Ready-to-eat high-dietary-fiber honey freeze-dried block and preparation method and application thereof

Abstract

The present invention discloses a ready-to-eat high-dietary fiber honey freeze-dried block and a preparation method and application thereof. The preparation method of the ready-to-eat high-dietary fiber honey freeze-dried block comprises the following steps: mixing honey with roxburgh dietary fiber to obtain a mixed solution; freeze-drying the mixed solution to obtain the product. The preparation method of the honey freeze-dried block of the scheme of the present invention is simple and efficient. By using roxburgh pomace as a freeze-drying aid, the raw materials are clean and easy to obtain, and the honey freeze-dried block can be endowed with the characteristics of high dietary fiber, integrating the dual health functions of roxburgh dietary fiber and honey, solving the problems of liquid honey being difficult to store, having a sweet and greasy taste, and reducing consumption, and at the same time making high-value use of the byproducts of roxburgh processing to improve economic benefits.

Description

Technical Field

[0001] The invention belongs to the field of biotechnology, and in particular relates to an edible high-dietary fiber honey freeze-dried block and a preparation method and application thereof. Background Art

[0002] Honey is a supersaturated solution of reducing sugars, and sugars account for about 95% of the dry weight of honey. The composition of carbohydrates in honey depends on the nectar collected from flowers and regional climatic conditions. Fructose and glucose are the sugars with the highest content in honey, with an average of 36% and 26% respectively. Generally speaking, fructose is slightly sweeter than sucrose, and glucose is less sweet. Taking sucrose sweetness as 100, glucose sweetness is 70, and fructose sweetness is 173. The sweetness of single flower nectar depends on the ratio of fructose to glucose in the nectar collected by bees. Most honeys use fructose as the leading role to create a sweet taste. Honey contains a large number of nutrients such as amino acids, vitamins, and enzymes, and has antibacterial, liver-protecting, cardiovascular-improving, and gastrointestinal-regulating effects. At present, the domestic market is still dominated by the sale of liquid bottled honey. Mature and fresh honey is a transparent or translucent liquid at room temperature. When the temperature is low, some honey is easy to crystallize, and the honey becomes hazy and turbid, and even stratified. The color will also vary in depth, which affects the internal and sensory properties of honey, and the storage and carrying are relatively cheap. Solidifying honey can solve this problem well.

[0003] Traditional solid honey products, whether spray-dried or freeze-dried, require the addition of drying aids or plasticizers such as maltodextrin, β-cyclodextrin, edible gelatin, and carboxymethyl cellulose, which does not meet consumers' growing demand for clean label products. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a preparation method of freeze-dried honey block.

[0005] The invention also provides a freeze-dried honey block prepared by the preparation method.

[0006] The invention also provides the application of the freeze-dried honey block.

[0007] The invention also provides a product containing the freeze-dried honey block.

[0008] According to one aspect of the present invention, a method for preparing a freeze-dried honey block is provided, the method comprising the following steps: mixing honey with roxburghii dietary fiber to obtain a mixed solution; and freeze-drying the mixed solution to obtain a freeze-dried honey block.

[0009] In some embodiments of the present invention, the freeze-dried honey block is a ready-to-eat high-dietary fiber honey freeze-dried block.

[0010] In some embodiments of the present invention, the honey solids content in the honey is ≥50%.

[0011] In some embodiments of the present invention, the addition ratio of honey solids in the honey to roxburghii dietary fiber is (5-9): (1-5).

[0012] In some embodiments of the present invention, the roxburghii dietary fiber is roxburghii pomace. The roxburghii pomace is used as a freeze-drying aid to promote the freeze-drying formation of honey.

[0013] In some embodiments of the present invention, the content of vitamin C in the roxburghii dietary fiber is 16-19 mg / 100 g.

[0014] In some embodiments of the present invention, the content of vitamin C in the roxburghii dietary fiber is 17-18 mg / 100 g.

[0015] In some embodiments of the present invention, the soluble dietary fiber content in the roxburghii dietary fiber is 8.5%-10%; the insoluble dietary fiber content is 58%-62%. Both the soluble and insoluble dietary fibers in the roxburghii pomace have certain beneficial effects on the human body.

[0016] In some embodiments of the present invention, the roxburgh dietary fiber is prepared by the following method: removing the pedicle and core of the roxburgh, squeezing the juice, and separating the roxburgh residue and the roxburgh juice.

[0017] In some embodiments of the present invention, the juice extraction is performed using a juice press.

[0018] In some embodiments of the present invention, the method further comprises freeze-drying the roxburghii pear pomace and then ultrafine grinding the roxburghii pear pomace so that the average particle size of the roxburghii pear pomace powder obtained by grinding is 20-30 μm.

[0019] In some embodiments of the present invention, the freeze-drying time is 40-50 hours.

[0020] In some embodiments of the present invention, the freeze-drying time is 45-50 hours.

[0021] In some embodiments of the present invention, the freeze-drying time is 48 hours.

[0022] In some embodiments of the present invention, the ultrafine grinding time is 18-22s.

[0023] In some embodiments of the present invention, the ultrafine grinding time is 20s.

[0024] In some embodiments of the present invention, the total solid content in the mixed solution is 10%-30%.

[0025] In some embodiments of the present invention, the total solid content in the mixed solution is 15%-30%.

[0026] In some embodiments of the present invention, the total solid content in the mixed solution is adjusted by using water or roxburghii juice.

[0027] In some embodiments of the present invention, before freeze-drying the mixed solution, the step of placing the mixed solution in a mold and freezing it is also included.

[0028] In some embodiments of the present invention, the mold is a square mold.

[0029] In some embodiments of the present invention, the freeze-drying is performed using a vacuum freeze-drying device.

[0030] In some embodiments of the present invention, the freeze-drying temperature is -48°C to -40°C.

[0031] In some embodiments of the present invention, the vacuum pressure of the vacuum freeze-drying equipment is 0.3-0.4 mBar.

[0032] In some embodiments of the present invention, the freeze-drying time is 48-72 hours.

[0033] According to a second aspect of the present invention, a freeze-dried honey block prepared by the above preparation method is provided.

[0034] According to a third aspect of the present invention, a use of a freeze-dried honey block is provided, wherein the use is in the preparation of a high dietary fiber product.

[0035] In some embodiments of the present invention, the application is application in preparing products with high vitamin C content.

[0036] In some embodiments of the present invention, the application is application in the preparation of a gastrointestinal regulating product.

[0037] In some embodiments of the present invention, the application is an application in the preparation of a product for lowering blood lipids, lowering blood pressure, improving blood sugar control, reducing weight, improving immune function and / or reducing inflammation.

[0038] In some aspects of the invention, the product comprises a food product.

[0039] In some aspects of the present invention, the food is a functional food.

[0040] In some embodiments of the present invention, the food is a ready-to-eat food, a drinkable food, or an additive-containing food.

[0041] According to a fourth aspect of the present invention, a product is provided, wherein the product contains the above-mentioned freeze-dried honey block.

[0042] In some aspects of the invention, the product comprises a food product.

[0043] In some aspects of the present invention, the food is a functional food.

[0044] In some embodiments of the present invention, the food is a ready-to-eat food, a drinkable food, or an additive-containing food.

[0045] According to some embodiments of the present invention, at least the following beneficial effects are achieved: the preparation method of the freeze-dried honey block of the present invention is simple and efficient, and by using the roxburgh pear pomace as a freeze-drying aid, the raw materials are clean and easy to obtain, and the honey freeze-dried block can be endowed with the characteristics of high dietary fiber, integrating the dual health functions of roxburgh pear dietary fiber and honey, solving the problems of liquid honey being difficult to store, having a sweet and greasy taste, and reducing consumption, and at the same time making high-value use of the by-products of roxburgh pear processing to improve economic benefits.

[0046] The invention also mixes the roxburgh pear pomace and honey to coordinate the flavor and taste of the roxburgh pear and the honey. Consumers can directly eat the roxburgh pear pomace as a leisure food according to their own preferences and habits, or can eat or drink the roxburgh pear pomace with yogurt, milkshake or water dissolution, thereby broadening channels for the deep processing and application of honey. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] The present invention will be further described below with reference to the accompanying drawings and embodiments, wherein:

[0048] Figure 1 The graphs are the appearance, dispersibility and sensory evaluation test results of samples of different ratios of roxburghii powder and honey when roxburghii powder is dispersed with roxburghii juice in the test example of the present invention, wherein A is the appearance and dispersibility test result graph, and B is the sensory evaluation test result graph;

[0049] Figure 2 The graphs are the appearance, dispersibility and sensory evaluation results of samples with different solid contents when the ratio of roxburgh powder to honey is 3:7 when roxburgh juice is used to disperse roxburgh powder in the test example of the present invention, wherein A is a graph of appearance and dispersibility test results, B1 is a graph of appearance evaluation results, B2 is a graph of taste evaluation results, B3 is a graph of flavor evaluation results, and B4 is a graph of taste evaluation results;

[0050] Figure 3The test results of the appearance, dispersibility and sensory evaluation of samples of different ratios of roxburghii powder and honey when the roxburghii powder is dispersed in water in the test example of the present invention are shown in Figure 1, wherein A is a diagram of the appearance and dispersibility test results, and B is a diagram of the sensory evaluation test results;

[0051] Figure 4 The diagrams are the appearance, dispersibility and sensory evaluation results of samples with different solid contents when the sea buckthorn powder is dispersed in water in the test example of the present invention and the ratio of sea buckthorn powder to honey is 4:6, wherein A is a diagram of the appearance and dispersibility test results, B1 is a diagram of the appearance evaluation results, B2 is a diagram of the taste evaluation results, B3 is a diagram of the flavor evaluation results, and B4 is a diagram of the taste evaluation results. DETAILED DESCRIPTION

[0052] The following will be combined with the embodiments to clearly and completely describe the concept of the present invention and the technical effects produced, so as to fully understand the purpose, characteristics and effects of the present invention. 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, other embodiments obtained by those skilled in the art without creative work are all within the scope of protection of the present invention.

[0053] If the specific conditions are not specified in the examples, the experiments were carried out under conventional conditions or conditions recommended by the manufacturer. If the manufacturers of the reagents or instruments are not specified, they are all conventional products that can be purchased commercially.

[0054] When a numerical range is disclosed herein, the above range is considered to be continuous and includes the minimum and maximum values ​​of the range, as well as every value between such minimum and maximum values. Further, when a range refers to an integer, every integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be combined. In other words, unless otherwise indicated, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0055] "And / or" is used to indicate that one or both of the stated situations may occur, for example, A and / or B includes (A and B) and (A or B).

[0056] The honey used in the embodiment can be used when the solid content of the honey is not less than 50%. The solid content of the honey used in this embodiment is 90%.

[0057] Example 1

[0058] This embodiment provides a ready-to-eat high-dietary fiber honey freeze-dried block, and the specific preparation method is as follows:

[0059] 1. Preparation of roxburghii dietary fiber: Wash the fresh roxburghii fruit, dry the surface moisture, and remove the roxburghii fruit pedicle and core. Use a press to directly separate the roxburghii juice from the roxburghii residue to obtain roxburghii residue and roxburghii juice; freeze-dry the roxburghii residue for 48 hours, and then ultrafine grind it for 20 seconds to obtain roxburghii residue powder (roxburghii dietary fiber) with a particle size of about 23.3±0.2μm; store the roxburghii juice in a -20℃ refrigerator for standby use.

[0060] 2. After mixing the roxburghii dietary fiber and honey (wherein the mass ratio of the roxburghii dietary fiber to the honey solids in the honey is 3:7), the roxburghii juice is used to adjust the content and ratio of soluble and insoluble dietary fiber in the sample so that the total solid content is 15%, and after mixing evenly, a sample to be freeze-dried is obtained;

[0061] The sample to be freeze-dried is placed in a square mold with a single grid of 1.6 cm×1.6 cm (the shape and size of the mold can be adjusted according to production needs) for pre-freezing overnight. After freezing, a vacuum freeze-drying device is used at -48°C to -40°C (specifically -45°C) and a vacuum pressure of 0.3 to 0.4 mBar (specifically 0.35 mBar) for freeze-drying for 48-72 hours (specifically 50 hours) to prepare a ready-to-eat high-dietary fiber honey freeze-dried block.

[0062] Example 2

[0063] This embodiment provides a ready-to-eat high-dietary fiber honey freeze-dried block, and the specific preparation method is as follows:

[0064] 1. Preparation of roxburghii dietary fiber: Wash the fresh roxburghii fruit, dry the surface moisture, and remove the roxburghii fruit pedicle and core. Use a press to directly separate the roxburghii juice from the roxburghii residue to obtain roxburghii residue and roxburghii juice; freeze-dry the roxburghii residue for 48 hours, and then ultrafine grind it for 20 seconds to obtain roxburghii residue powder (roxburghii dietary fiber) with a particle size of about 23.3±0.2μm; store the roxburghii juice in a -20℃ refrigerator for standby use.

[0065] 2. After mixing the roxburghii dietary fiber and honey (wherein the mass ratio of the roxburghii dietary fiber to the honey solids in the honey is 3:7), the roxburghii juice is used to adjust the content and ratio of soluble and insoluble dietary fiber in the sample so that the total solid content is 30%, and after mixing evenly, a sample to be freeze-dried is obtained;

[0066] The sample to be freeze-dried is placed in a square mold with a single grid of 1.6 cm×1.6 cm (the shape and size of the mold can be adjusted according to production needs) for pre-freezing overnight. After freezing, a vacuum freeze-drying device is used at -48°C to -40°C (specifically -45°C) and a vacuum pressure of 0.3 to 0.4 mBar (specifically 0.35 mBar) for freeze-drying for 48-72 hours (specifically 50 hours) to prepare a ready-to-eat high-dietary fiber honey freeze-dried block.

[0067] Example 3

[0068] This embodiment provides a ready-to-eat high-dietary fiber honey freeze-dried block, and the specific preparation method is as follows:

[0069] 1. Preparation of roxburghii dietary fiber: Wash the fresh roxburghii fruit, dry the surface moisture, and remove the roxburghii fruit pedicle and core. Use a press to directly separate the roxburghii juice from the roxburghii residue to obtain roxburghii residue and roxburghii juice; freeze-dry the roxburghii residue for 48 hours, and then ultrafine grind it for 20 seconds to obtain roxburghii residue powder (roxburghii dietary fiber) with a particle size of about 23.3±0.2μm; store the roxburghii juice in a -20℃ refrigerator for standby use.

[0070] 2. After mixing the roxburghii dietary fiber and honey (wherein the mass ratio of the roxburghii dietary fiber to the honey solids is 4:6), water is used to adjust the content and ratio of soluble and insoluble dietary fiber in the sample so that the total solid content is 25%, and after mixing evenly, a sample to be freeze-dried is obtained;

[0071] The sample to be freeze-dried is placed in a square mold with a single grid of 1.6 cm×1.6 cm (the shape and size of the mold can be adjusted according to production needs) for pre-freezing overnight. After freezing, a vacuum freeze-drying device is used at -48°C to -40°C (specifically -45°C) and a vacuum pressure of 0.3 to 0.4 mBar (specifically 0.35 mBar) for freeze-drying for 48-72 hours (specifically 50 hours) to prepare a ready-to-eat high-dietary fiber honey freeze-dried block.

[0072] Test example

[0073] This test example tests the performance of the ready-to-eat high-dietary fiber honey freeze-dried blocks prepared in Examples 1-3.

[0074] 1. Determination of vitamin C and dietary fiber content in roxburghii juice and roxburghii powder

[0075] This test example measured the vitamin C and dietary fiber content in the roxburghii juice and roxburghii residue powder in Example 1, and the specific measurement method is as follows:

[0076] Determination of vitamin C: Refer to the national standard GB 5009.86-2016 for determination. The specific method is as follows: Weigh 5g (1-10g) of roxburghii powder or roxburghii juice, put it into a grinder, add the light-emitting metaphosphoric acid solution, and quickly beat it into a homogenate to obtain a homogenate sample. Transfer the above homogenate sample to a 100mL volumetric flask, dilute to the scale, shake well and filter. Accurately draw 10mL of filtrate into a 50mL conical flask and titrate with a calibrated 2,6-dichloroindophenol solution until the solution turns pink and does not fade for 15s. Perform a blank experiment at the same time. Calculate the content of vitamin C in the sample according to the method in the national standard.

[0077] Determination of soluble and insoluble dietary fiber: Take the pomegranate pomace powder or juice of roxburghii, add distilled water according to the solid-liquid ratio of 1:20g / mL and stir evenly, adjust the pH to 6.0 with 1mol / L HCl solution, add 2% high-temperature resistant α-amylase (based on the mass of pomegranate pomace powder), and incubate in 95℃ hot water for 60min. Then inactivate the enzyme in a boiling water bath for 10min; cool to room temperature. Adjust the pH to 9.0 with 1mol / L NaOH solution, add 2% alkaline protease (based on the mass of pomegranate pomace powder), incubate in 60℃ hot water for 60min, then inactivate in a boiling water bath for 10min; cool to room temperature. Adjust the pH to 4.5 with 1mol / L HCl solution, add 3% saccharifying enzyme (based on the mass of pomegranate pomace powder), incubate in 60℃ hot water for 60min, then inactivate the enzyme in a boiling water bath for 10min; cool to room temperature. Centrifuge at 4000r / min for 5min to obtain the filtrate, add 4 times the volume of 95% ethanol solution to precipitate overnight, filter with suction, dry the residue in a 55℃ oven overnight, and weigh it to obtain the mass of soluble dietary fiber in the sample. Wash the residue obtained after centrifugation with hot water, dry it, and weigh it to obtain the mass of insoluble dietary fiber.

[0078] Table 1

[0079]

[0080] The results are shown in Table 1. It can be seen from the table that both the roxburghii juice and the roxburghii powder contain rich vitamin C. Therefore, both have a sour taste and can be used to adjust the taste of honey freeze-dried products. Dietary fiber is mainly present in the roxburghii powder, accounting for 69% of the mass fraction of the roxburghii powder. Therefore, it can be directly used as a natural drying agent for honey freeze-dried products and can provide structural support. At the same time, vitamin C and dietary fiber can also be used as functional ingredients to have a synergistic regulatory effect with honey.

[0081] 2. When dispersing roxburgh powder with roxburgh juice, the selection of the ratio of roxburgh powder and honey

[0082] Grouping: Specifically, the mass ratio of the dietary fiber of roxburghii to the honey solids in honey is 0:10 group, 1:9 group, 2:8 group, 3:7 group, 4:6 group and 5:5 group. The preparation method of the ready-to-eat high dietary fiber honey freeze-dried block is the same as that of Example 1, except that the mass ratio of the dietary fiber of roxburghii to the honey solids in honey is grouped, and the total solid content is 20%.

[0083] The sensory evaluation method and the dispersion evaluation method are as follows:

[0084] (1) Sensory evaluation:

[0085] The sensory evaluation is based on appearance, flavor, taste, and mouthfeel to conduct overall preference and detailed evaluation. The appearance needs to observe whether the sample shape is formed and complete, whether it absorbs moisture, that is, the surface is dry or sticky, and whether the color is normal yellow. The flavor is the unique aroma of sea buckthorn and honey felt during the chewing process in the mouth, and it is evaluated from three aspects: overall preference, sea buckthorn and honey flavor. The taste evaluation includes three indicators: overall preference, acidity, and sweetness. The taste is mainly evaluated from the overall preference for the sample, the crispness of the sample, and the intensity of the astringent taste. The sensory evaluation is carried out in two ways: preference evaluation index and "Just-About-Right".

[0086] (2) Dispersibility:

[0087] According to the weight ratio of sample to water of 1:100, the speed of the magnetic stirrer was fixed at 300 rpm, and the timer was started when the sample was placed in the water until the sample was completely dispersed. The time required for complete dispersion was recorded.

[0088] The results are as follows Figure 1 As shown, from Figure 1 As can be seen from Figure A, when only honey is used, the freeze-dried product cannot be formed; as the content of sea buckthorn powder in the total solid content gradually increases, the better the sample's formability, the higher the sample's integrity. The dispersion characteristics of the sample determine its consumer experience in liquid or semi-solid usage scenarios, such as soaking the sample in honey water or adding it to yogurt for drinking or use. From the perspective of dispersion time, the dispersion time of each sample is within an acceptable range, with a ratio of 2:8 and 3; 7 takes the shortest time and has the best dispersion.

[0089] from Figure 1As can be seen from Figure B, the samples prepared from different groups were subjected to sensory evaluation. Different ratios of sea buckthorn powder to honey had little effect on the color of the samples, and the aroma of sea buckthorn and honey was slightly different, all concentrated between 3-4. The morphology was consistent with the apparent observation results. When the content of sea buckthorn powder increased, the morphological integrity score was higher. In addition, as the content of sea buckthorn powder increased, the sample had a crispy taste. However, it is worth noting that too much sea buckthorn powder also brought an unpleasant astringent taste and too high acidity, and the sweetness decreased due to the decrease in honey content, making the sample taste unacceptable. After comprehensively evaluating various indicators, the best ratio of sea buckthorn powder to honey was finally selected as 3:7, which can provide a better morphology, and the sample will not get damp too quickly to cause the surface to be sticky, and the flavor and taste are more balanced.

[0090] 3. Screening of total solid content when dispersing roxburgh powder with roxburgh juice

[0091] Grouping: Specifically, the samples to be freeze-dried are grouped according to the total solid content of 10%, 15%, 20%, 25%, and 30%. The preparation method of the ready-to-eat high-dietary fiber honey freeze-dried block is the same as that of Example 1, except that the solid content is different.

[0092] The sensory evaluation method and the dispersibility evaluation method are the same as 2. When dispersing the sea buckthorn powder with sea buckthorn juice, the screening of the ratio of sea buckthorn powder and honey is consistent.

[0093] The results are as follows Figure 2 As shown, from Figure 2 As can be seen from Figure A, each sample can maintain a relatively complete morphology, but when the solid content is higher than 20%, the sample appearance is more uniform, and stratification can still be seen when the solid content is 10% and 15%. The sample dispersion experiment shows that each sample can be completely dispersed in a relatively short time. When the solid content is 10% and 25%, the dispersion time is the shortest, and it can be completely dispersed within 10s.

[0094] from Figure 2 As can be seen from Figures B1-B4 in the figure, the preference for appearance in the sensory experiment also confirmed that samples with a solid content of 25% and 30% have a higher preference. And as the solid content increases, the surface can remain drier. In terms of taste, on the one hand, a higher solid content makes the product more crispy, but it also has a higher astringency. In the end, samples with a solid content of 15% and 20% received more sample preferences. Regarding the preference for the overall flavor, except for the sample with a solid content of 10%, there was no obvious difference in the preference for the other solid content samples. The higher sea buckthorn flavor and lower honey flavor of the 10% sample are important reasons. In terms of taste, the sourness and astringency are stronger when the sea buckthorn flavor is more prominent.

[0095] Comprehensively evaluating various indicators, the samples with solid content of 15% and 30% were closer to the "just right" standard in terms of color, flavor of sea buckthorn and honey, and sweetness and sourness, and were more popular among the products.

[0096] 4. When dispersing roxburghii powder with water, the selection of the ratio of roxburghii powder and honey

[0097] Grouping: Specifically, the mass ratio of the dietary fiber of roxburghii to the honey solids in the honey is 1:9 group, 2:8 group, 3:7 group, 4:6 group and 5:5 group. The preparation method of the ready-to-eat high dietary fiber honey freeze-dried block is the same as that of Example 3, except that the mass ratio of the dietary fiber of roxburghii to the honey solids in the honey is grouped, and the total solid content is 20%.

[0098] The sensory evaluation method and the dispersibility evaluation method are the same as 2. When dispersing the sea buckthorn powder with sea buckthorn juice, the screening of the ratio of sea buckthorn powder and honey is consistent.

[0099] The results are as follows Figure 3 As shown, from Figure 3 As can be seen in Figure A, the experimental results are similar to those of the roxburghii juice sample. When only honey is used, the freeze-dried product cannot be formed; as the content of roxburghii powder in the total solid content gradually increases, the better the sample's formability and the higher the sample's integrity. However, compared with the roxburghii juice group, the overall acidity of each sample is lower, and the surface can remain dry. The sample dispersibility experiment shows that when the ratio of roxburghii powder to honey is 3:7 and 4:6, the dispersion time is the shortest, and it can be completely dispersed in about 10s.

[0100] from Figure 3 As can be seen in Figure B, the sensory evaluation results show that different ratios have little effect on color and aroma, and have no significant effect on crispness. Different ratios mainly affect the shape and taste of the samples. A higher amount of sea buckthorn powder gives the product a stronger astringent taste, higher acidity and lower sweetness. Overall, due to the high vitamin C content in sea buckthorn juice, when sea buckthorn powder is dispersed in water, the acidity of the sample is lower than that of the sea buckthorn juice addition group.

[0101] After comprehensive evaluation, the best ratio of sea buckthorn powder to honey was selected as 4:6, and the samples had better appearance, aroma, taste and flavor.

[0102] 5. Screening of total solid content when dispersing roxburghii powder in water

[0103] Grouping: Specifically, the samples to be freeze-dried are grouped according to the total solid content of 10%, 15%, 20%, 25%, and 30%. The preparation method of the ready-to-eat high-dietary fiber honey freeze-dried block is the same as that of Example 3, except that the solid content is different.

[0104] The sensory evaluation method and the dispersibility evaluation method are the same as 2. When dispersing the sea buckthorn powder with sea buckthorn juice, the screening of the ratio of sea buckthorn powder and honey is consistent.

[0105] The results are as follows Figure 4 As shown, from Figure 4 As can be seen from Figure A, except for the samples with solid content of 10% and 15%, which have stratification, the samples with solid content of 20%-30% have regular morphology and uniform appearance. The sample dispersibility experiment shows that with the increase of solid content, the dispersion time gradually increases, and the solid content of 30% can no longer be dispersed quickly.

[0106] from Figure 4 As can be seen from Figures B1-B4 in the figure, the sensory experiment shows that when the sea buckthorn powder is dispersed in water, each appearance index has a large difference. As the solid content increases, the appearance morphology and surface state get higher scores, indicating that the morphology is more complete and the sample will not have a sticky surface state due to easy moisture absorption. The color of the samples with a solid content of 25% and 30% is considered "just right", and they also get a higher overall appearance preference. Although the samples with a solid content of 20%-30% are considered to be higher than the "just right" standard in terms of crispness, the overall preference is higher, and the dispersion of sea buckthorn powder in water can reduce the astringent taste of the product. The samples with different solid contents have little difference in flavor. The sea buckthorn and honey flavors are distributed around 3, which is the "just right" standard, and the overall preference of the sample flavor is not much different. In addition, the acidity of each sample is lower than the "just right" level. The samples with a solid content of 15%, 20% and 30% are considered to be closer to "just right". Combining sweetness and acidity, the 25% sample has the highest overall taste preference score.

[0107] Comprehensive evaluation of various indicators shows that the sample with a solid content of 25% has better appearance, taste, flavor and taste.

[0108] The pomegranate roxburgh pomace is rich in dietary fiber, with a content of more than 70%. Dietary fiber is considered to be the "seventh nutrient" after carbohydrates, lipids, proteins, minerals, vitamins and water. According to its solubility, it is divided into insoluble dietary fiber and soluble dietary fiber. Insoluble dietary fiber can reduce the residence time of excrement in the intestine and has the effect of promoting bowel movement; soluble dietary fiber has the effects of lowering blood lipids, lowering blood pressure, improving blood sugar control, reducing weight, improving immune function and reducing inflammation. Therefore, both soluble and insoluble dietary fiber in pomegranate roxburgh pomace have certain beneficial effects on the human body.

[0109] The embodiments of the present invention are described in detail above in conjunction with the accompanying drawings, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present invention. In addition, the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

Claims

1. A method for preparing a freeze-dried honey block, characterized in that: The preparation method comprises the following steps: mixing honey with roxburghii dietary fiber to obtain a mixed solution; and freeze-drying the mixed solution to obtain the product.

2. The preparation method according to claim 1, characterized in that: The honey solid content in the honey is ≥50%.

3. The preparation method according to claim 1, characterized in that: The added ratio of honey solids in the honey to roxburghii dietary fiber is (5-9): (1-5).

4. The preparation method according to claim 1, characterized in that: The content of vitamin C in the roxburghii dietary fiber is 16-19 mg / 100 g; And / or, the content of soluble dietary fiber in the roxburghii dietary fiber is 8.5%-10%; And / or, the content of insoluble dietary fiber in the roxburghii dietary fiber is 58%-62%.

5. The preparation method according to claim 1, characterized in that: The roxburgh dietary fiber is prepared by the following method: removing the pedicles and cores of roxburgh, squeezing the juice, and separating the roxburgh pear residue to obtain the roxburgh dietary fiber; Preferably, the method further comprises the step of freeze-drying the roxburghii pear pomace and then ultrafine grinding the roxburghii pear pomace so that the average particle size of the roxburghii pear pomace powder obtained by grinding is 20-30 μm.

6. The preparation method according to claim 1, characterized in that: The total solid content of the mixed solution is 10%-30%; Preferably, the total solid content in the mixed solution is 15%-30%.

7. The preparation method according to claim 1, characterized in that: The total solid content in the mixed solution is adjusted by using water or roxburghii juice.

8. The freeze-dried honey block prepared by the preparation method according to any one of claims 1 to 7.

9. Use of the freeze-dried honey block prepared according to claim 8 in any of the following: (1) preparing high dietary fiber products; (2) preparing products with high vitamin C content; (3) preparing products for regulating the gastrointestinal tract; (4) Preparation of products for lowering blood lipids, lowering blood pressure, improving blood sugar control, reducing weight, improving immune function and / or reducing inflammation.

10. A product, characterized in that The product contains the freeze-dried honey block prepared as claimed in claim 8.

Images