Hawthorn product with meat form and preparation method thereof

Abstract

The invention relates to the field of hawthorn products, in particular to a hawthorn product with a meat form and a preparation method thereof. The invention provides a preparation method of a haw product with a meat form, which comprises the following steps: S1, preparing haw jam, S2, preparing a cream substrate, S3, carrying out layered spraying and leveling control, and S4, freezing and slitting to prepare the haw product with the meat form, which is simulated in form and high in mouth feel. In addition, the method is simple to operate, and shape consistency and yield in large-scale production can be realized through parameter collaborative design.

Description

Technical Field

[0001] The present invention relates to the field of hawthorn products, and in particular to a hawthorn product in a meat-like shape and a preparation method thereof. Background Art

[0002] In the traditional food sector, hawthorn products, such as hawthorn cakes and hawthorn slices, have long held a significant market share. These traditional hawthorn products have long existed in a single form, with a primarily sweet and sour taste. While these products have a strong consumer base, they lack innovation and sensory appeal. With the continuous development of society and the improvement of people's living standards, consumers' food demands have significantly changed, with higher expectations for food that is more enjoyable and experiential. Against this backdrop, plant-based foods that mimic meat have become a hot topic in food research and development due to their unique creativity and potential consumer market. However, under current technological conditions, combining hawthorn products with simulated meat forms faces numerous challenges. In terms of morphological fidelity, most biomimetic foods currently rely on mold-forming technology. This molding method results in a rigid texture, failing to replicate the fibrous texture and layering of natural meat, making it difficult to visually convey a realistic meat experience. In terms of taste, traditional hawthorn products have a relatively monotonous texture, either soft or hard and brittle, far from the chewy, firm texture exhibited by meat, and failing to meet consumers' expectations for the texture of meat. In terms of process, existing layered spraying technology has significant limitations. It's difficult to precisely control the leveling speed, resulting in weak interlayer bonding, prone to delamination, or blurred textures, further impacting the hawthorn product's ability to mimic meat in both form and texture.

[0003] Therefore, inventing a hawthorn product with a meat-like shape and achieving a high degree of meat-like shape and texture through process innovation has important market prospects and research value. Summary of the Invention

[0004] In response to the above-mentioned existing technical problems, the present invention aims to provide a hawthorn product with a meat-like shape and a preparation method thereof. This method uses multi-layer spraying and leveling control technology to form a naturally messy meat fiber texture; the layered structure of the composite cream base and hawthorn jam simulates the toughness and juiciness of meat when chewing; through parameter collaborative design, morphological consistency in large-scale production can be achieved, ensuring the yield rate.

[0005] The present invention discloses a hawthorn product in the form of meat, which is composed of the following components in parts by weight:

[0006] 30-35 parts of hawthorn, 20-25 parts of distilled water, 0.01-0.02 parts of carmine, 12-15 parts of cream, 10-13 parts of milk, 5-8 parts of milk powder, 3-6 parts of maltose syrup, 1-4 parts of white sugar, 1-4 parts of cream cheese, 0.2-0.5 parts of gelling agent, 0.01-0.02 parts of compound coloring agent and 1-2 parts of perfumed lemon quick-frozen fruit solution.

[0007] Preferably, the gelling agent is guar gum.

[0008] Preferably, the compound colorant consists of capsanthin, beetroot red, ascorbic acid and distilled water.

[0009] Preferably, the mass ratio of capsanthin, betaine, ascorbic acid and distilled water is 1:1:1:5.

[0010] Preferably, the perfumed lemon quick-frozen fruit syrup consists of perfumed lemon juice and white sugar.

[0011] Preferably, the mass ratio of the perfumed lemon juice to the white sugar is 1:0.1.

[0012] The present invention also provides a method for preparing a meat-like hawthorn product, comprising the following steps:

[0013] S1 Preparation of Hawthorn Jam: Wash and remove the core of hawthorn, mix with distilled water, add carmine, and beat at 90°C until the fineness is ≤50μm. Then, boil and control the viscosity of the hawthorn jam. After boiling, cool to 40°C to obtain the hawthorn jam for later use;

[0014] S2 Cream base preparation: Cream, milk powder, and milk are mixed, and maltose syrup, white sugar, and cream cheese are added. The mixture is stirred at 60°C until completely dissolved. Guar gum, compound colorant, and perfumed lemon frozen fruit solution are then added after cooling to 35°C. The mixture is whipped and the volume expansion is controlled to 1.8 times. The viscosity is controlled to obtain a cream base.

[0015] S3 layered spraying and leveling control: The hawthorn jam prepared in step S1 is sprayed onto the mold at a controlled flow rate to form a jam layer; then, the cream base is sprayed onto the jam layer at a controlled flow rate to form a cream layer; the above operation is repeated to form a structure of 5 layers of jam and 4 layers of cream; then, the above structured layers are combined by leveling control to form a meaty texture;

[0016] S4 Freezing and Cutting: The structure layer with meaty texture obtained in step S3 is placed in an environment of -45°C and quickly cooled to a center temperature of ≤-18°C, and then cut into pieces to obtain hawthorn products with meaty texture.

[0017] Preferably, in the step S1 of preparing hawthorn jam, the viscosity of the hawthorn jam is 8000-12000 mPa·s.

[0018] Preferably, in the step S1 of preparing hawthorn jam, the low viscosity of the cream base is 1500-2000 mPa·s.

[0019] Preferably, in the S1 hawthorn jam preparation step, the spraying flow rate of the hawthorn jam is 0.5 mL / s, and the thickness of the sauce layer is 1.5 mm; the spraying flow rate of the cream base is 1.2 mL / s, and the thickness of the cream base is 2 mm; the leveling control is completed on a vibration table with a vibration frequency of 20 Hz and an amplitude of 1 mm.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention adjusts the proportion of raw material ingredients and improves the preparation method to make the product appearance, texture and taste highly close to meat, meeting consumers' demand for novel experience; the hawthorn product with meat morphology prepared by the present invention uses hawthorn as the core raw material in the raw material ingredients, and is matched with natural pigments (carmine, perfume lemon) and functional additives (guar gum), reducing the use of chemical additives, ensuring both the taste and the nutritional components of hawthorn; the present invention also provides a preparation method of hawthorn product with meat morphology, which forms a naturally messy meat fiber texture through multi-layer spraying and leveling control technology; the laminated structure of the composite cream base and hawthorn jam simulates the toughness and juiciness of meat when chewing; through parameter collaborative design, the morphological consistency in large-scale production can be achieved, ensuring the yield rate. DETAILED DESCRIPTION

[0022] The following examples are provided for a better understanding of the present invention and are not intended to limit the best mode of implementation. They do not limit the content and scope of protection of the present invention. Any product identical or similar to the present invention obtained by anyone under the guidance of the present invention or by combining the features of the present invention with other prior arts shall fall within the scope of protection of the present invention.

[0023] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in this field can be used. If the manufacturer of the reagents or instruments is not specified, they are all commercially available conventional reagents.

[0024] A meat-like hawthorn product is composed of the following ingredients in parts by weight:

[0025] 30 parts hawthorn, 20 parts distilled water, 0.01 part carmine, 12 parts cream, 10 parts milk, 5 parts milk powder, 3 parts maltose syrup, 1 part white sugar, 1 part cream cheese, 0.2 parts gelling agent, 0.01 parts compound colorant, and 1 part lemon juice quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant is composed of capsicum red, beetroot red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the lemon juice quick-frozen fruit dissolve is composed of lemon juice and white sugar in a mass ratio of 1:0.1.

[0026] A method for preparing a hawthorn product in a meaty form comprises the following steps:

[0027] S1 Preparation of Hawthorn Jam: Wash and remove the core of the above hawthorns by weight, mix with distilled water, add carmine, and beat at 90°C to a fineness of ≤50 μm. Then, boil and control the viscosity of the hawthorn jam to 8000 mPa·s. After boiling, cool to 40°C to obtain the hawthorn jam for later use;

[0028] S2 Cream Base Preparation: Cream, milk powder, and milk are mixed, and maltose syrup, white sugar, and cream cheese are added. The mixture is stirred at 60°C until completely dissolved. Guar gum, a compound colorant, and lemon juice solution are then added after cooling to 35°C. The mixture is whipped to obtain a cream base with a volume expansion of 1.8 times and a viscosity of 1500 mPa·s.

[0029] S3 layered spraying and leveling control: The hawthorn jam prepared in step S1 is sprayed onto the mold at a controlled flow rate of 0.5 mL / s to form a jam layer with a thickness of 1.5 mm; then the cream base is sprayed onto the jam layer at a controlled flow rate of 1.2 mL / s to form a cream layer with a thickness of 2 mm; the above operation is repeated to finally form a structural layer of 5 layers of jam and 4 layers of cream; then the above structural layers are combined through leveling control to form a meaty texture; wherein, the leveling control is completed on a vibration table with a vibration frequency of 20 Hz and an amplitude of 1 mm.

[0030] S4 Freezing and Cutting: The structure layer with the meaty texture obtained in step S3 is placed in an environment of -45°C and frozen to a central temperature of ≤-18°C, and then cut into pieces to obtain hawthorn products with a meaty appearance.

[0031] Example 2: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0032] 31 parts of hawthorn, 21 parts of distilled water, 0.012 parts of carmine, 12.5 parts of cream, 10.5 parts of milk, 5.5 parts of milk powder, 3.5 parts of maltose syrup, 1.5 parts of white sugar, 1.5 parts of cream cheese, 0.25 parts of gelling agent, 0.012 parts of compound colorant, and 1.2 parts of perfumed lemon quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant consists of capsicum red, beet red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the perfumed lemon quick-frozen fruit dissolve consists of perfumed lemon juice and white sugar in a mass ratio of 1:0.1. The preparation steps and parameters are the same as those in Example 1.

[0033] Example 3: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0034] 32 parts hawthorn, 22 parts distilled water, 0.014 parts carmine, 13 parts cream, 11 parts milk, 6 parts milk powder, 4 parts maltose syrup, 2 parts white sugar, 2 parts cream cheese, 0.3 parts gelling agent, 0.014 parts compound colorant, and 1.4 parts lemon juice quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant consists of capsicum red, beetroot red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the lemon juice quick-frozen fruit dissolve consists of lemon juice and white sugar in a mass ratio of 1:0.1. The preparation steps and parameters are the same as those in Example 1.

[0035] Example 4: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0036] 33 parts of hawthorn, 23 parts of distilled water, 0.016 parts of carmine, 13.5 parts of cream, 11.5 parts of milk, 6.5 parts of milk powder, 4.5 parts of maltose syrup, 2.5 parts of white sugar, 2.5 parts of cream cheese, 0.35 parts of gelling agent, 0.016 parts of compound colorant, and 1.6 parts of perfumed lemon quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant consists of capsicum red, beet red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the perfumed lemon quick-frozen fruit dissolve consists of perfumed lemon juice and white sugar in a mass ratio of 1:0.1. The preparation steps and parameters are the same as those in Example 1.

[0037] Example 5: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0038] 34 parts hawthorn, 24 parts distilled water, 0.018 parts carmine, 14 parts cream, 12 parts milk, 7 parts milk powder, 5 parts maltose syrup, 3 parts white sugar, 3 parts cream cheese, 0.4 parts gelling agent, 0.018 parts compound colorant, and 1.8 parts lemon juice quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant consists of capsicum red, beetroot red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the lemon juice quick-frozen fruit dissolve consists of lemon juice and white sugar in a mass ratio of 1:0.1. The preparation steps and parameters are the same as those in Example 1.

[0039] Example 6: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0040] 35 parts of hawthorn, 25 parts of distilled water, 0.02 parts of carmine, 15 parts of cream, 13 parts of milk, 8 parts of milk powder, 6 parts of maltose syrup, 4 parts of white sugar, 4 parts of cream cheese, 0.5 parts of gelling agent, 0.02 parts of compound colorant, and 2 parts of perfumed lemon quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant consists of capsicum red, beetroot red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the perfumed lemon quick-frozen fruit dissolve consists of perfumed lemon juice and white sugar in a mass ratio of 1:0.1. The preparation steps and parameters are the same as those in Example 1.

[0041] Example 7: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0042] 33 parts hawthorn, 23 parts distilled water, 0.016 parts carmine, 13.5 parts cream, 11.5 parts milk, 6.5 parts milk powder, 4.5 parts maltose syrup, 2.5 parts white sugar, 2.5 parts cream cheese, 0.35 parts gelling agent, 0.016 parts compound colorant, and 1.6 parts lemon juice quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant is composed of capsicum red, beet red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the lemon juice quick-frozen fruit dissolve is composed of lemon juice and white sugar in a mass ratio of 1:0.1.

[0043] A method for preparing a hawthorn product in a meaty form comprises the following steps:

[0044] S1 Preparation of Hawthorn Jam: Wash and remove the core of the hawthorns in the above-mentioned parts by weight, mix with distilled water, add carmine, and beat at 90°C to a fineness of ≤50 μm. Then, boil and control the viscosity of the hawthorn jam to 9000 mPa·s. After boiling, cool to 40°C to obtain the hawthorn jam for later use;

[0045] S2 Cream Base Preparation: Cream, milk powder, and milk are mixed, and maltose syrup, white sugar, and cream cheese are added. The mixture is stirred at 60°C until completely dissolved. Guar gum, a compound colorant, and lemon juice solution are then added after cooling to 35°C. The mixture is whipped to obtain a cream base with a volume expansion of 1.8 times and a viscosity of 1600 mPa·s.

[0046] S3 layered spraying and leveling control: The hawthorn jam prepared in step S1 is sprayed onto the mold at a controlled flow rate of 0.5 mL / s to form a jam layer with a thickness of 1.5 mm; then the cream base is sprayed onto the jam layer at a controlled flow rate of 1.2 mL / s to form a cream layer with a thickness of 2 mm; the above operation is repeated to finally form a structural layer of 5 layers of jam and 4 layers of cream; then the above structural layers are combined through leveling control to form a meaty texture; wherein, the leveling control is completed on a vibration table with a vibration frequency of 20 Hz and an amplitude of 1 mm.

[0047] S4 Freezing and Cutting: The structure layer with the meaty texture obtained in step S3 is placed in an environment of -45°C and frozen to a central temperature of ≤-18°C, and then cut into pieces to obtain hawthorn products with a meaty appearance.

[0048] Example 8: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0049] 33 parts hawthorn, 23 parts distilled water, 0.016 parts carmine, 13.5 parts cream, 11.5 parts milk, 6.5 parts milk powder, 4.5 parts maltose syrup, 2.5 parts white sugar, 2.5 parts cream cheese, 0.35 parts gelling agent, 0.016 parts compound colorant, and 1.6 parts lemon juice quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant is composed of capsicum red, beet red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the lemon juice quick-frozen fruit dissolve is composed of lemon juice and white sugar in a mass ratio of 1:0.1.

[0050] A method for preparing a hawthorn product in a meaty form comprises the following steps:

[0051] S1 Preparation of Hawthorn Jam: Wash and remove the core of the hawthorns in the above-mentioned parts by weight, mix with distilled water, add carmine, and beat at 90°C to a fineness of ≤50 μm. Then, boil the mixture and control the viscosity of the hawthorn jam to 10,000 mPa·s. After boiling, cool the mixture to 40°C to obtain the hawthorn jam for later use.

[0052] S2 Cream Base Preparation: Cream, milk powder, and milk are mixed, and maltose syrup, white sugar, and cream cheese are added. The mixture is stirred at 60°C until completely dissolved. Guar gum, a compound colorant, and lemon juice solution are then added after cooling to 35°C. The mixture is whipped to obtain a cream base with a volume expansion of 1.8 times and a viscosity of 1700 mPa·s.

[0053] S3 layered spraying and leveling control: The hawthorn jam prepared in step S1 is sprayed onto the mold at a controlled flow rate of 0.5 mL / s to form a jam layer with a thickness of 1.5 mm; then the cream base is sprayed onto the jam layer at a controlled flow rate of 1.2 mL / s to form a cream layer with a thickness of 2 mm; the above operation is repeated to finally form a structural layer of 5 layers of jam and 4 layers of cream; then the above structural layers are combined through leveling control to form a meaty texture; wherein, the leveling control is completed on a vibration table with a vibration frequency of 20 Hz and an amplitude of 1 mm.

[0054] S4 Freezing and Cutting: The structure layer with the meaty texture obtained in step S3 is placed in an environment of -45°C and frozen to a central temperature of ≤-18°C, and then cut into pieces to obtain hawthorn products with a meaty appearance.

[0055] Example 9: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0056] 33 parts hawthorn, 23 parts distilled water, 0.016 parts carmine, 13.5 parts cream, 11.5 parts milk, 6.5 parts milk powder, 4.5 parts maltose syrup, 2.5 parts white sugar, 2.5 parts cream cheese, 0.35 parts gelling agent, 0.016 parts compound colorant, and 1.6 parts lemon juice quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant is composed of capsicum red, beet red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the lemon juice quick-frozen fruit dissolve is composed of lemon juice and white sugar in a mass ratio of 1:0.1.

[0057] A method for preparing a hawthorn product in a meaty form comprises the following steps:

[0058] S1 Preparation of Hawthorn Jam: Wash and remove the core of the hawthorns in the above-mentioned parts by weight, mix with distilled water, add carmine, and beat at 90°C to a fineness of ≤50 μm. Then, boil and control the viscosity of the hawthorn jam to 11000 mPa·s. After boiling, cool to 40°C to obtain the hawthorn jam for later use.

[0059] S2 Cream Base Preparation: Cream, milk powder, and milk are mixed, and maltose syrup, white sugar, and cream cheese are added. The mixture is stirred at 60°C until completely dissolved. Guar gum, a compound colorant, and lemon juice solution are then added after cooling to 35°C. The mixture is whipped to obtain a cream base with a volume expansion of 1.8 times and a viscosity of 1800 mPa·s.

[0060] S3 layered spraying and leveling control: The hawthorn jam prepared in step S1 is sprayed onto the mold at a controlled flow rate of 0.5 mL / s to form a jam layer with a thickness of 1.5 mm; then the cream base is sprayed onto the jam layer at a controlled flow rate of 1.2 mL / s to form a cream layer with a thickness of 2 mm; the above operation is repeated to finally form a structural layer of 5 layers of jam and 4 layers of cream; then the above structural layers are combined through leveling control to form a meaty texture; wherein, the leveling control is completed on a vibration table with a vibration frequency of 20 Hz and an amplitude of 1 mm.

[0061] S4 Freezing and Cutting: The structure layer with the meaty texture obtained in step S3 is placed in an environment of -45°C and frozen to a central temperature of ≤-18°C, and then cut into pieces to obtain hawthorn products with a meaty appearance.

[0062] Example 10: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0063] 33 parts hawthorn, 23 parts distilled water, 0.016 parts carmine, 13.5 parts cream, 11.5 parts milk, 6.5 parts milk powder, 4.5 parts maltose syrup, 2.5 parts white sugar, 2.5 parts cream cheese, 0.35 parts gelling agent, 0.016 parts compound colorant, and 1.6 parts lemon juice quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant is composed of capsicum red, beet red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the lemon juice quick-frozen fruit dissolve is composed of lemon juice and white sugar in a mass ratio of 1:0.1.

[0064] A method for preparing a hawthorn product in a meaty form comprises the following steps:

[0065] S1 Preparation of Hawthorn Jam: Wash and remove the core of the hawthorns in the above-mentioned parts by weight, mix with distilled water, add carmine, and beat at 90°C to a fineness of ≤50 μm. Then, boil and control the viscosity of the hawthorn jam to 11500 mPa·s. After boiling, cool to 40°C to obtain the hawthorn jam for later use;

[0066] S2 Cream Base Preparation: Cream, milk powder, and milk are mixed, and maltose syrup, white sugar, and cream cheese are added. The mixture is stirred at 60°C until completely dissolved. Guar gum, a compound colorant, and lemon juice solution are then added after cooling to 35°C. The mixture is whipped to obtain a cream base with a volume expansion of 1.8 times and a viscosity of 1900 mPa·s.

[0067] S3 layered spraying and leveling control: The hawthorn jam prepared in step S1 is sprayed onto the mold at a controlled flow rate of 0.5 mL / s to form a jam layer with a thickness of 1.5 mm; then the cream base is sprayed onto the jam layer at a controlled flow rate of 1.2 mL / s to form a cream layer with a thickness of 2 mm; the above operation is repeated to finally form a structural layer of 5 layers of jam and 4 layers of cream; then the above structural layers are combined through leveling control to form a meaty texture; wherein, the leveling control is completed on a vibration table with a vibration frequency of 20 Hz and an amplitude of 1 mm.

[0068] S4 Freezing and Cutting: The structure layer with the meaty texture obtained in step S3 is placed in an environment of -45°C and frozen to a central temperature of ≤-18°C, and then cut into pieces to obtain hawthorn products with a meaty appearance.

[0069] Example 11: A meat-like hawthorn product, comprising the following ingredients in parts by weight:

[0070] 33 parts hawthorn, 23 parts distilled water, 0.016 parts carmine, 13.5 parts cream, 11.5 parts milk, 6.5 parts milk powder, 4.5 parts maltose syrup, 2.5 parts white sugar, 2.5 parts cream cheese, 0.35 parts gelling agent, 0.016 parts compound colorant, and 1.6 parts lemon juice quick-frozen fruit dissolve. The gelling agent is guar gum; the compound colorant is composed of capsicum red, beet red, ascorbic acid, and distilled water in a mass ratio of 1:1:1:5; the lemon juice quick-frozen fruit dissolve is composed of lemon juice and white sugar in a mass ratio of 1:0.1.

[0071] A method for preparing a hawthorn product in a meaty form comprises the following steps:

[0072] S1 Preparation of Hawthorn Jam: Wash and remove the core of the hawthorns in the above-mentioned parts by weight, mix with distilled water, add carmine, and beat at 90°C to a fineness of ≤50 μm. Then, boil and control the viscosity of the hawthorn jam to 12000 mPa·s. After boiling, cool to 40°C to obtain the hawthorn jam for later use;

[0073] S2 Cream base preparation: Cream, milk powder, and milk are mixed, and maltose syrup, white sugar, and cream cheese are added. The mixture is stirred at 60°C until completely dissolved. Guar gum, a compound colorant, and lemon juice solution are then added after cooling to 35°C. The mixture is whipped to obtain a cream base with a volume expansion of 1.8 times and a viscosity of 2000 mPa·s.

[0074] S3 layered spraying and leveling control: The hawthorn jam prepared in step S1 is sprayed onto the mold at a controlled flow rate of 0.5 mL / s to form a jam layer with a thickness of 1.5 mm; then the cream base is sprayed onto the jam layer at a controlled flow rate of 1.2 mL / s to form a cream layer with a thickness of 2 mm; the above operation is repeated to finally form a structural layer of 5 layers of jam and 4 layers of cream; then the above structural layers are combined through leveling control to form a meaty texture; wherein, the leveling control is completed on a vibration table with a vibration frequency of 20 Hz and an amplitude of 1 mm.

[0075] S4 Freezing and Cutting: The structure layer with the meaty texture obtained in step S3 is placed in an environment of -45°C and frozen to a central temperature of ≤-18°C, and then cut into pieces to obtain hawthorn products with a meaty appearance.

[0076] The properties of the meat-like hawthorn products prepared in Examples 1 to 6 were tested, and the test results are shown in the following table:

[0077]

[0078] Toughness: Texture analyzer puncture test simulates chewing resistance. Example 4 has the best toughness, which is close to the chewing feeling of real meat.

[0079] Moisture content: GB 5009.3-2016, Example 4 has the best moisture control, which is conducive to the balance between shelf life and texture.

[0080] Interlayer bonding strength: in the tensile test, the interlayer bonding of Example 4 is the strongest and delamination is avoided.

[0081] Dietary fiber: GB 5009.88-2014, hawthorn has a high pectin content, and Example 4 is the richest in dietary fiber, which meets the health claim.

[0082] Texture change rate: hardness change rate after freeze-thaw cycles. Example 4 has the most stable structure.

[0083] Color retention rate: measured by a colorimeter, Example 4 showed the smallest color change after freezing and the most stable appearance.

[0084] Yield rate: Production statistics, Example 4 has the best process parameters and the least defective products

[0085] Examples 1 to 6 are screenings of the raw material ratios, among which Example 4 performs best in 7 indicators including toughness, moisture content, interlayer bonding, dietary fiber, texture change rate, color retention rate and yield rate, especially interlayer bonding (0.62MPa) and color retention rate (ΔE=1.8), which are significantly better than those of other examples, indicating that the synergistic effect of its formula and process parameters is the most significant. Increasing the amount of hawthorn (33 parts) increases the dietary fiber content, but does not result in a hard texture, indicating that the thickening and emulsifying effects of maltose syrup (4.5 parts) and cream cheese (2.5 parts) balance the hardness. The amount of carmine (0.16 parts) and compound colorant (0.16 parts) is optimized so that the color remains stable after freezing (ΔE=1.8).

[0086] The properties of the hawthorn products in the form of meat prepared in Example 4 and Examples 7 to 11 were tested, and the test results are shown in the following table:

[0087]

[0088] Examples 7 to 11 screened the viscosity of hawthorn jam and cream base based on the ingredient ratio of Example 4. Among them, Example 10 performed best in the seven indicators of toughness, moisture content, interlayer bonding, dietary fiber, texture change rate, color retention rate and yield rate, especially the interlayer bonding (0.72MPa) and color retention rate (ΔE=1.4) were significantly better than other examples, indicating that the viscosity synergistic effect of hawthorn jam and cream base was the most significant. The viscosity of hawthorn jam increased to 11500mPa·s, which enhanced the gel strength of the sauce layer; and formed a more stable interlayer bond with the cream base (1900mPa·s) to avoid stratification. When the viscosity of the cream base was increased to 1900mPa·s, it effectively wrapped the hawthorn jam layer during spraying, reducing the penetration of the sauce, while maintaining leveling to form a natural texture. The dietary fiber (3.9%) of Example 10 was the highest, thanks to the high viscosity of the hawthorn jam, which retained more pectin, in line with the positioning of healthy food. The yield rate (97%) of Example 10 was the highest, indicating that its process parameters (such as vibration frequency of 20 Hz, amplitude of 1 mm, and freezing temperature of -45°C) remained highly controllable after the viscosity of the hawthorn jam and cream base was increased, thereby reducing morphological defects.

[0089] In summary, the present invention achieves a comprehensive breakthrough in the sensory (toughness, texture), physical and chemical (moisture, color) and production (yield) performance of hawthorn products through the synergistic effect of optimizing the proportion of formula ingredients and precise control of process parameters; through the precise regulation of the viscosity of hawthorn jam and cream base, the comprehensive optimization of product performance is achieved, especially in terms of interlayer bonding strength, color stability and yield; it provides a solution for the development of meat-like bionic foods and a practical solution for the industrial production of hawthorn products with meat-like appearance.

[0090] Obviously, the above embodiments are merely examples for clarity of explanation and are not intended to limit the implementation methods. Those skilled in the art will appreciate that other variations or modifications can be made based on the above description. It is not necessary and impossible to enumerate all implementation methods here. Obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.

Claims

1. A hawthorn product in the form of meat, characterized in that: It is composed of the following ingredients in parts by weight: 30-35 parts of hawthorn, 20-25 parts of distilled water, 0.01-0.02 parts of carmine, 12-15 parts of cream, 10-13 parts of milk, 5-8 parts of milk powder, 3-6 parts of maltose syrup, 1-4 parts of white sugar, 1-4 parts of cream cheese, 0.2-0.5 parts of gelling agent, 0.01-0.02 parts of compound coloring agent and 1-2 parts of perfumed lemon quick-frozen fruit solution.

2. The meat-shaped hawthorn product according to claim 1, characterized in that: The gelling agent is guar gum.

3. The meat-shaped hawthorn product according to claim 1, characterized in that: The compound colorant consists of capsicum red, beet red, ascorbic acid and distilled water.

4. The meat-shaped hawthorn product according to claim 3, characterized in that: The mass ratio of the capsanthin, betalain, ascorbic acid and distilled water is 1:1:1:

5.

5. The meat-shaped hawthorn product according to claim 1, characterized in that: The perfumed lemon quick-frozen fruit syrup is composed of perfumed lemon juice and white sugar.

6. The meat-shaped hawthorn product according to claim 5, characterized in that: The mass ratio of the perfumed lemon juice to the white sugar is 1:0.

1.

7. A method for preparing a hawthorn product having a meaty appearance, characterized in that: The following steps are involved: S1 Preparation of Hawthorn Jam: Wash and remove the core of hawthorn, mix with distilled water, add carmine, and beat at 90°C until the fineness is ≤50μm. Then, boil and control the viscosity of the hawthorn jam. After boiling, cool to 40°C to obtain the hawthorn jam for later use; S2 Cream base preparation: Cream, milk powder, and milk are mixed, and maltose syrup, white sugar, and cream cheese are added. The mixture is stirred at 60°C until completely dissolved. Guar gum, compound colorant, and perfumed lemon frozen fruit solution are then added after cooling to 35°C. The mixture is whipped and the volume expansion is controlled to 1.8 times. The viscosity is controlled to obtain a cream base. S3 layered spraying and leveling control: The hawthorn jam prepared in step S1 is sprayed onto the mold at a controlled flow rate to form a jam layer; then, the cream base is sprayed onto the jam layer at a controlled flow rate to form a cream layer; the above operation is repeated to form a structure of 5 layers of jam and 4 layers of cream; then, the above structured layers are combined by leveling control to form a meaty texture; S4 Freezing and Cutting: The structure layer with the meaty texture obtained in step S3 is placed in an environment of -45°C and frozen to a central temperature of ≤-18°C, and then cut into pieces to obtain hawthorn products with a meaty appearance.

8. The method for preparing a meat-shaped hawthorn product according to claim 7, characterized in that: In the step S1 of preparing hawthorn jam, the hawthorn jam has a viscosity of 8000-12000 mPa·s.

9. The method for preparing a meat-shaped hawthorn product according to claim 7, characterized in that: In the hawthorn jam preparation step S1, the low viscosity of the cream base is 1500-2000 mPa·s.

10. The method for preparing a meat-shaped hawthorn product according to claim 7, characterized in that: In the S1 hawthorn jam preparation step, the spraying flow rate of the hawthorn jam is 0.5 mL / s, and the thickness of the sauce layer is 1.5 mm; the spraying flow rate of the cream base is 1.2 mL / s, and the thickness of the cream base is 2 mm; the leveling control is completed on a vibration table with a vibration frequency of 20 Hz and an amplitude of 1 mm.

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