye Biotechnology Co., Ltd., item number B21477; American ginseng comes from Shanghai Yuanye Biotechnology Co., Ltd., item number B29648.

[0018] Example 1 The present embodiment provides a method for preparing a water-resistant peach gum product, comprising the following steps: S1: Select peach gum without black spots and impurities, and the weight is 1-3g, and remove impurities in the peach gum particles by air separation; S2: Deionized water, sodium caseinate, glucose syrup and coconut oil were mixed at a weight ratio of 75:8:5:1.5 at a temperature of 75°C and a speed of 500 r / min for 45 min to obtain material A; According to the solid-liquid ratio of 1g:10ml, add peach gum into distilled water, then add 1% material A accounting for the total weight, control the soaking temperature at 3℃ and the soaking time for 15h to refrigerate and soak to obtain fish maw; if the expansion ratio is lower than 6.0 times, continue to refrigerate and soak, check the expansion ratio every 1h, and so on, until the expansion ratio is within the range of 6.0-7.0; S3: drain the fish maw in step S2, place it on a strainer to drain for 10 minutes, and weigh it for later use; S4: Mix 30g fish maw, 10g single crystal rock sugar, 100g coconut water, 1g lotus seeds, 1g lily bulbs and 1g American ginseng, and roll and seal the mixture; control the double roll sealing overlap rate (OR)>50%, tightness (TR)>50%, and joint cover hook integrity rate (JR)>50%; S5: Place the capped product in a high pressure sterilizer for sterilization, control the sterilization temperature to 115°C, and the sterilization time to 15 minutes to obtain the anti-water peach gum product.

[0019] Example 2 The present embodiment provides a method for preparing a water-resistant peach gum product, comprising the following steps: S1: Select peach gum without black spots and impurities, and the weight is 1-3g, and remove impurities in the peach gum particles by air separation; S2: Deionized water, sodium caseinate, glucose syrup and coconut oil were mixed at a weight ratio of 85:10:8:2.5 at a temperature of 85°C and a speed of 500 r / min for 65 min to obtain material A; According to the solid-liquid ratio of 1g:15ml, add peach gum into distilled water, then add 5% material A accounting for the total weight, control the soaking temperature at 6℃ and the soaking time for 24h to refrigerate and soak to obtain fish maw; if the expansion multiple is lower than 6.0 times, continue to refrigerate and soak, check the expansion multiple every 1h, and so on, until the expansion rate is within the range of 6.0-7.0; S3: drain the fish maw in step S2, place it on a strainer to drain for 15 minutes, and weigh it for later use; S4: Mix 40g fish maw, 15g single crystal rock sugar, 150g coconut water, 3g lotus seeds, 3g lily bulbs and 2g American ginseng, and roll and seal; control the double roll sealing overlap rate (OR)>50%, tightness (TR)>50%, and joint cover hook integrity rate (JR)>50%; S5: Place the capped product in a high pressure sterilizer for sterilization, control the sterilization temperature to 125°C, and the sterilization time to 20 minutes to obtain the anti-water peach gum product.

[0020] Example 3 The present embodiment provides a method for preparing a water-resistant peach gum product, comprising the following steps: S1: Select peach gum without black spots and impurities, and the weight is 1-3g, and remove impurities in the peach gum particles by air separation; S2: Deionized water, sodium caseinate, glucose syrup and coconut oil were mixed in a weight ratio of 80:9:7:2 at a temperature of 80°C and a speed of 500 r / min for 60 min to obtain material A; According to the solid-liquid ratio of 1g:12ml, add peach gum into distilled water, then add 3% material A accounting for the total weight, control the soaking temperature to 7℃, soak time to 22h, and refrigerate to soak to obtain fish maw; if the expansion ratio is lower than 6.0 times, continue to refrigerate and soak, check the expansion ratio every 1h, and so on, until the expansion ratio is within the range of 6.0-7.0; S3: drain the fish maw in step S2, place it on a strainer to drain for 13 minutes, and weigh it for later use; S4: Mix 35g fish maw, 13g single crystal rock sugar, 120g coconut water, 2g lotus seeds, 2g lily bulbs, and 1.5g American ginseng, and roll and seal; control the double roll sealing overlap rate (OR)>50%, tightness (TR)>50%, and joint cover hook integrity rate (JR)>50%; S5: Place the capped product in a high pressure sterilizer for sterilization, control the sterilization temperature to 122°C, and the sterilization time to 18 minutes to obtain the anti-water peach gum product.

[0021] Comparative Example 1 The difference between this comparative example and Example 1 is that in step S1, peach gum dry goods enzyme with a weight of more than 3g is used, and the other steps are the same.

[0022] Comparative Example 2 The difference between this comparative example and Example 1 is that polyvinyl formal is not added in step S2, and the other steps are the same.

[0023] Comparative Example 3 The difference between this comparative example and Example 1 is that the refrigerated foaming process is not adopted in step S2, and the other steps are the same.

[0024] Comparative Example 4 The difference between this comparative example and Example 1 is that in step S4, the double roll sealing overlap rate (OR) is controlled to be less than 50%, the tightness (TR) is controlled to be less than 50%, and the seam cover hook integrity rate (JR) is controlled to be less than 50%, and the other steps are the same.

[0025] Comparative Example 5 The difference between this comparative example and Example 1 is that the sterilization temperature in step S5 is controlled at 140° C., and the other steps are the same.

[0026] Comparative Example 6 The difference between this comparative example and Example 1 is that the sterilization time in step S5 is 35 minutes, and the other steps are the same.

[0027] Performance test: Gel strength determination: A gelatin solution with a mass fraction of 6.67% was frozen at 7°C for 18h and measured using a physical property tester. The measurement conditions were a press height of 4mm and a press speed of 1mm / s. Viscosity determination: refers to the viscosity of a gelatin solution with a mass fraction of 6.67% at 60°C, measured using an Ostwald viscometer. Moisture determination: Weigh the resistant water peach gum products of each embodiment and comparative example (W1), freeze centrifuge (10000r / min, 4°C) for 10min, absorb the surface moisture with filter paper after centrifugation, and weigh again (W2), and calculate the water holding rate according to the formula: WHC (%) = W1-W2 / W1×100%; sensory (tender and smooth, relatively tender and smooth, hard and sticky).

[0028] The results are shown in Table 1 below.

[0029] Table 1 Performance test results

[0030] Note: Indicates comparison with the control group, p<0.05.

[0031] From the above performance test results, it can be seen that Examples 1-3 have good phagocytosis percentage and phagocytosis index; in particular, the comprehensive performance of Example 3 is the most outstanding. However, since Comparative Examples 1-6 do not adopt the necessary technical solutions, their corresponding performance tests are significantly worse than those of the Examples. The above experimental results further prove the importance of the technical solutions defined in the present invention for its technical effects.

[0032] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a water-resistant peach gum product, characterized in that: The steps include: S1: Select peach gum and remove impurities; S2: Add peach gum to distilled water according to the solid-liquid ratio of 1g:10-15ml, then add material A and refrigerate to make fish maw; S3: drain the fish maw in step S2 and set aside; S4: Mix fish maw, single crystal rock sugar, white sugar, coconut water, white fungus, lotus seeds, lily and American ginseng, and seal the mixture with a cap; S5: Place the capped product in a high pressure sterilizer for sterilization to obtain a water-resistant peach gum product.

2. The method for preparing a water-resistant peach gum product according to claim 1, wherein: The peach gum in step S1 is a dry peach gum without black spots or impurities and weighing 1-3 g, and impurities in the peach gum particles are removed by air selection.

3. The preparation method of a kind of anti-water peach gum product according to claim 1, characterized in that, In the soaking process in step S2, the addition amount of material A is 1-5% of the total weight, the soaking temperature is 3-6°C, and the soaking time is 15-24h.

4. The method for preparing a water-resistant peach gum product according to claim 1, wherein: In step S2, the foaming rate is controlled at 6.0-7.

0.

5. The method for preparing a water-resistant peach gum product according to claim 3, characterized in that: Material A is prepared by mixing deionized water, sodium caseinate, glucose syrup and coconut oil in a weight ratio of 75-85:8-10:5-8:1.5-2.

5.

6. The method for preparing a water-resistant peach gum product according to claim 4, characterized in that: Deionized water, sodium caseinate, glucose syrup and coconut oil were stirred and mixed at a temperature of 75-85° C. and a speed of 500 r / min for 45-65 min.

7. The method for preparing a water-resistant peach gum product according to claim 1, characterized in that: In the draining and weighing process described in step S3, take out the soaked peach gum, place it on a filter to drain for 10-15 minutes, and weigh it for later use.

8. The method for preparing a water-resistant peach gum product according to claim 1, characterized in that: The fish maw described in step S4 comprises 30-40 parts, single crystal rock sugar 10-15 parts, coconut water 100-150 parts, lotus seeds 1-3 parts, lily bulbs 1-3 parts, and American ginseng 1-2 parts.

9. The method for preparing a water-resistant peach gum product according to claim 1, characterized in that: In the rolling and sealing in step S4, the double roll sealing overlap rate (OR) is greater than 50%, the tightness (TR) is greater than 50%, and the seam cover hook integrity rate (JR) is greater than 50%.

10. The method for preparing a water-resistant peach gum product according to claim 1, characterized in that: The sterilization temperature in step S5 is 110-130° C. and the sterilization time is 15-20 min.

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