Preparation method of low-sugar preserved yellow peaches

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of low-sugar preserved yellow peaches, which is used for solving the problem that the flavor and nutritional value of existing preserved yellow peach products cannot meet market requirements. According to the preparation method, yellow peaches are taken as a main raw material, natural components of trehalose, sorbitol and erythritol are selected to partially or completely replace cane sugar, the use of sugar is reduced through a special ratio, so that the sugar content in the preserved fruits is reduced, sucralose with high sweetness and good thermal stability is selected as a sweetening agent, and the sugar content in the preserved fruits is reduced. The low-sugar yellow peach preserved fruit has the advantages that the low-sugar yellow peach preserved fruit is prepared, the flavor and taste of the preserved fruit are guaranteed, the requirements of consumers with high requirements on health are met, the permeation time is shortened through low-frequency ultrasonic-assisted permeation, the retention rate of vitamin C is increased, and the finally obtained low-sugar yellow peach preserved fruit is good in quality, proper in hardness and proper in sourness and sweetness.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation method of low-sugar yellow peach preserves. Background Art

[0002] Yellow peaches are a nutritious fruit, beloved by consumers for their fresh, tender texture and aromatic flavor. Traditionally, large amounts of sugar are added to the preparation of preserved yellow peaches to enhance their sweetness and shelf life. However, with increasing health awareness, demand for low-sugar and low-calorie foods is growing, and market interest in low-sugar preserved products is rapidly increasing.

[0003] In the preparation of low-sugar yellow peach preserves, controlling sugar usage not only reduces the product's caloric content but also improves the consumer experience for diabetics and those seeking weight loss. Although some low-sugar preserve products have emerged on the market, many existing preparation methods still fail to meet consumer expectations in terms of flavor, color, and taste. In particular, reducing sugar in the preparation of yellow peach preserves can lead to a decrease in moisture retention and taste, thus affecting the overall quality of the product.

[0004] In addition, in the existing technology, many preparation methods of low-sugar candied fruits often rely on artificial sweeteners or additives, which may cause consumers to worry about food safety and health issues.

[0005] Therefore, researching and developing a method for preparing low-sugar yellow peach preserves can not only meet market demand, but also enhance the flavor and nutritional value of the product, which has important theoretical significance and practical application value. Summary of the Invention

[0006] In order to overcome the above technical problems, the purpose of the present invention is to provide a method for preparing low-sugar yellow peach preserves, which solves the problem that the flavor and nutritional value of existing yellow peach preserves cannot meet market demand.

[0007] The purpose of the present invention can be achieved through the following technical solutions:

[0008] A method for preparing low-sugar preserved yellow peaches comprises the following steps:

[0009] Step 1: Take frozen yellow peaches and set aside;

[0010] Step 2: Rinse and thaw the frozen yellow peaches under running water for 24 hours;

[0011] Step 3: Manually cut the rinsed and thawed frozen yellow peaches into pieces to obtain yellow peach chunks;

[0012] Step 4: adding the compound sugar to drinking water, and then adding sucralose to obtain a compound sugar solution;

[0013] Step 5: Soak the yellow peach pieces in citric acid solution for 5 minutes to protect the color, take out and rinse with clean water, then drain to obtain the color-protected yellow peach pieces;

[0014] Step 6: Add the color-protected yellow peach pieces to the compound sugar solution, ultrasonically treat them for 6 hours at an ultrasonic frequency of 28 kHz and an ultrasonic power of 120 W, and then allow them to soak in sugar for 24 hours to obtain the once-soaked yellow peach pieces;

[0015] Step 7: Replace the new compound sugar solution, add the first-time sugar-soaked yellow peach pieces into the compound sugar solution and let them stand and soak in sugar for 24 hours to obtain the second-time sugar-soaked yellow peach pieces;

[0016] Step 8: Dry the twice sugar-soaked yellow peach pieces at 50°C for 18 hours to obtain low-sugar yellow peach preserves.

[0017] As a preferred embodiment of the present invention, the usage ratio of the compound sugar, drinking water and sucralose in step 4 is 400g:2kg:0.13g.

[0018] As a preferred embodiment of the present invention, the compound sugar is one of a sugar reduction group and a sugar replacement group.

[0019] As a preferred embodiment of the present invention, the sugar reduction group includes the following components in percentage by weight:

[0020] 60% sucrose, 20% trehalose and 20% sorbitol.

[0021] As a preferred embodiment of the present invention, the sugar substitute group includes the following components in percentage by weight:

[0022] 60% trehalose, 20% sorbitol and 20% erythritol.

[0023] As a preferred embodiment of the present invention, the usage ratio of the yellow peach pieces and the citric acid solution in step five is 1 kg:3-5 kg.

[0024] As a preferred embodiment of the present invention, the mass fraction of the citric acid solution is 0.5%.

[0025] As a preferred embodiment of the present invention, the usage ratio of the color-protecting yellow peach pieces and the compound sugar solution in step six is ​​1kg:2-3kg.

[0026] As a preferred embodiment of the present invention, the usage ratio of the once-sugared yellow peach pieces and the compound sugar solution in step seven is 1kg:2-3kg.

[0027] Beneficial effects of the present invention:

[0028] The present invention discloses a method for preparing low-sugar yellow peach preserved fruits. The method uses yellow peach as a main raw material, partially or completely replaces sucrose by selecting natural ingredients such as trehalose, sorbitol, and erythritol, reduces the use of sugar through a special ratio, thereby reducing the sugar content in the preserved fruits, and selects sucralose with high sweetness and good thermal stability as a sweetener, thereby ensuring the flavor and taste of the preserved fruits and meeting the needs of consumers with high health requirements. In addition, low-frequency ultrasound is used to assist penetration, thereby shortening the penetration time and improving the vitamin C retention rate. The low-sugar yellow peach preserved fruits finally obtained have good quality, appropriate hardness, and appropriate sourness and sweetness.

[0029] Among them, trehalose (non-reducing disaccharide) can form hydrogen bonds with proteins and starches in yellow peach pulp cells, maintain the integrity of cell structure, and reduce the softness and rot of preserved fruits. Sorbitol (hexahydric alcohol) has strong moisturizing properties, preventing the preserved fruits from hardening due to excessive drying. Erythritol (tetrahydric alcohol) has moderate sweetness and is not metabolized by the human body, giving the preserved fruits a refreshing taste and covering up the bland flavor of trehalose. The cavitation bubbles generated by low-frequency ultrasound release microjets when they rupture, destroying the dense structure of the yellow peach pulp cell walls and making it easier for the complex sugar solution to enter the intercellular spaces. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0031] Example 1:

[0032] This embodiment is a method for preparing low-sugar yellow peach preserves, comprising the following steps:

[0033] Step 1: Take frozen yellow peaches and set aside;

[0034] Step 2: Rinse and thaw the frozen yellow peaches under running water for 24 hours;

[0035] Step 3: Manually cut the rinsed and thawed frozen yellow peaches into pieces to obtain yellow peach chunks;

[0036] Step 4: adding 400 g of a composite sugar to 2 kg of drinking water, and then adding 0.13 g of sucralose to obtain a composite sugar solution; the composite sugar comprises the following components by weight: 60% sucrose, 20% trehalose, and 20% sorbitol;

[0037] Step 5: Soak 1 kg of yellow peach pieces in 4 kg of 0.5% citric acid solution for 5 minutes to protect the color, remove and rinse with clean water, and then drain to obtain color-protected yellow peach pieces;

[0038] Step 6: Add 1 kg of color-protected yellow peach pieces to 2.5 kg of compound sugar solution, ultrasonically treat for 6 hours at an ultrasonic frequency of 28 kHz and an ultrasonic power of 120 W, and then allow to stand and soak in sugar for 24 hours to obtain once-soaked yellow peach pieces;

[0039] Step 7: Replace the new compound sugar solution, and add 1 kg of the first-time sugar-soaked yellow peach pieces to 2.5 kg of the compound sugar solution and let it stand and soak in sugar for 24 hours to obtain the second-time sugar-soaked yellow peach pieces;

[0040] Step 8: Dry the twice sugar-soaked yellow peach pieces at 50°C for 18 hours to obtain low-sugar yellow peach preserves.

[0041] Example 2:

[0042] This embodiment is a method for preparing low-sugar yellow peach preserves, comprising the following steps:

[0043] Step 1: Take frozen yellow peaches and set aside;

[0044] Step 2: Rinse and thaw the frozen yellow peaches under running water for 24 hours;

[0045] Step 3: Manually cut the rinsed and thawed frozen yellow peaches into pieces to obtain yellow peach chunks;

[0046] Step 4: adding 400 g of a compound sugar to 2 kg of drinking water, and then adding 0.13 g of sucralose to obtain a compound sugar solution; the compound sugar comprises the following components by weight: 60% trehalose, 20% sorbitol, and 20% erythritol;

[0047] Step 5: Soak 1 kg of yellow peach pieces in 4 kg of 0.5% citric acid solution for 5 minutes to protect the color, remove and rinse with clean water, and then drain to obtain color-protected yellow peach pieces;

[0048] Step 6: Add 1 kg of color-protected yellow peach pieces to 2.5 kg of compound sugar solution, ultrasonically treat for 6 hours at an ultrasonic frequency of 28 kHz and an ultrasonic power of 120 W, and then allow to stand and soak in sugar for 24 hours to obtain once-soaked yellow peach pieces;

[0049] Step 7: Replace the new compound sugar solution, and add 1 kg of the first-time sugar-soaked yellow peach pieces to 2.5 kg of the compound sugar solution and let it stand and soak in sugar for 24 hours to obtain the second-time sugar-soaked yellow peach pieces;

[0050] Step 8: Dry the twice sugar-soaked yellow peach pieces at 50°C for 18 hours to obtain low-sugar yellow peach preserves.

[0051] Comparative Example 1:

[0052] This comparative example is a method for preparing low-sugar yellow peach preserves, comprising the following steps:

[0053] Step 1: Take frozen yellow peaches and set aside;

[0054] Step 2: Rinse and thaw the frozen yellow peaches under running water for 24 hours;

[0055] Step 3: Manually cut the rinsed and thawed frozen yellow peaches into pieces to obtain yellow peach chunks;

[0056] Step 4: adding 400 g of compound sugar to 2 kg of drinking water, and then adding 0.13 g of sucralose to obtain a compound sugar solution; the compound sugar is sucrose;

[0057] Step 5: Soak 1 kg of yellow peach pieces in 4 kg of 0.5% citric acid solution for 5 minutes to protect the color, remove and rinse with clean water, and then drain to obtain color-protected yellow peach pieces;

[0058] Step 6: Add 1 kg of color-protected yellow peach pieces to 2.5 kg of compound sugar solution, ultrasonically treat for 6 hours at an ultrasonic frequency of 28 kHz and an ultrasonic power of 120 W, and then allow to stand and soak in sugar for 24 hours to obtain once-soaked yellow peach pieces;

[0059] Step 7: Replace the new compound sugar solution, and add 1 kg of the first-time sugar-soaked yellow peach pieces to 2.5 kg of the compound sugar solution and let it stand and soak in sugar for 24 hours to obtain the second-time sugar-soaked yellow peach pieces;

[0060] Step 8: Dry the twice sugar-soaked yellow peach pieces at 50°C for 18 hours to obtain low-sugar yellow peach preserves.

[0061] Comparative Example 2:

[0062] This comparative example is a method for preparing low-sugar yellow peach preserves, comprising the following steps:

[0063] Step 1: Take frozen yellow peaches and set aside;

[0064] Step 2: Rinse and thaw the frozen yellow peaches under running water for 24 hours;

[0065] Step 3: Manually cut the rinsed and thawed frozen yellow peaches into pieces to obtain yellow peach chunks;

[0066] Step 4: adding 400 g of a composite sugar to 2 kg of drinking water, and then adding 0.13 g of sucralose to obtain a composite sugar solution; the composite sugar comprises the following components by weight: 60% sucrose, 20% trehalose, and 20% sorbitol;

[0067] Step 5: Soak 1 kg of yellow peach pieces in 4 kg of 0.5% citric acid solution for 5 minutes to protect the color, remove and rinse with clean water, and then drain to obtain color-protected yellow peach pieces;

[0068] Step 6: Add 1 kg of color-protected yellow peach pieces to 2.5 kg of compound sugar solution and let it stand for 24 hours to obtain sugar-soaked yellow peach pieces;

[0069] Step 7: Replace the new compound sugar solution, and add 1 kg of the first-time sugar-soaked yellow peach pieces to 2.5 kg of the compound sugar solution and let it stand and soak in sugar for 24 hours to obtain the second-time sugar-soaked yellow peach pieces;

[0070] Step 8: Dry the twice sugar-soaked yellow peach pieces at 50°C for 18 hours to obtain low-sugar yellow peach preserves.

[0071] Comparative Example 3:

[0072] This comparative example is a method for preparing low-sugar yellow peach preserves, comprising the following steps:

[0073] Step 1: Take frozen yellow peaches and set aside;

[0074] Step 2: Rinse and thaw the frozen yellow peaches under running water for 24 hours;

[0075] Step 3: Manually cut the rinsed and thawed frozen yellow peaches into pieces to obtain yellow peach chunks;

[0076] Step 4: adding 400 g of a compound sugar to 2 kg of drinking water, and then adding 0.13 g of sucralose to obtain a compound sugar solution; the compound sugar comprises the following components by weight: 60% trehalose, 20% sorbitol, and 20% erythritol;

[0077] Step 5: Soak 1 kg of yellow peach pieces in 4 kg of 0.5% citric acid solution for 5 minutes to protect the color, remove and rinse with clean water, and then drain to obtain color-protected yellow peach pieces;

[0078] Step 6: Add 1 kg of color-protected yellow peach pieces to 2.5 kg of compound sugar solution and let it stand for 24 hours to obtain sugar-soaked yellow peach pieces;

[0079] Step 7: Replace the new compound sugar solution, and add 1 kg of the first-time sugar-soaked yellow peach pieces to 2.5 kg of the compound sugar solution and let it stand and soak in sugar for 24 hours to obtain the second-time sugar-soaked yellow peach pieces;

[0080] Step 8: Dry the twice sugar-soaked yellow peach pieces at 50°C for 18 hours to obtain low-sugar yellow peach preserves.

[0081] The low-sugar yellow peach preserved fruits of Examples 1-2 and Comparative Examples 1-3 were subjected to a total sugar test. The total sugar measurement method of the low-sugar preserved fruits is as follows:

[0082] A. Sample pretreatment

[0083] 1) Hydrolysis: Weigh 5.0 g of low-sugar yellow peach preserves, add 50 mL of ultrapure water, extract in a boiling water bath for 30 min, centrifuge at 4000 rpm for 10 min, and collect the supernatant;

[0084] 2) Clarification: Add 5 mL of 10% lead acetate solution to the supernatant to precipitate impurities, filter, and adjust the pH to neutral;

[0085] 3) Acid hydrolysis: Take 10 mL of the filtrate, add 5 mL of 6M HCl, and hydrolyze in a boiling water bath for 30 min (to convert sucrose and polysaccharides into glucose and fructose), then cool and neutralize to pH = 7.0;

[0086] B. Determination method (taking the anthrone sulfuric acid method as an example)

[0087] Standard curve preparation:

[0088] 1) Glucose standard solution (0.1 mg / mL) was serially diluted (0, 0.2, 0.4, 0.6, 0.8, 1.0 mg / mL);

[0089] 2) Take 1 mL of each standard solution, add 4 mL of anthrone sulfuric acid reagent (0.2% anthrone dissolved in concentrated sulfuric acid), boil in water for 10 minutes, and then cool in ice bath;

[0090] 3) Measure the absorbance at 625 nm and draw a standard curve (R 2 ≥0.999).

[0091] 4) Sample determination: Take 1 mL of the hydrolyzed sample solution, treat it in the same way, and measure the absorbance. Substitute it into the standard curve to calculate the total sugar content.

[0092] C. Calculation formula

[0093]

[0094] Where:

[0095] C is the concentration calculated from the standard curve (mg / mL)

[0096] V is the sample volume (mL)

[0097] D is the dilution factor

[0098] m is the sample mass (g)

[0099] 0.9 is the conversion factor between glucose and polysaccharides.

[0100] The low-sugar yellow peach preserves of Examples 1-2 and Comparative Examples 1-3 were subjected to a hardness test. The hardness measurement method of the low-sugar preserves is as follows:

[0101] Cut the preserved fruit into uniform cubes (10 × 10 × 5 mm). Pierce the sample vertically through the center with a probe, and record the maximum peak force (i.e., hardness). Compress the sample at a constant speed using a platen to a set deformation, and record the peak force during the first compression cycle. Repeat the test ≥10 times for each sample, and average the results after removing outliers.

[0102] The low-sugar yellow peach preserves of Examples 1-2 and Comparative Examples 1-3 were subjected to water activity tests. The water activity test method of low-sugar preserves is as follows:

[0103] The determination and calculation are carried out in accordance with the national standard GB 5009.238-2016 "National Food Safety Standard - Determination of Water Activity in Foods".

[0104] The vitamin C content of the low-sugar yellow peach preserved fruits of Examples 1-2 and Comparative Examples 1-3 was tested. The vitamin C content of the low-sugar preserved fruits was calculated as follows:

[0105] The determination and calculation were carried out in accordance with the national standard GB 5009.86-2016 “National Food Safety Standard - Determination of Ascorbic Acid in Foods”.

[0106] The test results are shown in the following table:

[0107] sample Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Total sugar, g / 100g 40.2 38.5 65.8 60.2 62.2 <![CDATA[硬度,g / cm 2 ]]> 3200 2800 5200 4265 4900 Water activity, AW 0.62 0.59 0.72 0.78 0.68 Vc retention rate, % 85.3 82.7 58.1 62.1 55.3

[0108] Referring to the data in the above table, based on the comparison between Examples 1-2 and Comparative Examples 1-3, it can be seen that the low-sugar yellow peach preserves of the present application have low sugar content and high water activity and Vc retention rate.

[0109] Throughout this specification, references to terms such as "one embodiment," "example," or "specific example" indicate that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In this specification, schematic representations of these terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0110] The above contents are merely examples and explanations of the present invention. Those skilled in the art may make various modifications or additions to the described specific embodiments or replace them in similar ways. As long as they do not deviate from the invention or exceed the scope defined in this application, they should all fall within the scope of protection of the present invention.

Claims

1. A method for preparing low-sugar yellow peach preserves, characterized in that: The following steps are involved: Step 1: Take frozen yellow peaches and set aside; Step 2: Rinse and thaw the frozen yellow peaches under running water for 24 hours; Step 3: Manually cut the rinsed and thawed frozen yellow peaches into pieces to obtain yellow peach chunks; Step 4: adding the compound sugar to drinking water, and then adding sucralose to obtain a compound sugar solution; Step 5: Soak the yellow peach pieces in citric acid solution for 5 minutes to protect the color, take out and rinse with clean water, then drain to obtain the color-protected yellow peach pieces; Step 6: Add the color-protected yellow peach pieces to the compound sugar solution, ultrasonically treat them for 6 hours at an ultrasonic frequency of 28 kHz and an ultrasonic power of 120 W, and then allow them to soak in sugar for 24 hours to obtain the once-soaked yellow peach pieces; Step 7: Replace the new compound sugar solution, add the first-time sugar-soaked yellow peach pieces into the compound sugar solution and let them stand and soak in sugar for 24 hours to obtain the second-time sugar-soaked yellow peach pieces; Step 8: Dry the twice sugar-soaked yellow peach pieces at 50°C for 18 hours to obtain low-sugar yellow peach preserves.

2. The method for preparing low-sugar preserved yellow peach according to claim 1, wherein: The usage ratio of the compound sugar, drinking water and sucralose in step 4 is 400g:2kg:0.13g.

3. The method for preparing low-sugar yellow peach preserved fruit according to claim 2, wherein: The compound sugar is one of the sugar reduction group and the sugar substitute group.

4. The method for preparing low-sugar preserved yellow peach according to claim 3, wherein: The sugar reduction group includes the following components in percentage by weight: 60% sucrose, 20% trehalose and 20% sorbitol.

5. The method for preparing low-sugar preserved yellow peach according to claim 3, wherein: The sugar substitute group includes the following components in percentage by weight: 60% trehalose, 20% sorbitol and 20% erythritol.

6. The method for preparing low-sugar yellow peach preserves according to claim 1, wherein: The usage ratio of the yellow peach pieces and the citric acid solution in step five is 1kg:3-5kg.

7. The method for preparing low-sugar preserved yellow peach according to claim 6, characterized in that: The mass fraction of the citric acid solution is 0.5%.

8. The method for preparing low-sugar preserved yellow peach according to claim 1, wherein: The usage ratio of the color-protecting yellow peach pieces and the compound sugar solution in step six is ​​1kg:2-3kg.

9. The method for preparing low-sugar yellow peach preserves according to claim 1, wherein: The usage ratio of the sugar-soaked yellow peach pieces and the compound sugar solution in step seven is 1kg:2-3kg.

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