Aronia melanocarpa astringency-removed hawthorn and preparation method thereof
By combining mature hawthorn with black fruit glands, using enzymes in hawthorn to decompose astringent substances and adding lemon juice, the problems of poor taste and fewer hawthorn products are solved, and a high nutritional and diverse food products are achieved.
Patent Information
- Application Number
- CN202510446379.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-10
- Publication Date
- 2025-06-13
AI Technical Summary
The black fruit ribs have poor edible taste, and there are fewer hawthorn products in existing, so they cannot make full use of their nutritional value and diverse flavor options.
Combine the ripe hawthorn with the black fruit rosato fruit, and use enzymes such as peroxidase and polyphenol oxidase in the hawthorn to decompose the astringent substances in the black fruit rosato fruit, and add lemon juice during the preparation process to increase vitamin C and protect color.
It effectively reduces the astringent taste of the black fruit glands, retains the flavor of the raw materials, improves the taste and nutritional value of the products, fills the market gap, and provides consumers with healthier and more diverse choices.
Smart Images
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Figure BDA0005352716310000061
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of food processing, and particularly relates to a defatted astringent black chokeberry stick-shaped hawthorn and a preparation method thereof. Background Art
[0002] Stick-shaped hawthorn is a well-known snack among the public, and traditionally, hawthorn is mainly used as the raw material. Hawthorn itself contains rich organic acids, vitamin C, pectin, etc., and has the effects of promoting digestion, activating blood circulation and removing stasis, etc. However, with the improvement of consumers' requirements for food health and taste diversification, the limitations of traditional stick-shaped hawthorn have become increasingly obvious. On the one hand, its nutritional components mainly rely on hawthorn, which is relatively single. On the other hand, there has been no innovation in taste for a long time.
[0003] Black chokeberry is currently known as the plant with the highest anthocyanin content, known as the "king of berries" and also called the "aronia berry". Its active ingredients have strong antioxidant, antibacterial, anti-inflammatory, anti-radiation and other effects. However, due to the large amount of tannins and tannic acid in the fruit, the taste is relatively astringent and the edible taste is not good. As a new food raw material, it has not been fully utilized. Currently, there are few foods made from black chokeberry, and the taste is not good. Therefore, making it have both good taste and deliciousness has always been the focus of food research and development. Summary of the Invention
[0004] In order to solve the technical problems such as the poor edible taste of black chokeberry and the small number of existing stick-shaped hawthorn products, hawthorn, as a traditional Chinese medicinal material and food raw material, contains rich enzymes such as peroxidase and polyphenol oxidase. These enzymes can decompose tannins and tannic acid, effectively reducing the astringency. Combining hawthorn with black chokeberry fruit and using the enzymes in hawthorn to decompose the astringent substances in black chokeberry fruit is an innovative and practical defatting idea, which has the potential to create a new type of food that is both delicious and nutritious.
[0005] The purpose of the present invention is to provide a defatted astringent black chokeberry stick-shaped hawthorn and a preparation method thereof. The defatted astringent black chokeberry stick-shaped hawthorn of the present invention does not contain thickeners, and maximally retains the original flavors of black chokeberry and hawthorn; uses the enzymes such as peroxidase and polyphenol oxidase contained in mature hawthorn to cleverly decompose the astringent substances in black chokeberry fruit; when the sugar content is lower than that of commercially available products, the taste is still good, and lemon juice is added, which not only increases the content of vitamin C but also effectively protects the color of the stick-shaped hawthorn. The defatted astringent black chokeberry stick-shaped hawthorn prepared by the present invention not only helps to promote the development of the black chokeberry-related industry, but also can improve the utilization rate of black chokeberry, providing more diverse choices for consumers.
[0006] In order to achieve the above purpose, the present invention provides the following technical solutions:
[0007] A method for making black chokeberry and hawthorn sticks, the raw materials of which are made of the following substances by weight: 5-30 parts of black chokeberry fruits, 30-50 parts of hawthorn fruits, 10-15 parts of yellow rock sugar, 2 parts of lemon juice, and 5-10 parts of glutinous rice flour. The selected black chokeberry fruits need to be ripe and of excellent quality, the hawthorn fruits are selected from fine mature varieties, and the yellow rock sugar needs to be of high-quality food grade.
[0008] It includes the following steps:
[0009] (1) Select fresh black chokeberry fruits and ripe hawthorns, remove mildew and foreign matters, and then remove the stalks.
[0010] (2) Wash repeatedly with clean water to remove the attached sediment and sundries on the surface.
[0011] (3) Mix the black chokeberry fruits and hawthorns processed in step (2) evenly according to the ratio, beat them into a paste, and seal and let stand for 2-6 hours.
[0012] (4) Boil and concentrate the obtained mixture at 70°C - 80°C, add glutinous rice flour and stir evenly until the appropriate viscosity is reached.
[0013] (5) Add yellow rock sugar and lemon juice according to the ratio, and stir evenly.
[0014] (6) In a non-stick pan, fry the mixture to an appropriate state to make it more compact.
[0015] (7) Inject the fried mixture into a mold and press it into shape, then place it in an oven and dry it at 60 - 70°C for 2 - 3 hours to finally obtain the product.
[0016] Based on the above scheme, further, the water content of the fresh black chokeberry fruits described in step (1) is 70 - 80%.
[0017] Based on the above scheme, further, the water content of the hawthorns described in step (1) is 60 - 70%.
[0018] Based on the above scheme, further, the seeds of the hawthorn sticks described in step (3) need to be removed before being beaten into a paste.
[0019] Based on the above scheme, further, the boiling and concentrating process in step (4) needs to continue until the mixture reaches the ideal viscosity, and the time can be adjusted according to the actual situation. The addition of glutinous rice flour can improve the taste and texture of the product.
[0020] Based on the above scheme, further, the lemon juice described in step (5) is obtained by squeezing lemons, and the water content of the lemons is 85 - 92%.
[0021] Based on the above solution, further, in the frying process of step (6), the mixture needs to be fried until it is firm and has a certain elasticity. The frying conditions can be adjusted according to the actual situation, but generally maintained at 100°C - 120°C, and the frying time is 45 minutes.
[0022] Based on the above solution, further, in the process of drying and forming the mixture in step (7), the oven temperature needs to be adjusted according to the actual state of the mixture, usually 60 - 70°C to ensure the drying effect, and the drying time is generally 2 - 3 hours.
[0023] On the other hand, the present invention provides the astringency - removed stick - shaped hawthorn of black chokeberry prepared by the above - mentioned preparation method.
[0024] The beneficial effects of the present invention compared with the prior art are as follows:
[0025] 1. The present invention utilizes enzymes such as peroxidase and polyphenol oxidase contained in mature hawthorn. Peroxidase can decompose tannic acid, which can greatly reduce the astringency; polyphenol oxidase is beneficial to reducing polyphenolic compounds that produce astringency. Based on this principle, the present invention grinds and mixes mature hawthorn and black chokeberry fruits, and the enzymes in mature hawthorn ingeniously decompose the astringent substances in black chokeberry fruits, and very remarkable effects have been achieved.
[0026] 2. The astringency - removed stick - shaped hawthorn of black chokeberry of the present invention does not contain thickeners, and maximally retains the original flavors of black chokeberry and hawthorn. Even when the sugar content is relatively low, the taste is still good. And lemon juice is added, which not only increases the content of vitamin C but also effectively protects the color of the stick - shaped hawthorn, helps to fill the market gap of stick - shaped hawthorn, and provides consumers with a more healthy and diverse choice.
[0027] 3. The astringency - removed stick - shaped hawthorn of black chokeberry prepared by the present invention not only helps to promote the development of industries related to black chokeberry, but also can improve the utilization rate of black chokeberry, and provides consumers with more diverse choices. Detailed implementation manners
[0028] The present invention will be described in detail below with reference to the embodiments. However, the implementation manners of the present invention are not limited thereto. Obviously, the embodiments described below are only partial embodiments of the present invention. For those skilled in the art, without creative efforts, obtaining other similar embodiments all fall within the protection scope of the present invention.
[0029] Embodiment 1
[0030] The present invention provides a method for preparing black chokeberry astringency-removed stick-shaped hawthorns, which is made of the following substances by weight percentage: 30 parts of black chokeberry fruits (with a water content of 76%), 30 parts of hawthorns (with a water content of 65%), 10 parts of yellow rock sugar, 15 parts of glutinous rice flour, and 2 parts of lemon juice (with a water content of 89%);
[0031] The specific preparation method is carried out according to the following steps:
[0032] Select fruits: Select fresh black chokeberry fruits and ripe hawthorns, remove mildew and foreign matters, and then remove the stalks;
[0033] Clean and remove impurities: Wash repeatedly with clean water to remove the sediment and impurities attached to the surface;
[0034] Make fruit puree: Mix the above-mentioned black chokeberry fruits and hawthorns in proportion, make them into puree, and seal and let stand for 4 hours;
[0035] Cook the fruit puree: Cook the made fruit puree until it is soft and rotten, add glutinous rice flour and stir evenly until it reaches an appropriate viscosity;
[0036] Ingredient blending: Add yellow rock sugar and lemon juice to the above fruits in proportion and stir evenly;
[0037] Stir-fry the product: In a non-stick pan, stir-fry the mixture to an appropriate state to make it more compact;
[0038] Mold and dry: Inject the stir-fried mixture into a mold, press it into shape, then place it in an oven and dry it at 60-70°C for 2-3 hours to finally obtain the product.
[0039] Example 2
[0040] The present invention provides a method for preparing black chokeberry astringency-removed stick-shaped hawthorns, which is made of the following substances by weight percentage: 10 parts of black chokeberry fruits (with a water content of 76%), 50 parts of hawthorns (with a water content of 65%), 10 parts of yellow rock sugar, 15 parts of glutinous rice flour, and 2 parts of lemon juice (with a water content of 89%);
[0041] The specific preparation method is carried out according to the following steps:
[0042] Select fruits: Select fresh black chokeberry fruits and ripe hawthorns, remove mildew and foreign matters, and then remove the stalks;
[0043] Clean and remove impurities: Wash repeatedly with clean water to remove the sediment and impurities attached to the surface;
[0044] Make fruit puree: Mix the above-mentioned black chokeberry fruits and hawthorns in proportion, make them into puree, and seal and let stand for 4 hours;
[0045] Boil the fruit puree: Boil the beaten fruit puree until it becomes soft and mushy, add glutinous rice flour and stir well until it reaches the appropriate consistency;
[0046] Ingredient preparation: Add yellow rock sugar and lemon juice to the above fruits in proportion and stir well;
[0047] Fry the product: In a non-stick pan, fry the mixture until it reaches the appropriate state to make it more compact;
[0048] Mold and dry: Pour the fried mixture into a mold and press it into shape, then place it in an oven and dry it at 60 - 70 °C for 2 - 3 hours to finally obtain the product.
[0049] Example 3
[0050] The present invention provides a method for preparing a deastringent stick-shaped hawthorn with Aronia melanocarpa, which is made of the following substances in weight percentages: Aronia melanocarpa fruit (with a water content of 76%) 5 parts, hawthorn (with a water content of 65%) 50 parts, yellow rock sugar 10 parts, glutinous rice flour 15 parts, lemon juice (with a water content of 89%) 2 parts;
[0051] The specific preparation method is carried out according to the following steps:
[0052] Select fruits: Select fresh Aronia melanocarpa fruits and ripe hawthorns, remove mildew and foreign matters and then remove the stalks;
[0053] Wash and remove impurities: Wash repeatedly with clean water to remove the sediment and impurities attached to the surface;
[0054] Beat the fruit puree: Mix the above Aronia melanocarpa fruits and hawthorns evenly and then beat them into a puree, seal and let stand for 4 hours;
[0055] Boil the fruit puree: Boil the beaten fruit puree until it becomes soft and mushy, add glutinous rice flour and stir well until it reaches the appropriate consistency;
[0056] Ingredient preparation: Add yellow rock sugar and lemon juice to the above fruits in proportion and stir well;
[0057] Fry the product: In a non-stick pan, fry the mixture until it reaches the appropriate state to make it more compact;
[0058] Mold and dry: Pour the fried mixture into a mold and press it into shape, then place it in an oven and dry it at 60 - 70 °C for 2 - 3 hours to finally obtain the product.
[0059] Example 4
[0060] The present invention provides a method for preparing astringency - removed stick - shaped hawthorn with black chokeberry, which is made of the following substances by weight percentage: 5 parts of black chokeberry fruits (with a water content of 76%), 50 parts of hawthorn fruits (with a water content of 65%), 15 parts of yellow rock sugar, 10 parts of glutinous rice flour, and 2 parts of lemon juice (with a water content of 89%);
[0061] The specific preparation method is carried out according to the following steps:
[0062] Select fruits: Select fresh black chokeberry fruits and ripe hawthorn fruits, remove the pedicels after removing mildew and foreign matters;
[0063] Wash and remove impurities: Wash repeatedly with clean water to remove the sediment and sundries attached to the surface;
[0064] Make fruit puree: Mix the above - mentioned black chokeberry fruits and hawthorn fruits in proportion, then make them into puree, and seal and let stand for 4 hours;
[0065] Cook the fruit puree: Cook the made fruit puree until it is soft and rotten, add glutinous rice flour and stir evenly until it reaches an appropriate viscosity;
[0066] Ingredient preparation: Add yellow rock sugar and lemon juice to the above fruits in proportion, and stir evenly;
[0067] Stir - fry the product: In a non - stick pan, stir - fry the mixture to an appropriate state to make it more compact;
[0068] Mold and dry: Inject the stir - fried mixture into a mold and press it into shape, then place it in an oven and dry it at 60 - 70 °C for 2 - 3 h to finally obtain the product.
[0069] Example 5
[0070] According to the requirements of GB 4789.2 - 2022 "National Food Safety Standard - Microbiological Examination of Foods - Determination of Total Number of Colonies", the total number of microbial colonies of the astringency - removed stick - shaped hawthorn with black chokeberry prepared in Examples 1 - 4 was detected, and the detection results are shown in Table 1.
[0071] Table 1 Total number of microbial colonies of the astringency - removed stick - shaped hawthorn with black chokeberry prepared in Examples 1 - 4
[0072]
[0073] Example 6
[0074] Referring to the sensory evaluation of the stick-shaped hawthorn fruits, in this embodiment, a sensory evaluation form for the astringency-removed black chokeberry stick-shaped hawthorn fruits was formulated, as shown in Table 2. Ten persons with relatively rich experience in the sensory evaluation of stick-shaped hawthorn fruits were invited to form a sensory evaluation group, and they evaluated the astringency-removed black chokeberry stick-shaped hawthorn fruits prepared in Examples 1-4 respectively in terms of four dimensions: sweetness, acidity, taste, and color. Each sample was repeated 3 times, and the final result was the average value. The results are shown in Table 3.
[0075] Table 2 Sensory Evaluation Form for Astringency-Removed Black Chokeberry Stick-Shaped Hawthorn Fruits
[0076]
[0077] Table 3 Sensory Evaluation Results of Astringency-Removed Black Chokeberry Stick-Shaped Hawthorn Fruits Prepared in Examples 1-4
[0078] Example Score Example 1 61.436 Example 2 71.354 Example 3 82.234 Example 4 75.866
[0079] The astringency-removed black chokeberry stick-shaped hawthorn fruits of the present invention do not contain thickeners and retain the original flavors of black chokeberry and hawthorn fruits to the greatest extent; the peroxidase and polyphenol oxidase contained in the mature stick-shaped hawthorn fruits are used to cleverly decompose the astringent substances in the black chokeberry fruits; when the sugar content is lower than that of commercially available products, the taste is still good, and lemon juice is added, which not only increases the content of vitamin C but also effectively protects the color of the stick-shaped hawthorn fruits. The astringency-removed black chokeberry stick-shaped hawthorn fruits prepared by the present invention not only help to promote the development of the black chokeberry-related industries, but also can improve the utilization rate of black chokeberry and provide more diverse choices for consumers.
[0080] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for preparing astringent hawthorn from Aronia nigra, characterized in that: The raw materials are made of the following materials by weight: 5-30 parts of Aronia nigra fruits, 30-50 parts of Hawthorn fruits, 10-15 parts of yellow rock sugar, 2 parts of lemon juice, and 5-10 parts of glutinous rice flour. The Aronia nigra fruits must be mature and of high quality, the Hawthorn fruits must be selected mature varieties, and the yellow rock sugar must be of food-grade high-quality. The following steps are involved: (1) Select fresh black-fruited Aronia oleracea and ripe hawthorn, remove mold and foreign matter, and then remove the stems; (2) Wash repeatedly with clean water to remove the sand and debris attached to the surface; (3) mixing the Aronia nigra fruits processed in step (2) and hawthorn evenly according to a proportion, mashing into a paste, sealing and standing for 2 to 6 hours; (4) boiling and concentrating the mixture with the obtained fruit puree at 70° C. to 80° C., adding glutinous rice flour and stirring evenly until a suitable viscosity is reached; (5) Add yellow rock sugar and lemon juice according to the ratio and stir thoroughly; (6) Stir-fry the mixture in a pan until it is in a suitable state to make it more compact; (7) The fried mixture is poured into a mold and pressed into shape, and then dried at 60-70° C. for 2-3 h to finally obtain the product.
2. The method for preparing the astringent hawthorn from Aronia nigra according to claim 1, characterized in that: The water content of the fresh Aronia melanocarpa fruit described in step (1) is 70-80%.
3. The method for preparing the astringent hawthorn of Aronia nigra according to claim 1, characterized in that: The water content of the hawthorn in step (1) is 60-70%.
4. The method for preparing the astringent hawthorn of Aronia nigra according to claim 1, characterized in that: The hawthorn described in step (3) is firstly deseeded and then mashed into a paste.
5. The method for preparing the astringent hawthorn from Aronia nigra according to claim 1, characterized in that: The boiling and concentrating process in step (4) needs to be continued until the mixture reaches the desired viscosity, and the time is adjusted according to the actual situation.
6. The method for preparing the astringent-free hawthorn from Aronia nigra according to claim 1, characterized in that: The lemon juice described in step (5) is obtained by squeezing lemon juice, and the water content of the lemon is 85-92%.
7. The method for preparing the astringent hawthorn of Aronia nigra according to claim 1, characterized in that: The frying temperature in step (6) is maintained at 100° C. to 120° C., and the frying time is 45 minutes.
8. The method for preparing the astringent hawthorn from Aronia nigra according to claim 1, characterized in that: In the process of drying the mixture to form in step (7), the temperature is 60-70° C. to ensure the drying effect, and the drying time is 2-3 hours.
9. A black fruit glandular rib hawthorn with no astringency, characterized in that: Prepared according to the preparation method according to any one of claims 1 to 8.