Preparation method of high-elasticity low-sugar crystal haw jelly

Abstract

The invention discloses a preparation method of high-elasticity low-sugar crystal haw jelly, which comprises the following steps: (1) fully dissolving haw concentrated juice, water, pectin and isomaltitol, and uniformly mixing to prepare a pectin mixed solution; (2) mixing maltitol and citric acid to prepare a mixed sugar solution; (3) fully mixing the pectin mixed solution and the mixed sugar solution in a stirrer, and pouring into a mold to obtain a semi-finished product of the crystal haw jelly; (4) cooling the semi-finished product of the crystal haw jelly, and demolding; and (5) putting the crystal haw jelly into an oven, and baking to obtain a finished product of the crystal haw jelly. The addition amount of the hawthorn juice is 10-40%, the addition amount of the pectin is 1-8%, the soluble solid is 55-75%, and the pH value is 2.5-4, under the conditions, compared with a traditional product, the crystal haw jelly has the advantages that the gel hardness is improved by 4.75 times, the elasticity is improved by 2.61 times, the chewiness is improved by 8.30 times, the brightness is improved by 1.42 times, the sugar content is reduced by 73.45%, and the crystal haw jelly is glittering, translucent, good in elasticity and chewiness, sour, sweet, delicious and not sweet. The research provides technical support for large-scale production of the high-elasticity low-sugar crystal haw jelly.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and particularly relates to a method for preparing a high-elasticity and low-sugar crystal hawthorn cake. Background Art

[0002] Crystal Hawthorn Cake is a traditional cake specialty with the characteristics of medicine and food. It has a crystal clear color, delicate texture, sweet and sour taste, and has multiple functions such as strengthening the spleen, resolving phlegm, promoting body fluid, refreshing, and increasing appetite. It is purple-red in color, crystal clear, and moderately sweet and sour. At present, the production process of most traditional hawthorn cakes includes: material selection, bottling, softening, soaking, adding sucrose to concentrate, filling, cooling, and packaging. That is, select mature and intact hawthorns, wash them, steam and soften them to remove the core, soak them in juice for 4-8 months after softening, add white sugar to boil and concentrate, pour them into molds, naturally condense into blocks, and finally automatically package them into finished products. This process has the characteristics of long time consumption, insufficient hardness and elasticity, unstable quality, and high sugar content, which can no longer meet the dietary needs of modern production and consumers for low sugar and sugar control.

[0003] At present, the research on hawthorn cake mainly focuses on hypoglycemic hawthorn strips, functional hawthorn fruit cake development, and low-sugar hawthorn cake. For example, the use of drying pre-dehydration and coagulation to process hypoglycemic hawthorn strips and the use of hawthorn raw materials to develop functional fruit cakes by compounding other fruits and vegetables, or the use of xylitol and maltitol to develop low-sugar products. However, there are few researches on the process of crystal hawthorn cake. Some studies have shown that the cold extraction process of hawthorn pectin has been optimized. After extraction, crude fiber and starch are removed to ensure the transparency of crystal hawthorn cake products. However, the traditional process was optimized by extracting hawthorn pectin with reference to the cold extraction method. It was found that when the amount of sucrose added was at least 50% and the pH was 3.1, the crystal hawthorn cake could gel. Therefore, although the transparency of the product increased, the elasticity and taste were poor, and the taste was sweet and greasy. The pectin used in the gel of crystal hawthorn cake is highly esterified pectin. The main factors affecting the gel are the amount of sugar added, pH and pectin added. Therefore, in order to improve production efficiency and meet consumers' demand for sugar control and highly elastic taste, commercial concentrated hawthorn juice (which has filtered crude fiber, etc.) is used to replace the hawthorn pectin extraction process, and maltitol, isomalt and other sugars with low sweetness and calories are used to replace high-concentration sucrose. The addition of pectin further improves the elasticity and transparency of crystal hawthorn cakes and reduces sugar content, thereby expanding the market for hawthorn processed products. Summary of the invention

[0004] In view of the characteristics of the current crystal hawthorn cake production process, such as long time consumption, insufficient gel strength, unstable quality and high sugar content, the present invention proposes a method for preparing high-elasticity and low-sugar crystal hawthorn cake, which solves the problems of low gel strength, unstable quality and high sugar content in the product production process, and optimizes a convenient, nutritious, delicious and high-quality crystal hawthorn cake.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows: A method for preparing crystal hawthorn cake, the method is as follows: Step (1) fully dissolve the hawthorn concentrated juice, water, pectin and isomalt and mix them evenly to prepare a pectin mixed solution.

[0006] Step (2) The pectin mixture obtained in step (1) is kept warm at 70°C to 140°C and stirred slowly.

[0007] Step (3) slowly heating the mixture of maltitol and citric acid to 100-150° C., stopping heating, and cooling to 80-120° C. to prepare a mixed sugar solution, which is kept warm at 60-100° C.

[0008] Step (4) The pectin mixed solution obtained in step (2) and the mixed sugar solution obtained in step (3) are placed in a blender and fully mixed, and poured into a mold to obtain a semi-finished crystal hawthorn cake.

[0009] Step (5) cooling the semi-finished crystal hawthorn cake obtained in step (4) at 0-20°C.

[0010] Step (6) placing the crystal hawthorn cake cooled in step (5) into an oven at 10-50° C. and baking for 18-36 hours to obtain a finished crystal hawthorn cake.

[0011] The following beneficial effects can be obtained through the above technical solution: (1) Compared with traditional products, the crystal hawthorn cake of the present invention has a gel hardness increased by 4.75 times, elasticity increased by 2.61 times, chewiness increased by 8.30 times, brightness increased by 1.42 times, and sugar content reduced by 73.45%. It is crystal clear, has good elasticity and chewiness, and is sweet and sour without being greasy.

[0012] (2) The crystal hawthorn cake of the present invention has no lumps or stratification after gelling, has uniform color, good fluidity, delicate taste, moderate viscosity and fragrance, and has a strong hawthorn flavor without other miscellaneous flavors; (3) The innovative part of the present invention lies in the sugar-acid technology and the addition of commercial concentrated hawthorn juice (from which crude fiber, etc. has been filtered) to the raw material formula to replace the hawthorn pectin extraction process, and the use of maltitol, isomalt and other sugars with lower sweetness and calories to replace high-concentration sucrose. By adding pectin, the elasticity and transparency of the crystal hawthorn cake are further improved and the sugar content is reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 :Effects of soluble solids on hardness, sensory evaluation and color difference of crystal hawthorn cake; Figure 2:Effect of pH on hardness, sensory evaluation and color difference of crystal hawthorn cake; Figure 3 :Effects of high esterified pectin concentration on hardness, sensory evaluation and color difference of crystal hawthorn cake; Figure 4 : Effect of hawthorn concentrate addition on hardness, sensory evaluation and color difference of crystal hawthorn cake; Figure 5 : Actual picture of crystal hawthorn cake. DETAILED DESCRIPTION

[0014] The following is combined with Figure 1-5 The present invention is further described as follows: Example 1

[0015] (1) Fully dissolving hawthorn concentrated juice, water, pectin, and isomalt and mixing them evenly to prepare a pectin mixed solution; (2) The hawthorn concentrated juice, water, isomalt and pectin prepared in step (1) are mixed in a mass ratio of 30:15:8:2. The obtained pectin mixture is dissolved at 80°C and then kept warm.

[0016] (3) Mix maltitol and citric acid (50:0.02) and slowly heat to 150°C, stop heating, and cool to 100°C to make a mixed sugar solution, which is kept warm at 100°C.

[0017] (4) The pectin mixture and the mixed sugar solution obtained in step (2) and step (3) are placed in a blender and mixed thoroughly. The final soluble solid content is detected to be 58-70% and the pH value is 3. The heating and stirring are stopped and the mixture is poured into a mold to obtain a semi-finished crystal hawthorn cake.

[0018] (5) The crystal hawthorn cake obtained in step (4) is placed in a 4°C cooling chamber.

[0019] (6) Place the cooled crystal hawthorn cake obtained in step (5) into a 35°C oven and bake for 24 hours to obtain a finished crystal hawthorn cake.

[0020] like Figure 1 As shown in the figure, as the soluble solid content gradually increases from 58% (below 58% it cannot gel), the gel strength and sensory score of the hawthorn cake increase significantly, reaching the maximum at 62%, with a hardness of 28.86 N, elasticity of 0.96 mm, viscosity of 1.68 N, chewiness of 1.53 mJ, and a sensory evaluation of 84.5. The soluble solid content has no significant effect on the L* and a* of the crystal hawthorn cake, indicating that the heating and concentration process is mainly the evaporation of water, which has little effect on color difference. Therefore, the preferred soluble solid content is 62%. Example 2

[0021] (1) Fully dissolving hawthorn concentrated juice, water, pectin, and isomalt and mixing them evenly to prepare a pectin mixed solution; (2) The hawthorn concentrated juice, water, isomalt and different pectins prepared in step (1) are mixed in a mass ratio of 30:15:8:2. The obtained pectin mixture is dissolved at 80° C. and then kept warm.

[0022] (3) Mix maltitol and citric acid (50:0.02) and slowly heat to 50°C, stop heating, and cool to 100°C to make a mixed sugar solution, which is kept warm at 100°C.

[0023] (4) The pectin mixed solution and the mixed sugar solution obtained in step (2) and step (3) are placed in a blender and mixed thoroughly. The final soluble solid content is detected. The final soluble solid content is 62% and the pH value is 2-3.6. The heating and stirring are stopped and the mixture is poured into a mold to obtain a semi-finished crystal hawthorn cake. (5) Place the crystal hawthorn cake obtained in step (4) in a temperature drop of 4°C and remove from the mold.

[0024] (6) Place the cooled crystal hawthorn cake obtained in step (5) into a 35°C oven and bake for 24 hours to obtain a finished crystal hawthorn cake.

[0025] like Figure 2 As shown in the figure, as the pH of the final system increases, the gel properties and sensory scores of the crystal hawthorn cake increase significantly. When the pH reaches 3.2, the gel strength and sensory score both reach the maximum, with a hardness of 30.23 N, elasticity of 1.13 mm, viscosity of 1.84 N, chewiness of 2.03 mJ, and a sensory score of 85.38. There is no significant difference in L* and a* of crystal hawthorn cakes with different pH values, and the change in pH has no significant effect on brightness and red-green values. Therefore, the preferred pH is 3.2. Example 3

[0026] (1) Fully dissolving hawthorn concentrated juice, water, pectin, and isomalt and mixing them evenly to prepare a pectin mixed solution; (2) The hawthorn concentrated juice, water, isomalt and pectin in step (1) are mixed in a mass ratio of 30:15:8:0.5-4. The obtained pectin mixture is dissolved at 80°C and then kept warm.

[0027] (3) Mix maltitol and citric acid (50:0.02) and slowly heat to 150°C, stop heating, and cool to 100°C to make a mixed sugar solution, which is kept warm at 100°C.

[0028] (4) The pectin mixed solution and the mixed sugar solution obtained in step (2) and step (3) are placed in a blender and mixed thoroughly. The final soluble solid content is detected to be 62% and the pH value is 3.2. The heating and stirring are stopped and the mixture is poured into a mold to obtain a semi-finished crystal hawthorn cake. (5) The crystal hawthorn cake obtained in step (4) is placed in a 4°C cooling chamber.

[0029] (6) Place the cooled crystal hawthorn cake obtained in step (5) into a 35°C oven and bake for 24 hours to obtain a finished crystal hawthorn cake.

[0030] like Figure 3 As shown, as the concentration of high-esterified pectin increases (0.5% - 4%), the gel hardness increases significantly, and the sensory score reaches the maximum value when the pectin concentration is 3.0%. As the pectin concentration increases, the L* and a* values ​​gradually decrease, the color of the hawthorn cake becomes white, and the brightness and redness decrease. Therefore, the preferred pectin addition amount is 3%. Example 4

[0031] (1) Fully dissolving hawthorn concentrated juice, water, pectin, and isomalt and mixing them evenly to prepare a pectin mixed solution; (2) The hawthorn concentrated juice, water, isomalt and pectin in step (1) are mixed in a mass ratio of 0-40:15:8:3. The obtained pectin mixture is dissolved at 80°C and then kept warm.

[0032] (3) Mix maltitol and citric acid (50:0.02) and slowly heat to 150°C, stop heating, and cool to 100°C to make a mixed sugar solution, which is kept warm at 100°C.

[0033] (4) The pectin mixed solution and the mixed sugar solution obtained in step (2) and step (3) are placed in a blender and mixed thoroughly. The final soluble solid content is detected to be 62% and the pH value is 3.2. The heating and stirring are stopped and the mixture is poured into a mold to obtain a semi-finished crystal hawthorn cake. (5) The crystal hawthorn cake obtained in step (4) is placed in a 4°C cooling chamber.

[0034] (6) Place the cooled crystal hawthorn cake obtained in step (5) into a 35°C oven and bake for 24 hours to obtain a finished crystal hawthorn cake.

[0035] like Figure 4The amount of hawthorn concentrate added has no significant effect on the texture of the crystal hawthorn cake, but has a significant effect on the sensory score. With the increase of the amount of hawthorn concentrate added, the hawthorn flavor becomes more and more prominent, and the sour taste becomes stronger and stronger. When it reaches 30%, the sensory score is the highest. With the increase of the amount of hawthorn concentrate added, L* significantly decreases, a* significantly increases, the brightness of the crystal hawthorn cake decreases, and the color turns red. When the addition exceeds 30%, the hawthorn cake becomes opaque. Therefore, the preferred amount of hawthorn concentrate added is 30%.

[0036] In summary: the most preferred embodiments are as follows: (1) Fully dissolve hawthorn concentrated juice, water, pectin, and isomalt and mix them evenly to prepare a pectin mixed solution. The mass ratio of hawthorn concentrated juice, water, pectin, and isomalt is 30:15:3:8.

[0037] (2) The pectin mixture obtained in step (1) is kept warm at 70°C to 140°C and stirred slowly. If the temperature is too low, a layer of pectin film will form on the surface of the pectin mixture, making subsequent processing difficult. If the temperature is too high, the pectin molecular chain will become shorter and the gel property will decrease. Therefore, preferably, the warming temperature is selected to be 80°C.

[0038] (3) Mix maltitol and citric acid and slowly heat to 150°C, stop heating, and cool to 100°C; prepare a mixed sugar solution, keep it warm at 100°C, and heat it to 150°C to fully mix the citric acid and reduce the water content of the mixed sugar solution to increase the taste of the crystal hawthorn cake. Too high a temperature will cause the hawthorn solution to coagulate and make subsequent operations impossible. Keeping it warm at 100°C will prevent the sugar solution from coagulating due to a drop in temperature. Too high a temperature will cause the temperature to be too high during the mixing process, resulting in bubbles and affecting the gel effect and transparency of the hawthorn cake.

[0039] (4) The pectin mixture obtained in step (2) and the mixed sugar solution obtained in step (3) are placed in a blender and mixed thoroughly, and poured into a mold to obtain a semi-finished crystal hawthorn cake; by detecting the final soluble solid content, the final soluble solid content is 62% and the pH is 3.2, and the heating and stirring are stopped. Soluble solids refer to the general term for all compounds dissolved in water in liquid or fluid food, including sugars, acids, vitamins, minerals, etc. The gelation of crystal hawthorn cake requires the soluble solids to be maintained at 58-80% and the pH to be maintained at 2.5-4. The pectin can only gel in an appropriate range. Therefore, when the soluble solids are too low, the gelation effect is poor. When the soluble solids are high, the gelation speed is too fast, resulting in pre-gelation. Therefore, preferably, the soluble solids are 62%; when the pH is too low or too high, the hawthorn gelation effect is poor, and the pH is too low and the sour taste is too strong. Therefore, preferably, the pH is 3.2.

[0040] (5) Cooling the semi-finished crystal hawthorn cake obtained in step (4) at 4°C. Cooling the semi-finished crystal hawthorn cake at 4°C can reduce the gel time. Too low a temperature will cause the hawthorn to produce ice crystals, and too high a temperature will prolong the gel time. Therefore, in order to improve demolding and production efficiency, the preferred temperature is 4°C.

[0041] (6) Put the crystal hawthorn cake cooled in step (5) into a 35°C oven and bake for 24 hours to obtain a finished crystal hawthorn cake. During the gelling process of the crystal hawthorn cake, the gelling effect also needs to reduce the internal moisture and reduce the moisture content. Too low a temperature will lead to a long baking time, and too high a temperature will cause a hard shell to form on the outside of the hawthorn cake, making it difficult to remove moisture. Therefore, preferably, the temperature is 35°C. If the baking time is too short, the hawthorn cake has a soft and glutinous taste. If the baking time is too long, the taste is too hard. Therefore, preferably, the baking time is 24 hours.

[0042] The above are all preferred embodiments of the present invention. For ordinary technicians in this technical field, without departing from the principle of the present invention, various equivalent modifications to the present invention belong to the protection scope of the claims attached to this application.

Claims

1. A method for preparing high-elasticity and low-sugar crystal hawthorn cake, characterized in that: The method is as follows: Step (1) fully dissolving hawthorn concentrated juice, water, pectin and isomalt and mixing them evenly to prepare a pectin mixed solution, and keeping the obtained pectin mixed solution warm at 70° C. to 140° C. and stirring slowly; Step (2) mixing maltitol and citric acid to prepare a mixed sugar solution; Step (3) the pectin mixture and the mixed sugar solution are placed in a blender and mixed thoroughly, and poured into a mold to obtain a semi-finished crystal hawthorn cake, wherein the soluble solids are required to be maintained at 58-80% and the pH is maintained at 2.5-4; Step (4) cooling and demoulding the semi-finished crystal hawthorn cake; The crystal hawthorn cake after cooling down in step (5) is placed in an oven at 10-50° C. and baked for 18-36 hours to obtain a finished crystal hawthorn cake.

2. The method for preparing the high-elasticity and low-sugar crystal hawthorn cake according to claim 1, characterized in that: In step (1), the mass ratio of the hawthorn concentrated juice, water, pectin and isomalt is 30-45:10-15:1-8:2-8.

3. The method for preparing a high-elasticity and low-sugar crystal hawthorn cake according to claim 1 or 2, characterized in that: The mass ratio of hawthorn concentrated juice, water, pectin and isomalt is 30:15:3:8, and the insulation temperature is selected to be 80°C.

4. The method for preparing the high-elasticity and low-sugar crystal hawthorn cake according to claim 1, characterized in that: Step (2) slowly heat the mixture of maltitol and citric acid to 100-150° C., stop heating, cool to 60-100° C. and keep warm.

5. The method for preparing a high-elasticity and low-sugar crystal hawthorn cake according to claim 1 or 4, characterized in that: Mix maltitol and citric acid and slowly heat to 150°C, stop heating, and cool to 100°C to make a mixed sugar solution, keep it warm at 100°C, and heat it to 150°C during the sugar boiling process to fully mix the citric acid and reduce the water content of the mixed sugar solution.

6. The method for preparing the high-elasticity and low-sugar crystal hawthorn cake according to claim 1, characterized in that: The final soluble solids content in step (3) was 62% and the pH was 3.

2.

7. The method for preparing the high-elasticity and low-sugar crystal hawthorn cake according to claim 1, characterized in that: The semi-finished crystal hawthorn cake obtained in step (4) is placed in a temperature of 0-20° C. for cooling.

8. The method for preparing the high-elasticity and low-sugar crystal hawthorn cake according to claim 1, characterized in that: Step (4) Cool the semi-finished crystal hawthorn cake at 4°C.

9. The method for preparing the high-elasticity and low-sugar crystal hawthorn cake according to claim 1, characterized in that: The crystal hawthorn cake after cooling in step (5) is placed in a 35° C. oven and baked for 24 hours to obtain a finished crystal hawthorn cake.

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