Low-sugar hawthorn composite product and preparation method thereof

Abstract

The invention relates to a low-sugar hawthorn composite product and a preparation method thereof. Comprising the following steps: S1) pre-cooking and softening haws and distilled water, removing kernels of the haws, dicing the haws, pulping the diced haws according to a ratio of the haws to the distilled water of 1: 1, filtering, and pasteurizing to obtain haw juice; s2) mixing, drying and grinding the hawthorn juice, the endothelium corneum gigeriae galli powder, the cooked poria cocos powder, the cooked Chinese yam powder, the cooked red bean powder, the cooked coix seed powder, xylitol and isomaltooligosaccharide in parts by weight to obtain mixed powder; s3) a probiotic composition is added into the mixed powder, the mass ratio of the mixed powder to probiotics is 10: (0.1-1), and the low-sugar hawthorn composite product is obtained; through the design of the preparation method of the low-sugar hawthorn composite product, the technical problems that a large amount of sugar is generally added in order to guarantee the taste of traditional hawthorn processed products mainly including hawthorn slices, hawthorn cakes, hawthorn rolls and the like, the sugar content is high, and the low-sugar hawthorn composite product is not friendly to people such as children, old people, especially diabetics and the like are solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of hawthorn products, in particular to a low-sugar hawthorn compound product and a preparation method thereof. BACKGROUND

[0002] China is the origin of hawthorn, which has been cultivated for thousands of years, with an annual output of about 1 million tons. Under the background of national agricultural modernization reform, the output of hawthorn is increasing year by year. Traditional hawthorn processing products mainly include hawthorn slices, hawthorn cakes and fruit leather, etc. In order to ensure the taste, a large amount of sugar is generally added, and the sugar content is high, which is not friendly to children, the elderly, especially to patients with diabetes and other groups of people.

[0003] However, hawthorn has the characteristics of medicine and food, with bright and transparent color, delicate texture, sweet and sour taste, and multiple functions such as invigorating the spleen, reducing phlegm, promoting saliva, refreshing, and improving appetite. The color is purple red, bright and transparent, and the taste is moderate. Based on the characteristics of hawthorn, a low-sugar hawthorn product is developed, which has some dampness functions while being low in sugar, meets the desire of children, the elderly, especially patients with diabetes for delicious food, and has health care functions.

[0004] Therefore, in view of the above problems, the present application urgently needs to provide a low-sugar hawthorn compound product and a preparation method thereof. SUMMARY

[0005] The purpose of the present application is to provide a low-sugar hawthorn compound product and a preparation method thereof. The technical problem of the prior art that traditional hawthorn processing products mainly include hawthorn slices, hawthorn cakes and fruit leather, etc. In order to ensure the taste, a large amount of sugar is generally added, and the sugar content is high, which is not friendly to children, the elderly, especially to patients with diabetes and other groups of people is solved by the preparation method of the low-sugar hawthorn compound product.

[0006] The present application provides a preparation method of a low-sugar hawthorn compound product, comprising the following steps:

[0007] S1) Pre-cook and soften hawthorn and distilled water in a ratio of 1: (2-3), then remove the core and cut the pre-cooked hawthorn into pieces, and beat the hawthorn and distilled water in a ratio of 1:1, filter through 8-10 layers of gauze, and pasteurize to obtain hawthorn juice;

[0008] S2) Mix hawthorn juice 50-200 parts, chicken gizzard powder 10-20 parts, prepared powder of poria 2-20 parts, prepared powder of Chinese yam 2-20 parts, prepared powder of red bean 1-20 parts, prepared powder of coix 1-20 parts, xylitol 1-10 parts and isomaltooligosaccharide 1-10 parts by weight fraction, dry, grind and obtain a mixed powder;

[0009] S3) adding the probiotic composition to the mixed powder, the mass ratio of the mixed powder to the probiotic being 10:(0.1-1), to obtain the low-sugar hawthorn compound product.

[0010] Preferably, the probiotic comprises Lactobacillus and Bifidobacterium.

[0011] Preferably, in step S2, drying is performed at 80-100℃, and grinding is performed to obtain the mixed powder.

[0012] Preferably, pasteurization is performed at 80℃ for 10 min.

[0013] Preferably, the pre-cooking softening process is boiling in hot water at 80-90℃ for 20-30 min.

[0014] Preferably, the temperature for beating is 40-55℃.

[0015] Preferably, in step S2, the drying time is 2-12 h.

[0016] The application also provides a low-sugar hawthorn compound product obtained based on the preparation method of the low-sugar hawthorn compound product according to any one of the above.

[0017] The low-sugar hawthorn compound product and the preparation method thereof provided by the application have the following advantages compared with the prior art:

[0018] The low-sugar hawthorn compound product and the preparation method thereof provided by the application have the following advantages compared with the prior art: DETAILED DESCRIPTION

[0019] The technical solutions of the application will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the application, rather than all the embodiments. Based on the embodiments of the application, all other embodiments obtained by those skilled in the art without creative labor fall within the protection scope of the application.

[0020] The application provides a preparation method of a low-sugar hawthorn compound product, comprising the following steps:

[0021] S1) pre-cooking and softening hawthorn with distilled water at a ratio of 1:(2-3), and then beating the hawthorn after being cored and cut into pieces at a ratio of 1:1 of hawthorn to distilled water, filtering through 8-10 layers of gauze, and pasteurizing to obtain hawthorn juice;

[0022] S2) mixing hawthorn juice 50-200 parts, chicken gizzard powder 10-20 parts, poria cocos powder 2-20 parts, dioscorea powder 2-20 parts, red bean powder 1-20 parts, yiyi powder 1-20 parts, xylitol 1-10 parts and low oligosaccharide 1-10 parts by weight, drying, grinding to obtain a mixed powder;

[0023] S3) adding probiotic composition to the mixed powder, the mass ratio of mixed powder to probiotic being 10:(0.1-1), to obtain a low-sugar hawthorn compound product.

[0024] Specifically, the probiotic includes lactobacillus and bifidobacterium.

[0025] Specifically, in step S2, drying at 80-100℃, grinding to obtain a mixed powder.

[0026] Specifically, pasteurization is performed at 80℃ for 10 min.

[0027] Specifically, the pre-cooking softening process is cooking in hot water at 80-90℃ for 20-30 min.

[0028] Specifically, the temperature for beating is 40-55℃.

[0029] Specifically, in step S2, the drying time is 2-12 h.

[0030] The low-sugar hawthorn compound product prepared by the low-sugar hawthorn compound product preparation method, uses xylitol and low oligosaccharide to reduce the sugar content of hawthorn products while ensuring the taste, and adds chicken gizzard powder, poria cocos powder, dioscorea powder, red bean powder and yiyi powder to increase gastrointestinal peristalsis, have dampness expelling function, improve immunity, meet the desire of children, the elderly, especially diabetic patients for delicacy, and have health care function.

[0031] Example 1

[0032] The preparation method of the low-sugar hawthorn compound product comprises the following steps:

[0033] 101) adding hawthorn and distilled water in a ratio of 1:2 to pre-cook and soften in distilled water, then cutting the pre-cooked hawthorn after removing the core, beating in a ratio of 1:1 of hawthorn to distilled water, filtering through 8 layers of gauze, pasteurizing to obtain hawthorn juice;

[0034] 102) Mix hawthorn juice 50 parts, chicken gizzard powder 10 parts, poria cocos powder 2 parts, Chinese yam powder 2 parts, red bean powder 1 part, coix seed powder 1 part, xylitol 1 part and isomaltooligosaccharide 1 part by weight fraction, dry, grind, and obtain a mixed powder;

[0035] 103) Add probiotic composition to the mixed powder, and the mass ratio of the mixed powder to the probiotic is 10:0.1, to obtain a low-sugar hawthorn compound product.

[0036] The probiotic of the present embodiment includes lactobacillus and bifidobacterium.

[0037] In step 102 of the present embodiment, dry at 80°C, grind, and obtain a mixed powder.

[0038] In step 101 of the present embodiment, pasteurize at 80°C for 10 min.

[0039] In step 101 of the present embodiment, the pre-cooking softening process is boiling in hot water at 80°C for 20 min.

[0040] In step 101 of the present embodiment, the temperature for beating is 40°C.

[0041] In step 102 of the present embodiment, the drying time is 2 h.

[0042] Example Two

[0043] The method for preparing a low-sugar hawthorn compound product includes the following steps:

[0044] 201) Pre-cook and soften hawthorn with distilled water at a ratio of 1:3, then beat the pre-cooked hawthorn after removing the core and cutting into pieces at a ratio of 1:1, filter through 8-10 layers of gauze, pasteurize, and obtain hawthorn juice;

[0045] 202) Mix hawthorn juice 200 parts, chicken gizzard powder 20 parts, poria cocos powder 20 parts, Chinese yam powder 20 parts, red bean powder 20 parts, coix seed powder 20 parts, xylitol 10 parts and isomaltooligosaccharide 10 parts by weight fraction, dry, grind, and obtain a mixed powder;

[0046] 203) Add probiotic composition to the mixed powder, and the mass ratio of the mixed powder to the probiotic is 10:1, to obtain a low-sugar hawthorn compound product.

[0047] The probiotic of the present embodiment includes lactobacillus and bifidobacterium.

[0048] In step 202 of the present embodiment, dry at 100°C, grind, and obtain a mixed powder.

[0049] In step 201 of this embodiment, pasteurization was performed at 80°C for 10 min.

[0050] In step 201 of this embodiment, the pre-cooking softening process was cooking in hot water at 90°C for 30 min.

[0051] In step 201 of this embodiment, the beating temperature was 55°C.

[0052] In step 202 of this embodiment, the drying time was 12 h.

[0053] Example Three

[0054] The preparation method of the low-sugar hawthorn compound product comprises the following steps:

[0055] 301) Hawthorn and distilled water were added to distilled water at a ratio of 1:2.5 for pre-cooking softening, and then the pre-cooked hawthorn was cored and cut into pieces at a ratio of 1:1 of hawthorn to distilled water for beating, followed by 8-10 layers of gauze filtration, pasteurization, to obtain hawthorn juice;

[0056] 302) 100 parts of hawthorn juice, 12 parts of chicken gizzard powder, 10 parts of Poria cocos powder, 10 parts of Dioscorea opposita powder, 10 parts of red bean powder, 10 parts of Coix lacryma-jobi powder, 5 parts of xylitol, and 5 parts of isomaltooligosaccharide were mixed according to the weight fraction, dried, and ground to obtain a mixed powder;

[0057] 303) A probiotic composition was added to the mixed powder, and the mass ratio of the mixed powder to the probiotic was 10:0.5, to obtain a low-sugar hawthorn compound product.

[0058] The probiotic of this embodiment comprises Lactobacillus and Bifidobacterium.

[0059] In step 302 of this embodiment, drying was performed at 90°C, and the mixed powder was obtained by grinding.

[0060] In step 301 of this embodiment, pasteurization was performed at 80°C for 10 min.

[0061] In step 301 of this embodiment, the pre-cooking softening process was cooking in hot water at 85°C for 25 min.

[0062] In step 301 of this embodiment, the beating temperature was 50°C.

[0063] In step 302 of this embodiment, the drying time was 6 h.

[0064] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, and are not intended to limit the present application; although the present application has been described in detail with reference to the above embodiments, those skilled in the art should understand that the technical solutions recorded in the above embodiments can be modified, or some or all of the technical features can be replaced by equivalents; 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 application.

Claims

1. A method for preparing a low-sugar hawthorn compound product, characterized in that: The method comprises the following steps: S1) Pre-cooking and softening hawthorn and distilled water at a ratio of 1:2-3, then removing the core and cutting the pre-cooked hawthorn into pieces, and then beating the hawthorn and distilled water at a ratio of 1:1, filtering through 8-10 layers of gauze, and pasteurizing to obtain hawthorn juice; S2) Mixing hawthorn juice 50-200 parts, chicken gizzard powder 10-20 parts, prepared powder of poria 2-20 parts, prepared powder of dioscorea 2-20 parts, prepared powder of red bean 1-20 parts, prepared powder of coix 1-20 parts, xylitol 1-10 parts, and isomaltooligosaccharide 1-10 parts by weight, drying, grinding to obtain a mixed powder; S3) Adding a probiotic composition to the mixed powder, the mass ratio of the mixed powder to the probiotic being 10:(0.1-1) to obtain a low-sugar hawthorn compound product.

2. The low sugar hawthorn composite product according to claim 1, characterized in that: The probiotic comprises lactobacillus and bifidobacterium.

3. The low sugar hawthorn composite product according to claim 1, characterized in that: In step S2, drying is performed at 80-100℃, and grinding is performed to obtain the mixed powder.

4. The low sugar hawthorn composite product according to claim 1, characterized in that: The pasteurization is performed at 80℃ for 10 min.

5. The low sugar hawthorn composite product according to claim 1, characterized in that: The pre-cooking and softening process is cooking in hot water at 80-90℃ for 20-30 min.

6. The low sugar hawthorn composite product according to claim 1, characterized in that: The beating temperature is 40-55℃.

7. The low sugar hawthorn composite product according to claim 1, characterized in that: In step S2, the drying time is 2-12 h.

8. A low-sugar hawthorn compound product obtained by a method based on the low-sugar hawthorn compound product according to any one of claims 1-7.