Fruit and vegetable paste as well as preparation method and application thereof

Abstract

The invention provides fruit and vegetable paste as well as a preparation method and application thereof, the sugar degree of the fruit and vegetable paste is 20-40%, the density is 1.2-1.3 g / mL, and the flow viscosity of the fruit and vegetable paste is 4-6 cm under the conditions of 20 DEG C and 60 s. The flowing viscosity, the sugar degree and the density of the fruit and vegetable paste are limited to be in a proper range, the fruit and vegetable paste is applied to the dairy product, the dairy product can have good flavor and taste, and the stability of the dairy product can be guaranteed.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a fruit and vegetable puree, a preparation method thereof, and an application thereof. Background Art

[0002] In order to improve the taste and flavor of dairy products and maintain the stability of dairy products during the shelf life, food additives such as flavorings, sweeteners, and stabilizers are usually added additionally. However, with the continuous disclosure of the negative effects of food additives and the improvement of people's living standards, consumers pay more attention to the health attributes and nutritional components of raw materials. Therefore, dairy products without additives, simple formulations, and rich nutrition are the current research focus. At present, fruits, vegetables, etc. are usually used to replace food additives. Although fruits and vegetables are rich in nutrition and natural, the addition of fruits and vegetables causes dairy products to be prone to water separation, poor stability, and unstable taste and flavor during the shelf life. Summary of the Invention

[0003] The present invention provides a fruit and vegetable puree. By limiting the flow viscosity, sugar content, and density of the fruit and vegetable puree within a suitable range and applying the fruit and vegetable puree to dairy products, the dairy products can have better flavor and taste, and the stability of the dairy products can be ensured.

[0004] The present invention also provides a preparation method of the fruit and vegetable puree, which can prepare a fruit and vegetable puree with a flow viscosity, sugar content, and density within a suitable range, and the preparation process is simple and easy to operate, and large-scale production can be realized.

[0005] The present invention also provides a fruit and vegetable dairy product. Since the fruit and vegetable puree is included, the fruit and vegetable dairy product has better flavor and taste, and high product stability.

[0006] In the first aspect of the present invention, a fruit and vegetable puree is provided. The sugar content of the fruit and vegetable puree is 20-40%, the density is 1.2-1.3 g / mL, and the flow viscosity of the fruit and vegetable puree under the conditions of 20°C and 60 s is 4-6 cm.

[0007] The fruit and vegetable puree as described above, wherein the raw materials of the fruit and vegetable puree include, by mass percentage: 60-80% of fruits and 20-40% of vegetables.

[0008] The fruit and vegetable puree as described above, wherein the fruits include at least one of strawberries, blueberries, waxberries, mangoes, blackcurrants, apples, peaches, pineapples, oranges, lemons, bananas, mulberries; and / or,

[0009] The vegetables include at least one of carrots, pumpkins, purple cabbages, cucumbers, broccoli, celery, tomatoes, lettuces, kale, red beets.

[0010] The fruit and vegetable puree as described above, wherein the fruit and vegetable puree is prepared by a method including the following process:

[0011] Fruits and vegetables are made into particles, and after subjecting the particles to enzyme inactivation treatment and pulping treatment in sequence, a fruit and vegetable pulp with a density of 1.1 - 1.2 g / mL is obtained;

[0012] After subjecting the fruit and vegetable pulp to sterilization treatment, a fruit and vegetable puree is obtained.

[0013] In a second aspect of the present invention, there is provided a method for preparing the fruit and vegetable puree provided in the first aspect, including the following steps:

[0014] Fruits and vegetables are made into particles, and the particles are subjected to enzyme inactivation treatment to obtain a first material;

[0015] The first material is subjected to pulping treatment to obtain a fruit and vegetable pulp with a density of 1.1 - 1.2 g / mL;

[0016] After subjecting the fruit and vegetable pulp to sterilization treatment, a fruit and vegetable puree is obtained.

[0017] In the preparation method as described above, wherein the temperature of the enzyme inactivation treatment is 98 - 100 °C, and the time is 30 - 35 s or 5 - 6 min; and / or,

[0018] The rotation speed of the pulping treatment is 600 - 800 r / min, the temperature is 4 - 6 °C, and the time is 5 - 10 min; and / or,

[0019] The temperature of the sterilization treatment is 90 - 95 °C, and the time is 5 - 10 min.

[0020] In the preparation method as described above, wherein subjecting the particles to enzyme inactivation treatment includes the following steps: steaming the particles in boiling water for 5 - 6 min, or blanching the particles in boiling water for 30 - 35 s.

[0021] In a third aspect of the present invention, there is provided a fruit and vegetable dairy product, including a fruit and vegetable puree and a milk raw material, wherein the fruit and vegetable puree includes the fruit and vegetable puree described in the first aspect or the fruit and vegetable puree prepared by the preparation method in the second aspect, and based on the mass of the milk raw material being 100%, the mass content of the fruit and vegetable puree is 7 - 10%.

[0022] In the fruit and vegetable dairy product as described above, wherein the clarification index of the fruit and vegetable dairy product is 3.3 - 5.6.

[0023] In the fruit and vegetable dairy product as described above, wherein the mass content of protein in the milk raw material is 3 - 4.5%; and / or,

[0024] The milk raw material includes raw milk and / or fermented milk.

[0025] The implementation of the present invention has at least the following beneficial effects:

[0026] The fruit and vegetable puree provided by the present invention, by limiting the flow viscosity, sugar content and density of the fruit and vegetable puree within an appropriate range, enables the fruit and vegetable puree to have a taste and flavor that can replace flavorings and sweeteners, and the fruit and vegetable puree also has a dense network structure, thus forming a natural stable system to ensure the stability of the fruit and vegetable puree and the fruit and vegetable puree in dairy products. In addition, the fruit and vegetable puree also has excellent compatibility and can be evenly mixed with dairy products to maximize the role of the fruit and vegetable puree. Applying the fruit and vegetable puree to dairy products can increase the taste and flavor of dairy products, and enable the dairy products to maintain a stable state without the need to additionally add stabilizers. Detailed implementation manners

[0027] To make the objectives, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are some but not all of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0028] In the first aspect of the present invention, a fruit and vegetable puree is provided. The sugar content of the fruit and vegetable puree is 20-40%, the density is 1.2-1.3 g / mL, and the flow viscosity of the fruit and vegetable puree under the conditions of 20°C and 60 s is 4-6 cm / 60 s.

[0029] Among them, the flow viscosity refers to the distance that the fruit and vegetable puree flows downward under the action of its own gravity within a given time. The flow viscosity of the present invention can be measured by a flow-type viscometer (Bostwick Consistometer viscometer). Specifically, at a temperature of 20°C, the fruit and vegetable puree to be measured is placed in the flow-type viscometer, and the fruit and vegetable puree fluid is allowed to flow in the instrument for 60 s, and the flowing distance is measured, which is the flow viscosity of the fruit and vegetable puree, with the unit of cm.

[0030] The sugar content can be detected by a hand-held refractometer. Specifically, 1 g of the fruit and vegetable puree is taken for refractive index measurement, and the refractive index multiplied by 100% is the sugar content (%) of the fruit and vegetable puree.

[0031] The density refers to the mass per unit volume of the fruit and vegetable puree. Specifically, a 100 g fruit and vegetable puree sample can be taken at 20°C for volume measurement, with the unit of mL, and the density of the fruit and vegetable puree can be calculated according to density = mass / volume, with the unit of g / mL.

[0032] In the present invention, the fruit and vegetable puree includes fruits and vegetables, which can ensure the rich nutrition and good taste of the fruit and vegetable puree. In some embodiments, the raw materials of the fruit and vegetable puree include, by mass percentage: 60-80% of fruits and 20-40% of vegetables. Through the compound combination of fruits and vegetables, it is beneficial to obtain a fruit and vegetable puree with a flow viscosity, sugar content, and density within an appropriate range.

[0033] The fruits and vegetables in the raw materials of the fruit and vegetable puree play a synergistic role. When the mass fraction of fruits in the raw materials is too small and that of vegetables is too large, the sugar content of the fruit and vegetable puree will be too low and the density will be too high, resulting in the fruit and vegetable puree being too sour, which is not conducive to improving the taste, flavor, and stability; while when the mass fraction of fruits in the raw materials is too large and that of vegetables is too small, the sugar content of the fruit and vegetable puree will be too high and the density will be too low, resulting in poor tissue morphology of the fruit and vegetable puree and unstable viscosity control. When applied in dairy products, water separation and stratification will occur.

[0034] Among them, the fruits include but are not limited to at least one of strawberries, blueberries, waxberries, mangoes, blackcurrants, apples, peaches, pineapples, oranges, lemons, bananas; and / or, the vegetables include but are not limited to at least one of carrots, pumpkins, purple cabbages, cucumbers, broccoli, celery, tomatoes, lettuces, kale, red beets.

[0035] The present invention does not limit the specific preparation process of the fruit and vegetable puree. For example, in some embodiments, the fruit and vegetable puree is prepared by a method including the following process: making the fruits and vegetables into particles with a particle size of 3-5 cm, and after sequentially performing enzyme inactivation treatment and pulping treatment on the particles, obtaining a fruit and vegetable pulp with a density of 1.1-1.2 g / mL; after performing sterilization treatment on the fruit and vegetable pulp, obtaining the fruit and vegetable puree.

[0036] Among them, the fruits and vegetables in the present invention specifically refer to the edible parts, that is, the fruits and vegetables after peeling treatment.

[0037] In the second aspect of the present invention, a method for preparing a fruit and vegetable puree is provided, including the following steps: making the fruits and vegetables into particles, performing enzyme inactivation treatment on the particles to obtain a first material; performing pulping treatment on the first material to obtain a fruit and vegetable pulp with a density of 1.1-1.2 g / mL; performing sterilization treatment on the fruit and vegetable pulp to obtain the fruit and vegetable puree.

[0038] Making the fruits and vegetables into particles can be specifically carried out by machine or manually cutting and chopping, and the fruits and vegetables can be made into cubic blocks or slices with a size of 3-5 cm according to the actual situation.

[0039] The enzyme inactivation treatment specifically involves putting the granules into boiling water or hot steam for a short time. Since fruits and vegetables contain oxidase, hydrolase, pectinase, etc., and the enzyme activity is relatively high, these enzymes are likely to enzymatically hydrolyze sugars, organic acids, and pectin. Through the enzyme inactivation treatment, the enzyme activity in fruits and vegetables is inhibited, which is beneficial to ensuring that the flow viscosity, sugar content, and density of the fruit and vegetable puree are within an appropriate range. It can also maintain the unique fresh color of fruits and vegetables, retain the fragrance of fruits and vegetables, enhance the softness of cells, and is conducive to obtaining fruit and vegetable puree with excellent performance.

[0040] After the first material is pulped, the sugars, organic acids, and pectin contained in fruits and vegetables will precipitate when the cell walls are broken, which is beneficial to ensuring that the sugar content and density of the fruit and vegetable puree are within an appropriate range. Immediately during the sterilization treatment, the precipitated sugars, organic acids, and pectin combine at high temperatures to produce a gel and form a dense network structure, thus forming a stable system of a natural gel network structure, which is beneficial to ensuring that the flow viscosity of the fruit and vegetable puree is within an appropriate range. In addition, after the pulping treatment, the crude fiber in fruits and vegetables is still retained in the fruit and vegetable pulp, which is beneficial to further regulating the density of the fruit and vegetable puree within an appropriate range. Applying this fruit and vegetable puree to dairy products can ensure the structural stability of the dairy products.

[0041] The pulping treatment can be carried out in a pulper. Put the granules after the enzyme inactivation treatment into the pulper for pulping treatment to make the fruit and vegetable pulp delicate, smooth, and without obvious granularity, and obtain a fruit and vegetable pulp with a density of 1.1 - 1.2 g / mL. The degree of pulping is based on making the density of the fruit and vegetable pulp reach 1.1 - 1.2 g / mL, and the degree of pulping can be precisely controlled according to density monitoring.

[0042] After the sterilization treatment, it also includes quickly cooling to room temperature to obtain the fruit and vegetable puree, and the fruit and vegetable puree can be filled. Among them, quickly cooling to room temperature can maintain the nutrients and the fragrance in the fruit and vegetable puree.

[0043] The present invention does not limit the specific parameters of the enzyme inactivation treatment. For example, in some embodiments, the temperature of the enzyme inactivation treatment is 98-100°C. In a specific embodiment, the enzyme inactivation treatment of the particles includes the following steps: pre-boiling the particles in boiling water for 5-6 minutes, or blanching the particles in boiling water for 30-35 seconds. The type and time of the enzyme inactivation treatment are specifically selected according to the types of fruits and vegetables. For example, when the raw materials are apples, pumpkins, carrots, peaches, cucumbers, and red beets, the time of the enzyme inactivation treatment is 5-6 minutes; when the raw materials are strawberries, blueberries, bayberries, mangoes, blackcurrants, pineapples, oranges, lemons, bananas, mulberries, purple cabbages, broccoli, celery, tomatoes, lettuce, and kale, the time of the enzyme inactivation treatment is 30-35 seconds. If the enzyme inactivation temperature is too low or the time is too short, the enzyme inactivation will be insufficient, and sugars, organic acids, and pectin will be precipitated and then enzymatically hydrolyzed; if the enzyme inactivation temperature is too high or the time is too long, the enzyme inactivation will be excessive, and sugars, organic acids, and pectin will be denatured before precipitation, unable to form a gel network structure, resulting in poor tissue state and stability of the fruit and vegetable puree, and being more unfavorable for improving the taste and flavor of the fruit and vegetable puree. Therefore, by limiting the temperature and time of the enzyme inactivation treatment, the enzyme can be inactivated to the greatest extent, which is beneficial to obtaining a fruit and vegetable puree with excellent performance.

[0044] The present invention does not limit the specific parameters of the pulping treatment. For example, in some embodiments, the rotation speed of the pulping treatment is 600-800 r / min, the temperature is 4-6°C, and the time is 5-10 minutes. If the rotation speed of the pulping treatment is too high or the time is too long, over-pulping will occur, and a large amount of fiber components in fruits and vegetables will be precipitated, resulting in a relatively high density of the fruit and vegetable pulp; if the rotation speed of the pulping treatment is too low or the time is too short, the pulping will be insufficient, and the fiber components in fruits and vegetables will not be precipitated, resulting in a relatively low density of the fruit and vegetable pulp. Whether the density of the fruit and vegetable pulp is too high or too low, it will result in poor tissue morphology of the fruit and vegetable puree, making it difficult to stably control the flow viscosity, and water separation and stratification will occur when applied to dairy products. By limiting the rotation speed and time of the pulping treatment, it is beneficial to obtain a fruit and vegetable puree with excellent performance.

[0045] The present invention does not limit the specific parameters of the sterilization treatment. For example, in some embodiments, the temperature of the sterilization treatment is 90-95°C, and the time is 5-10 minutes. Through the sterilization treatment, sterilization can be achieved, and sugars, organic acids, and pectin can combine to produce a gel at high temperature, further regulating the density of the fruit and vegetable puree to 1.2-1.3 g / mL. When this fruit and vegetable puree is applied to dairy products, the fruit and vegetable puree has better compatibility with the dairy products. If the temperature of the sterilization treatment is too low or the time is too short, it is difficult to produce a gel network structure, resulting in a relatively low flow viscosity and density of the fruit and vegetable puree; if the temperature of the sterilization treatment is too high or the time is too long, sugars, organic acids, and pectin will be denatured, resulting in a relatively low sugar content and a relatively high density of the fruit and vegetable puree. By limiting the temperature and time of the sterilization treatment, it is beneficial to obtain a fruit and vegetable puree with excellent performance.

[0046] In the third aspect of the present invention, a fruit and vegetable dairy product is provided, which includes the fruit and vegetable puree provided in the first aspect and dairy raw materials. Wherein, based on the mass of the dairy raw materials being 100%, the mass content of the fruit and vegetable puree is 7-10%.

[0047] Since the fruit and vegetable puree of the present invention has a flow viscosity, sugar content, and density within a suitable range, when this fruit and vegetable puree is applied to dairy products, it can make the dairy products have better flavor and taste, and can ensure the stability of the dairy products.

[0048] Furthermore, the clarification index of the fruit and vegetable dairy product is between 3.3 and 5.6, and more preferably between 3.3 and 4.6. The lower the clarification index, the better the stability. The clarification index refers to the data measured by monitoring the fruit and vegetable dairy product with a LUM stability analyzer LUMiSizer-611 at 28 days of the shelf life. The detection conditions are: constant temperature of 25°C, rotation speed of 4000 r / s, collecting one spectral line every 10 s, and the light factor is 1.

[0049] The dairy raw materials of the present invention can be conventional dairy raw materials in the art, such as products processed mainly from raw cow milk or raw goat milk and their products. In one embodiment, the mass content of protein in the dairy raw materials is 3-4.5%; and / or, the dairy raw materials include raw milk and / or fermented milk. Among them, raw milk refers to raw cow milk or raw goat milk that has not undergone any treatment, and fermented milk refers to an acidic curd-like product formed by fermenting milk and dairy products under the action of characteristic bacteria.

[0050] The present invention will be further described below through specific examples and comparative examples. Unless otherwise specified, the reagents, materials, and instruments used below are all conventional reagents, conventional materials, and conventional instruments, which can be obtained commercially, and the reagents and materials involved can also be synthesized by conventional synthesis methods.

[0051] Example 1

[0052] (1) Raw material pretreatment: Peel and pit mangoes, core apples, and peel pumpkins, and cut them all into blocky particles of 4×4×4 cm. Put the blocky particles of apples and pumpkins into boiling water for pre-boiling for 5 min, and blanch the blocky particles of mangoes in boiling water for 30 seconds respectively for enzyme inactivation treatment to obtain the first material; among them, the feeding mass content of mangoes is 50%, the feeding mass content of apples is 30%, and the feeding mass content of pumpkins is 20%;

[0053] (2) Pulping: After draining the water from the first material in step (1), put it into a pulper for pulping treatment to obtain a fruit and vegetable pulp with a density of 1.15 g / mL; among them, the rotation speed of the pulping treatment is 600 r / min, the temperature is 4°C, and the time is 8 min;

[0054] (3) Boiling and sterilization: The fruit and vegetable paste of step (2) is boiled at 95° C. for 5 min and then rapidly cooled to room temperature to obtain the fruit and vegetable puree of this embodiment; the fruit and vegetable puree has a flow viscosity (20° C., 60 s) of 5 cm, a density of 1.2 g / mL, and a sugar content of 35%.

[0055] (4) Aseptic filling: Fill the fruit and vegetable puree from step (3).

[0056] Example 2

[0057] (1) Raw material pretreatment: removing the core of bayberry and the stem of mulberry, cutting the processed bayberry, mulberry and purple cabbage into 4×4×4 cm block particles, blanching the block particles in boiling water for 30 seconds to inactivate enzymes, and obtaining a first material; wherein the weight content of bayberry is 40%, the weight content of mulberry is 20%, and the weight content of purple cabbage is 40%;

[0058] (2) beating: drain the first material of step (1) and put it into a beating machine for beating to obtain a fruit and vegetable pulp with a density of 1.1 g / mL; wherein the beating speed is 700 r / min, the temperature is 6° C., and the time is 7 min;

[0059] (3) Boiling and sterilizing: the fruit and vegetable pulp of step (2) is boiled at 90° C. for 10 min and then rapidly cooled to room temperature to obtain the fruit and vegetable puree of this embodiment; the fruit and vegetable puree has a flow viscosity (20° C., 60 s) of 6 cm, a density of 1.2 g / mL, and a sugar content of 20%;

[0060] (4) Aseptic filling: Fill the fruit and vegetable puree from step (3).

[0061] Example 3

[0062] (1) Raw material pretreatment: peel oranges and pineapples, cut the processed oranges, pineapples and carrots into 4×4×4 cm block particles, blanch the orange and pineapple block particles in boiling water for 30 seconds, and pre-cook the carrot block particles in boiling water for 5 minutes to inactivate enzymes, to obtain a first material; wherein the raw material weight content of oranges is 40%, the raw material weight content of pineapples is 30%, and the raw material weight content of carrots is 30%;

[0063] (2) beating: drain the first material of step (1) and put it into a beating machine for beating to obtain a fruit and vegetable pulp with a density of 1.16 g / mL; wherein the beating speed is 800 r / min, the temperature is 5° C., and the time is 5 min;

[0064] (3) Boiling and sterilizing: the fruit and vegetable pulp of step (2) is boiled at 93° C. for 8 min and then rapidly cooled to room temperature to obtain the fruit and vegetable puree of this embodiment; the fruit and vegetable puree has a flow viscosity (20° C., 60 s) of 4 cm, a density of 1.25 g / mL, and a sugar content of 40%;

[0065] (4) Aseptic filling: Fill the fruit and vegetable puree from step (3).

[0066] Example 4

[0067] (1) Raw material pretreatment: remove the stems of strawberries, peel bananas, peel tomatoes, and peel red beets, cut the processed bananas into 4 cm long slices, cut the processed strawberries, tomatoes, and red beets into 4×4×4 cm block particles, blanch the strawberry, banana, and tomato particles in boiling water for 30 seconds, and precook the red beet particles in boiling water for 5 minutes to inactivate enzymes, to obtain a first material; wherein the raw material weight content of strawberries is 35%, the raw material weight content of bananas is 25%, the raw material weight content of red beets is 10%, and the raw material weight content of tomatoes is 20%;

[0068] (2) beating: drain the first material of step (1) and put it into a beating machine for beating to obtain a fruit and vegetable pulp with a density of 1.15 g / mL; wherein the beating speed is 600 r / min, the temperature is 5° C., and the time is 5 min;

[0069] (3) Boiling and sterilization: The fruit and vegetable paste of step (2) is boiled at 95° C. for 5 min and then rapidly cooled to room temperature to obtain the fruit and vegetable puree of this embodiment; the fruit and vegetable puree has a flow viscosity (20° C., 60 s) of 5 cm, a density of 1.24 g / mL, and a sugar content of 25%.

[0070] (4) Aseptic filling: Fill the fruit and vegetable puree from step (3).

[0071] Comparative Example 1

[0072] (1) Raw material pretreatment: peel and core the mango, core the apple, peel the pumpkin, and cut them into 4×4×4 cm block particles to obtain a first material; wherein the mass content of the mango is 50%, the mass content of the apple is 30%, and the mass content of the pumpkin is 20%;

[0073] (2) beating: putting the first material of step (1) into a beating machine for beating treatment to obtain fruit and vegetable pulp with a density of 1.15 g / mL; wherein the beating treatment speed is 600 r / min, the temperature is 4° C., and the time is 8 min;

[0074] (3) Boiling and sterilization: The fruit and vegetable paste of step (2) is boiled at 95° C. for 5 min and then rapidly cooled to room temperature to obtain the fruit and vegetable puree of this embodiment; the fruit and vegetable puree has a flow viscosity (20° C., 60 s) of 8 cm, a density of 1.08 g / mL, and a sugar content of 15%.

[0075] (4) Aseptic filling: Fill the fruit and vegetable puree from step (3).

[0076] Comparative Example 2

[0077] (1) Raw material pretreatment: removing the core of bayberry and the stem of mulberry, cutting the processed bayberry, mulberry and purple cabbage into 4×4×4 cm block particles, blanching the block particles in boiling water for 30 seconds to inactivate enzymes, and obtaining a first material; wherein the weight content of bayberry is 40%, the weight content of mulberry is 20%, and the weight content of purple cabbage is 40%;

[0078] (2) beating: drain the first material of step (1) and put it into a beating machine for beating to obtain a fruit and vegetable pulp with a density of 1.25 g / mL; wherein the beating speed is 800 r / min, the temperature is 6° C., and the time is 10 min;

[0079] (3) Boiling and sterilizing: the fruit and vegetable pulp of step (2) is boiled at 90° C. for 10 min and then rapidly cooled to room temperature to obtain the fruit and vegetable puree of this embodiment; the fruit and vegetable puree has a flow viscosity (20° C., 60 s) of 10 cm, a density of 1.36 g / mL, and a sugar content of 20%;

[0080] (4) Aseptic filling: Fill the fruit and vegetable puree from step (3).

[0081] Comparative Example 3

[0082] (1) Raw material pretreatment: peel oranges and pineapples, cut the processed oranges, pineapples and carrots into 4×4×4 cm block particles, blanch the orange and pineapple block particles in boiling water for 30 seconds, and pre-cook the carrot block particles in boiling water for 5 minutes to inactivate enzymes, to obtain a first material; wherein the raw material weight content of oranges is 40%, the raw material weight content of pineapples is 30%, and the raw material weight content of carrots is 30%;

[0083] (2) beating: drain the first material of step (1) and put it into a beating machine for beating to obtain a fruit and vegetable pulp with a density of 0.85 g / mL; wherein the beating speed is 400 r / min, the temperature is 5° C., and the time is 5 min;

[0084] (3) Boiling sterilization: Boil the fruit and vegetable pulp from step (2) at 93°C for 8 minutes and then quickly cool it to room temperature to obtain the fruit and vegetable puree of this example; the flow viscosity (20°C, 60 s) of this fruit and vegetable puree is 4 cm, the density is 0.94 g / mL, and the sugar content is 40%;

[0085] (4) Aseptic filling: Fill the fruit and vegetable puree from step (3).

[0086] Comparative Example 4

[0087] (1) Raw material pretreatment: Remove the stems from strawberries, peel bananas, peel tomatoes, and peel red beets. Cut the processed bananas into slices 4 cm long, and cut the processed strawberries, tomatoes, and red beets into cubic particles of 4×4×4 cm. Put the particles of strawberries, bananas, and tomatoes into boiling water and blanch for 1 minute, and put the particles of red beets into boiling water and pre-cook for 10 minutes for enzyme inactivation treatment to obtain the first material; among them, the feeding mass content of strawberries is 35%, the feeding mass content of bananas is 25%, the feeding mass content of red beets is 10%, and the feeding mass content of tomatoes is 20%;

[0088] (2) Pulping: Drain the water from the first material in step (1) and put it into a pulper for pulping treatment to obtain a fruit and vegetable pulp with a density of 1.26 g / mL; among them, the rotation speed of the pulping treatment is 600 r / min, the temperature is 5°C, and the time is 5 minutes;

[0089] (3) Boiling sterilization: Boil the fruit and vegetable pulp from step (2) at 95°C for 5 minutes and then quickly cool it to room temperature to obtain the fruit and vegetable puree of this example; the flow viscosity (20°C, 60 s) of this fruit and vegetable puree is 8 cm, the density is 1.15 g / mL, and the sugar content is 25%.

[0090] (4) Aseptic filling: Fill the fruit and vegetable puree from step (3).

[0091] Test Example

[0092] 1) Sensory evaluation: Take 50 g of fruit and vegetable puree and place it in a 50 mL beaker. Randomly select 32 professional evaluators (male-female ratio is 1:1). Observe the tissue state under natural light, smell its odor, rinse the mouth with warm water, taste the taste and texture. The sensory evaluation results are shown in Table 1.

[0093] 2) Flow viscosity: Measured by a flow-type viscometer (Bostwick Consistometer viscometer). Specifically, at a temperature of 20°C, place the fruit and vegetable puree to be measured in the flow-type viscometer, and let the fruit and vegetable puree fluid flow in the instrument for 60 s. Measure the flowing distance, which is the flow viscosity of the fruit and vegetable puree, and the unit is cm.

[0094] Brix: Measured by a hand refractometer. Specifically, 1 g of fruit and vegetable puree is taken for refractive index measurement, and the refractive index is the Brix (%) of the fruit and vegetable puree.

[0095] Density: Take a 100 g sample of fruit and vegetable puree at 20 °C for volume measurement, with the unit of mL. The density of the fruit and vegetable puree is calculated according to density = mass / volume, with the unit of g / mL.

[0096] Each sample is tested three times and the average value is taken. The test results are shown in Table 2.

[0097] 3) Stability test:

[0098] I. Add the fruit and vegetable purees of the examples and comparative examples to fermented milk (also called yogurt) with a protein content of 3.0% at an addition amount of 7% to obtain fruit and vegetable dairy products (i.e., the fruit and vegetable puree accounts for 7% of the mass content of the fruit and vegetable dairy products); after storing the fruit and vegetable dairy products at 2 - 6 °C for 28 days, use a stability analyzer LUMiSizer-611 to measure the clarification index, observe whether there is delamination and water separation, and taste the flavor. The test results are shown in Table 3.

[0099] II. Add the fruit and vegetable puree of Example 1 to raw milk (with protein contents of 3.2% and 3.8% respectively) and fermented milk (with protein contents of 3.0% and 4.5% respectively) at addition amounts of 7% and 10%. At the 28th day of the shelf life, use a stability analyzer LUMiSizer-611 to monitor the above fruit and vegetable dairy products. The detection conditions are: constant temperature of 25 °C, rotation speed of 4000 r / s, collecting one spectrum every 10 s, and the light factor is 1. Among them, the raw milk with a protein content of 3.2% is named R1, the raw milk with a protein content of 3.8% is named R2, the fermented milk with a protein content of 3.0% is named R3, and the fermented milk with a protein content of 4.5% is named R4; the fruit and vegetable dairy product obtained by mixing 7% fruit and vegetable puree and R1 is named S1; the fruit and vegetable dairy product obtained by mixing 7% fruit and vegetable puree and R2 is named S2; the fruit and vegetable dairy product obtained by mixing 7% fruit and vegetable puree and R3 is named S3; the fruit and vegetable dairy product obtained by mixing 7% fruit and vegetable puree and R4 is named S4; the fruit and vegetable dairy product obtained by mixing 10% fruit and vegetable puree and R1 is named S5; the fruit and vegetable dairy product obtained by mixing 10% fruit and vegetable puree and R2 is named S6; the fruit and vegetable dairy product obtained by mixing 10% fruit and vegetable puree and R3 is named S7; the fruit and vegetable dairy product obtained by mixing 10% fruit and vegetable puree and R4 is named S8.

[0100] The test results are shown in Table 4.

[0101] Table 1

[0102]

[0103] Table 2

[0104]

[0105] Table 3

[0106]

[0107] Table 4

[0108]

[0109] The purees of fruits and vegetables in Examples 1-4 showed excellent performance in terms of tissue state, flavor, taste, etc. There were problems with the tissue state, flavor, and taste in Comparative Examples 1-4, indicating that the operation steps such as enzyme inactivation treatment, pulping treatment, and sterilization treatment in the examples had an obvious impact on the tissue state, flavor, and taste of the final puree of fruits and vegetables. It shows that the operation steps of the present invention affect each other and play a synergistic effect. When the puree of fruits and vegetables was applied to dairy products, the fruit and vegetable dairy products in the examples had a moderate sweet and sour ratio, normal flavor, and good stability within a shelf life of 28 days.

[0110] According to Table 2, the flow viscosity (20 °C, 60 s) of the puree of fruits and vegetables in the examples was 4-6 cm, the sugar content was 20-40%, and the density was 1.2-1.3 g / mL. When this puree of fruits and vegetables was applied to dairy products, it could make the dairy products have better flavor and taste and ensure the stability of the dairy products. While the flow viscosity of the puree of fruits and vegetables in Comparative Example 1 was on the high side, the density was on the low side, and the sugar content was on the low side; the flow viscosity of the puree of fruits and vegetables in Comparative Example 2 was on the high side and the density was on the low side; the flow viscosity of the puree of fruits and vegetables in Comparative Example 3 was on the low side and the density was on the high side; the flow viscosity of the puree of fruits and vegetables in Comparative Example 4 was on the high side and the density was on the low side. The purees of fruits and vegetables in the comparative examples did not have good flavor and taste, nor could they ensure the stability of the dairy products. It shows that the flow viscosity (20 °C, 60 s) of the puree of fruits and vegetables of the present invention is 4-6 cm, the sugar content is 20-40%, and the density is 1.2-1.3 g / mL. When this puree of fruits and vegetables is applied to dairy products, it can make the dairy products have better flavor and taste and ensure the stability of the dairy products.

[0111] Comparing Examples 1-4 with Comparative Example 1, it can be seen that in Comparative Example 1, the fruits and vegetable raw materials were not subjected to enzyme inactivation treatment. Due to the high enzyme activity in the raw materials, the sugars, organic acids, pectin, etc. precipitated were enzymatically hydrolyzed and a natural gel network structure could not be formed. Therefore, the flow viscosity of the fruit and vegetable pulp was on the high side, the density was on the low side, the sugar content was on the low side, the taste sweetness was on the low side, and the stability was poor. When applied to dairy products, there was a phenomenon of water separation and stratification, indicating that the enzyme inactivation treatment has an important impact on the taste, flavor, and stability of the puree of fruits and vegetables.

[0112] Comparing Comparative Examples 1-4 with Comparative Examples 2 and 3, it can be seen that in Comparative Example 2, excessive beating results in more sugars and colloids being precipitated, leading to a higher density of the fruit and vegetable pulp, and thus a higher density of the fruit and vegetable puree. At the same time, due to the excessive precipitation of colloids and sugars before the sterilization treatment, a gel structure fails to form in time during the sterilization treatment, resulting in a lower flow viscosity of the fruit and vegetable puree. In Comparative Example 3, insufficient beating leads to a lower density of the fruit and vegetable pulp, with less sugars and colloids being precipitated, resulting in a lower density of the fruit and vegetable pulp and thus a lower density of the fruit and vegetable puree. At the same time, due to the relatively low density of the fruit and vegetable pulp, there are more gel structures during the sterilization treatment, so the flow viscosity of the fruit and vegetable puree is higher. Therefore, the tissue morphology of the fruit and vegetable purees in Comparative Examples 2 and 3 is poor, and the viscosity control is unstable. When applied to dairy products, water separation and layering phenomena will occur, indicating that an appropriate density has an important impact on the stability of fruit and vegetable purees and dairy products, and also demonstrating that the degree of beating treatment has an important impact on the stability of fruit and vegetable purees. Comparing Examples 1-4 with Comparative Example 4, it can be seen that in Comparative Example 4, due to excessive steaming during the enzyme inactivation treatment, the density of the fruit and vegetable pulp after beating is relatively high, and thus the density of the fruit and vegetable puree is relatively high. In particular, it also results in an obvious cooking flavor and poor flavor of the fruit and vegetable puree, and the sugars, organic acids, and pectin are denatured without precipitation and cannot form a gel network structure after precipitation, resulting in poor tissue morphology and poor stability of the fruit and vegetable puree. When applied to dairy products, water separation and layering phenomena occur, indicating that the time control of the enzyme inactivation treatment has an important impact on the stability of the fruit and vegetable puree.

[0113] Combining Examples 1-4 and Comparative Examples 1-4, it can be seen that in the present invention, the raw materials and each step cooperate with each other, which will affect the functions of each component, and ultimately result in differences in the flow viscosity, density, and sugar content of the obtained products.

[0114] According to Table 4, it can be seen that the fruit and vegetable purees of the examples can maintain good stability at the 28th day of the shelf life when added in different amounts and in dairy products with different protein contents.

[0115] The above has described in detail the preferred specific embodiments of the present invention and the experimental verification. It should be understood that those of ordinary skill in the art can make many modifications and variations according to the concept of the present invention without creative labor. Therefore, all technical solutions that can be obtained by those skilled in the art in the technical field based on the concept of the present invention through logical analysis, reasoning, or limited experiments on the basis of the existing technology should be within the protection scope of the present invention.

Claims

1. A fruit and vegetable puree, characterized in that, the sugar content of the fruit and vegetable puree is 20-40%, the density is 1.2-1.3 g / mL, and the flow viscosity of the fruit and vegetable puree under the conditions of 20°C and 60 s is 4-6 cm.

2. The fruit and vegetable puree according to claim 1, characterized in that, the raw materials of the fruit and vegetable puree include, by mass percentage: 60-80% of fruits and 20-40% of vegetables.

3. The fruit and vegetable puree according to claim 2, characterized in that, the fruits include at least one of strawberry, blueberry, bayberry, mango, blackcurrant, apple, peach, pineapple, orange, lemon, banana, mulberry; and / or, the vegetables include at least one of carrot, pumpkin, purple cabbage, cucumber, broccoli, celery, tomato, lettuce, kale, red beet.

4. The fruit and vegetable puree according to any one of claims 1-3, characterized in that, the fruit and vegetable puree is prepared by a method including the following process: making fruits and vegetables into particles, and after subjecting the particles to enzyme inactivation treatment and pulping treatment in sequence, obtaining a fruit and vegetable pulp with a density of 1.1-1.2 g / mL; after subjecting the fruit and vegetable pulp to sterilization treatment, obtaining the fruit and vegetable puree.

5. A preparation method of the fruit and vegetable puree according to any one of claims 1-4, characterized in that, including the following steps: making fruits and vegetables into particles, and subjecting the particles to enzyme inactivation treatment to obtain a first material; subjecting the first material to pulping treatment to obtain a fruit and vegetable pulp with a density of 1.1-1.2 g / mL; subjecting the fruit and vegetable pulp to sterilization treatment to obtain the fruit and vegetable puree.

6. The preparation method according to claim 5, characterized in that, the temperature of the enzyme inactivation treatment is 98-100°C, and the time is 30-35 s or 5-6 min; and / or, the rotation speed of the pulping treatment is 600-800 r / min, the temperature is 4-6°C, and the time is 5-10 min; and / or, the temperature of the sterilization treatment is 90-95°C, and the time is 5-10 min.

7. The preparation method according to claim 5 or 6, characterized in that, subjecting the particles to enzyme inactivation treatment includes the following steps: steaming the particles in boiling water for 5-6 min, or blanching the particles in boiling water for 30-35 s.

8. A fruit and vegetable dairy product, characterized in that, it includes a fruit and vegetable puree and dairy raw materials, wherein the fruit and vegetable puree includes the fruit and vegetable puree according to any one of claims 1-4 or the fruit and vegetable puree prepared by using the preparation method according to any one of claims 5-7, and based on the mass of the dairy raw materials being 100%, the mass content of the fruit and vegetable puree is 7-10%.

9. The fruit and vegetable dairy product according to claim 8, characterized in that, the clarification index of the fruit and vegetable dairy product is 3.3-5.

6.

10. The fruit and vegetable dairy product according to claim 8 or 9, characterized in that, the mass content of protein in the dairy raw materials is 3-4.5%; and / or, the dairy raw materials include raw milk and / or fermented milk.

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