Rosa roxburghii tratt fruit powder and high-dimensional C rosa roxburghii tratt crisp prepared from fruit powder

Abstract

The invention discloses rosa roxburghii tratt fruit powder and a high-dimensional C rosa roxburghii tratt cake prepared from the rosa roxburghii tratt fruit powder. The rosa roxburghii tratt fruit powder is prepared by the following method: S1, selecting raw materials; s2, cleaning is conducted; s3, removing thorns and kernels; s4, crushing and pulping; s5, carrying out composite enzymatic hydrolysis; s6, degassing and fine filtration; s7, performing vacuum concentration; s8, performing gradient freeze drying; and S9, performing superfine grinding. The high-dimensional C rosa roxburghii tratt fruit crisp prepared from the fruit powder not only can retain nutritional ingredients of rosa roxburghii tratt fruits, but also has a good taste, and has the health-care effects of resisting oxidation, enhancing immunity, delaying senescence and the like.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a Rosa roxburghii fruit powder and a high-dimensional C Rosa roxburghii shortbread made of the fruit powder. BACKGROUND

[0002] With the improvement of people's living standards, the demand for food is no longer just to satisfy the taste, but to pay more attention to the nutritional value and health function of food. Traditional shortbread snacks, such as peach shortbread and mung bean shortbread, although they have a crisp and sweet taste, but the nutritional components are relatively single, mainly providing carbohydrates, and lack of ingredients with special health effects.

[0003] Rosa roxburghii is a kind of fruit rich in nutrients, which contains a variety of nutrients and bioactive substances such as vitamin C, vitamin P and superoxide dismutase (SOD). Among them, vitamin C has high content, which has the effects of antioxidant and immune enhancement; vitamin P can enhance the toughness of capillary blood vessels; SOD has the effects of removing free radicals and delaying aging. However, due to the sour taste of Rosa roxburghii itself, it is difficult for the public to accept direct consumption, and Rosa roxburghii has a short shelf life at room temperature and is prone to rot and deterioration, which limits its consumption and promotion.

[0004] At present, although there are some processed foods on the market using Rosa roxburghii as raw material, such as Rosa roxburghii juice and Rosa roxburghii, but there are few products applying Rosa roxburghii to shortbread snacks. The existing Rosa roxburghii processed foods often have the problems of serious loss of nutritional components and poor taste in the processing process, which cannot fully play the health value of Rosa roxburghii and meet the needs of consumers for delicious food. SUMMARY

[0005] The technical problem to be solved by the present application is to overcome the existing defects and provide a Rosa roxburghii fruit powder and a Rosa roxburghii shortbread which can retain the nutritional components of Rosa roxburghii and have a good taste.

[0006] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a Rosa roxburghii fruit powder, characterized by being prepared by the following method: S1, selecting raw materials: selecting Rosa roxburghii fruits with moderate maturity, no pests and no rot; S2, washing: washing the treated Rosa roxburghii fruits in a nitrogen-filled closed environment with low-concentration ozone water for a short time, then rinsing with nitrogen-flushed pure water, and draining; S3, removing thorns and kernels: removing the thorns on the surface of the Rosa roxburghii fruits and the kernels inside the fruits at 5-10℃ under a nitrogen atmosphere by using a machine; S4, crushing and pulping: crushing and pulping the treated Rosa roxburghii fruits at 2-10℃ in a nitrogen-filled closed pulper, while adding 0.1-1% of a natural color protection antioxidant; S5, complex enzymolysis: the slurry in step S4 is placed in an enzymolysis tank, 0.1-0.8% of complex enzyme is added, and the enzymolysis is carried out under the condition of nitrogen protection and 25-35℃ for 0.5-2 hours; after the enzymolysis is completed, the temperature is quickly raised to 85-90℃ to inactivate the enzyme, and then the temperature is quickly lowered to 1-4℃; S6, degassing and fine filtration: the slurry after enzymolysis is subjected to low-temperature vacuum degassing treatment under nitrogen protection, further removing dissolved oxygen and gas produced by fermentation, reducing oxidation, and using 1-10℃ diatomite filtration or membrane filtration to remove macromolecular impurities, residual fruit residue and fine particles of seeds, to obtain clear or slightly turbid roxburgh rose juice, which is collected in a container filled with nitrogen; S7, vacuum concentration: the roxburgh rose juice is concentrated by using a vacuum concentration device under the condition of 35-45℃ and high vacuum degree; S8, gradient freeze-drying: S81, precooling and prefreezing: the concentrated liquid is quickly transferred to a freeze-drying plate or container pre-cooled to -40℃ under nitrogen protection, and gradient temperature reduction pre-freezing is carried out: firstly, the temperature is quickly lowered to -20℃ to -30℃ to form fine ice crystals, reducing physical damage to the cell structure; then, the temperature is continuously lowered to -40℃ to -60℃ and kept for 1-3 hours to ensure complete freezing; S82, gradient sublimation drying: the frozen material in step S81 is placed in a vacuum freeze-drying machine, firstly, the temperature of the baffle is slowly raised under 10-20℃ and high vacuum, so that the ice crystals are directly sublimated; secondly, the baffle is further raised to 30-40℃, and the bound water is removed under high vacuum, so that the water content of the material is reduced to <3%; S9, ultrafine grinding: the freeze-dried block in step S8 is ground in a nitrogen-filled ultrafine grinder to obtain fine freeze-dried fruit powder with a particle size D90 of <50μm.

[0007] The present application strictly controls the temperature at a low level from the steps of core removal (5-10℃), crushing and pulping (2-10℃), rapid temperature reduction after enzymolysis (1-4℃), vacuum concentration (35-45℃) and gradient freeze-drying (S8). This effectively avoids the oxidation and decomposition of heat-sensitive nutrients (especially the extremely important vitamin C, SOD, polyphenols and flavonoids) in roxburgh rose at high temperature, and ensures the highest nutritional value of the finished product.

[0008] The pre-freezing of step S8 of the present application can quickly lower the temperature to form small ice crystals, reducing cell damage, and the gradient sublimation drying can sublimate the ice crystals at low temperature and remove the bound water, maximizing the retention of the original form, flavor, color and bioactive substances of the roxburgh rose juice, with a much higher nutrient retention rate than the hot drying method such as spray drying. The final water content of <3% also greatly prolongs the shelf life and maintains the activity of the powder.

[0009] The present application uses nitrogen protection in key links such as cleaning (sealing, nitrogen flushing), thorn and core removal, crushing and pulping, enzymatic hydrolysis, degassing and fine filtration, juice storage, concentrated liquid transfer, and ultrafine grinding. This completely isolates oxygen, and from the root, inhibits oxidative browning, Vc degradation and flavor deterioration.

[0010] The present application uses low-concentration ozone water for short-time sterilization and cleaning in a nitrogen environment, which can effectively kill microorganisms and avoid the residue of chemical detergents. Subsequent nitrogen flushing with pure water further ensures safety and reduces oxidation starting points.

[0011] The present application adds 0.1-1% of natural color protection antioxidant (such as vitamin C, certain plant extracts, etc.) during crushing and pulping, which cooperates with physical isolation to provide additional antioxidant protection.

[0012] The present application carries out low-temperature vacuum degassing under nitrogen protection, effectively removing dissolved oxygen and gas generated by enzymatic hydrolysis, further reducing the risk of oxidation.

[0013] In the present application, compound enzymolysis is carried out at 25-35℃, which is mild and helps to decompose pectin, cellulose and other substances, improve juice yield, promote the dissolution of nutrients and flavor release, and avoid the adverse flavor caused by high temperature. Rapid temperature rise to inactivate enzymes after enzymolysis can precisely control the reaction process.

[0014] In the present application, degassing removes oxygen and fermentation gas, fine filtration (diatomite / membrane filtration) removes macromolecular impurities, residual fruit residue and fine particles, and clear or slightly turbid juice is obtained. This not only improves the sensory quality (color, transparency, taste) of the roxburgh rose juice, but also reduces the risk of burnt taste in the subsequent concentration and freeze-drying process, and improves the solubility and fineness of the final fruit powder.

[0015] In the present application, ultrafine grinding is carried out under nitrogen protection to D90<50μm, obtaining extremely fine powder. This significantly improves the solubility, taste (no grit feeling), absorption rate and stability after brewing of the product, and the application scenarios are more extensive (such as adding to drinks, baking, health products, etc.).

[0016] In the present application, step S1 ensures the use of high-quality raw materials with moderate maturity, no pests and no rot, ensuring safety from the source.

[0017] In the present application, ozone water cleaning combined with subsequent low-temperature processes (enzyme inactivation, freeze-drying) and sealed operation under nitrogen protection effectively controls the risk of microorganisms, while avoiding the destruction of nutrients by high-temperature sterilization.

[0018] In the present application, the water content after freeze-drying is <3%, which greatly inhibits the growth of microorganisms and chemical reactions, and significantly prolongs the shelf life of the product.

[0019] The mechanical removal under a low-temperature nitrogen atmosphere in the present application avoids the safety risks caused by chemical treatment.

[0020] The gradient cooling pre-freezing and gradient sublimation drying of steps S81 and S82 in the present application are designed scientifically, which can effectively reduce the physical damage of ice crystals to the cell structure, and ensure that the water is removed efficiently and completely, thereby ensuring the freeze-drying efficiency and product quality.

[0021] The core technology of the present application is the trinity of low-temperature, nitrogen protection and gradient freeze-drying, which maximizes the retention of the most precious vitamin C, SOD, polyphenols and other heat-sensitive and oxygen-sensitive active substances and natural flavors in the roxburgh rose. Physical isolation of oxygen combined with natural antioxidants effectively prevents browning and quality deterioration. Precision filtration and ultra-fine grinding ensure the fineness, solubility and stability of the final fruit powder. From raw material selection, mild sterilization to low water content and strict oxygen-free / low-temperature operation, the product safety and stability are comprehensively guaranteed.

[0022] As another improvement of the roxburgh rose fruit powder of the present application, the natural color-protecting antioxidant in step S4 is one or two of grape seed extract, rosemary extract, tea polyphenol or green tea extract.

[0023] Grape seed extract (rich in proanthocyanidins), rosemary extract (rich in carnosic acid, carnosol and rosemary phenol), tea polyphenol (mainly catechin) or green tea extract (rich in catechin and tea polyphenol) are all natural antioxidants that have been widely studied and proven to be extremely effective in nature. Its molecular structure enables it to have strong hydrogen-donating ability, efficiently capture and neutralize free radicals (active oxygen), and its antioxidant capacity is often several times or even dozens of times that of ordinary vitamin C (ascorbic acid).

[0024] The technical solution of the present application allows the use of one or two combinations (such as grape seed extract + tea polyphenol), which can produce a synergistic effect. Different types of antioxidants have slightly different mechanisms of action (such as acting on intracellular / extracellular, water-soluble / lipid-soluble free radicals), and the combined use can build a more three-dimensional antioxidant network, providing all-round, dead-angle-free protection for the extremely valuable vitamin C, SOD, polyphenols, flavonoids, unsaturated fatty acids and other easily oxidizable components in roxburgh rose, significantly slowing down their oxidation and degradation rate.

[0025] The effective components (especially polyphenols) in the natural extract in the present application can effectively inhibit the activity of polyphenol oxidase (PPO) and peroxidase (POD). These two enzymes are the key factors that cause enzymatic browning (darkening and browning) of roxburgh rose juice during processing and storage. Inhibiting enzymatic reactions from the source is more complete and durable than simply relying on the protection of reducing pigments in the later stage.

[0026] Rosa roxburghii Tratt itself contains certain liposoluble pigments such as carotenoids. Rosemary extract has good scavenging ability for liposoluble free radicals, which helps to stabilize these natural pigments and maintain the golden or orange yellow attractive color of the fruit powder (after brewing).

[0027] Grape seed extract has the effects of cardiovascular health and improving microcirculation, rosemary extract has the effects of anti-inflammation and neuroprotection, and tea polyphenol / green tea extract has the effects of anti-cancer, lipid-lowering, and refreshing. Adding them to the Rosa roxburghii Tratt fruit powder not only plays a role in color protection and antioxidant, but also adds additional natural health benefits to the final product, significantly improving the functional value and market competitiveness of the product.

[0028] Compared with some synthetic antioxidants with strong odor or certain plant extracts (such as some spice extracts), grape seed extract, rosemary extract (after deodorization), and green tea extract (green tea flavor itself has certain compatibility with fruits) generally have relatively mild or acceptable odor. Within the recommended addition amount (0.1-1%) of the scheme, they can effectively play a role while minimizing the masking or adverse effects on the unique and fresh fruit aroma of Rosa roxburghii Tratt, ensuring that the freeze-dried fruit powder can restore the authentic flavor of Rosa roxburghii Tratt after brewing.

[0029] These natural color protection antioxidants can still maintain good activity under the low-temperature processing conditions (crushing, enzymatic hydrolysis, and concentration) of the scheme, which perfectly matches the goal of protecting heat-sensitive components by low-temperature process.

[0030] As a chemical barrier, the natural color protection antioxidant forms a double protection with the nitrogen protection measure of physically isolating oxygen, together constituting a solid defense line against oxidation. During the freeze-drying process, the natural color protection antioxidant can continuously protect the material components and reduce the risk of oxidation that may occur during the sublimation drying stage.

[0031] As another improvement of the Rosa roxburghii Tratt fruit powder of the present application, the complex enzyme in step S5 is mixed by pectinase, cellulase, and flavor enzyme at a weight ratio of 1:1-2:0.2-0.6.

[0032] Rosa roxburghii Tratt pulp is rich in pectin, which is the main barrier to juice release and effective component elution. Pectinase in the formula can efficiently and specifically hydrolyze pectin, break down the intercellular layer and cell wall structure, and is the core driving force for improving the juice yield.

[0033] The cell wall of Rosa roxburghii Tratt contains a considerable proportion of cellulose. Cellulase is added in a ratio of 1-2 parts (higher than flavor enzyme), which specifically degrades the cellulose network and forms a strong force with pectinase to more thoroughly destroy the physical barrier of the cell wall, allowing the valuable water-soluble nutrients such as vitamin C, SOD, polyphenols, flavonoids, and minerals in the cell to be released to the greatest extent. The ratio range (1-2) provides flexibility for fine-tuning according to the batch of raw materials (such as maturity, fiber content).

[0034] The action of pectinase and cellulase is not simply additive, but synergistic. After pectinase breaks down the intercellular substance, it creates favorable conditions for cellulase to more effectively contact and act on the cellulose substrate, significantly improving the decomposition efficiency and degree of the overall cell wall.

[0035] Although the amount of flavor enzyme (usually a complex of pectinase, glycosidase, etc.) is relatively low (0.2-0.6 parts), its role is extremely crucial. It can specifically hydrolyze bound flavor precursors (such as glycosidically bonded aroma substances).

[0036] Through hydrolysis, flavor enzymes can effectively release free volatile aroma components, significantly enhancing and improving the natural fruit aroma of Rosa roxburghii juice, and improving the richness, harmony, and pleasure of the flavor.

[0037] At the same time, flavor enzymes also help to decompose or transform some substances that may cause undesirable flavors (such as green taste and bitterness), making the final juice taste purer and more mellow, and providing a better flavor basis for freeze-dried fruit powder.

[0038] The appropriate amount of flavor enzyme effectively ensures that the aroma is fully released and the taste is improved while avoiding excessive enzyme decomposition that produces undesirable byproducts (such as excessive bitter peptides or oligosaccharides).

[0039] The high-efficiency synergistic action of pectinase and cellulase directly leads to more thorough disintegration of cell structure, making the juice easier to press and separate, and significantly improving the juice yield.

[0040] The cell contents (sugars, acids, vitamins, minerals, phenols, etc.) are more fully released into the juice, meaning higher soluble solids (TSS) content and more nutrient dissolution. This not only improves the intrinsic value of the product, but also means that less volume can be processed in the subsequent concentration stage (because the solid concentration is higher), reducing the energy consumption and time cost of concentration.

[0041] Pectinase efficiently decomposes high-viscosity pectin macromolecules, significantly reducing the viscosity of the juice, which not only benefits pressing and filtration, improving efficiency, but also provides better material flowability for subsequent concentration (such as vacuum concentration) and spray drying (or freeze-drying), preventing equipment blockage and improving heat and mass transfer efficiency.

[0042] Complex enzymatic hydrolysis helps break down colloidal substances and suspended particles, improving the clarity of the juice. Simultaneously, by breaking down large molecules that easily cause turbidity (such as pectin and starch), it enhances the storage stability of the final juice and its freeze-dried products, reducing stratification and sedimentation.

[0043] As another improvement to the prickly pear fruit powder of the present invention, the high vacuum degree mentioned in step S7 is 10-100 Pa.

[0044] This invention discloses a high-vitamin C prickly pear pastry, comprising a crust and a filling. The crust, by weight, comprises the following components: 50-70 parts wheat flour, 20-30 parts butter, 15-25 parts low-GI brown sugar, 10-15 parts eggs, and 5-10 parts milk powder. The filling, by weight, comprises the following components: 30-50 parts winter melon puree, 10-20 parts butter, 8-15 parts prickly pear powder, 10-20 parts maltitol, 5-10 parts prickly pear fruit powder as described in any one of claims 1-3, and 10-20 parts prickly pear juice.

[0045] Prickly pear powder (usually freeze-dried) provides an ultra-high concentration of natural vitamin C, SOD, and other active substances; prickly pear fruit powder (processed using a specific low-temperature process) maximizes the preservation of heat-sensitive nutrients and flavors such as vitamin C from the fresh fruit; and prickly pear juice contributes natural water-soluble vitamin C, organic acids, and fresh fruit flavor. The synergistic effect of these three components ensures that the final product has a vitamin C content far exceeding that of ordinary fruit pastries, and all vitamin C is derived from natural prickly pear, not artificially added synthetic vitamin C, resulting in better absorption and utilization.

[0046] The fruit powder uses a specific freeze-drying combined with low-temperature physical pulverization process to protect the most precious vitamin C in the prickly pear from being destroyed by high temperature and lock in its high-activity state. This is the key technical guarantee for achieving the goal of "high vitamin C".

[0047] The leather uses low-GI brown sugar (15-25 parts) instead of traditional white sugar. Brown sugar itself has a higher mineral content and its glycemic index (GI) is lower than that of refined sugar, which helps to slow down the rise in blood sugar and is more suitable for people who are concerned about blood sugar management.

[0048] The core sweetener for the filling is maltitol (10-20 parts). Maltitol is a natural sugar alcohol with a sweetness close to sucrose, but lower in calories, does not raise blood sugar (GI value close to 0), and is less likely to cause tooth decay. This significantly reduces the sugar burden of the product, aligning with modern healthy eating trends, and is especially suitable for people who are controlling their sugar intake, losing weight, or concerned about oral health.

[0049] The prickly pear itself has a prominent natural tart flavor (rich in citric acid, malic acid, etc.). The prickly pear powder, fruit powder, and prickly pear juice in the filling contribute to the bright and refreshing acidity.

[0050] The combination of low-GI brown sugar (with caramel and mineral flavors) and maltitol (providing pure sweetness) cleverly neutralizes and balances the natural tartness of the prickly pear, avoiding excessive sourness or sweetness, resulting in a refreshing and pleasantly sweet and sour flavor experience. Winter melon puree (30-50 servings), as a traditional filling base, provides a delicate and soft texture, while its own mild flavor perfectly complements the prickly pear flavor.

[0051] The combination of butter (20-30 parts), eggs (10-15 parts), and milk powder (5-10 parts) in the crust, along with wheat flour, creates a rich, creamy, and delicious classic flaky pastry texture. The aroma of the butter complements the fruity flavor of the filling perfectly.

[0052] Wheat flour (50-70 parts) forms the main component of the dough, providing gluten and structure; butter provides crispness; eggs and milk powder add flavor and color. With proper control of moisture and viscosity, it is easy to roll out, wrap fillings, and maintain a crisp structure after baking, making it less prone to breaking or collapsing.

[0053] The filling uses winter melon puree as the main carrier and filler, with a delicate texture that is easy to shape. The addition of butter (10-20 parts) and maltitol (which has a sticky effect) helps the filling to hold its shape and prevent it from falling apart or becoming watery. The prickly pear-related ingredients (powder and juice) are added in a combination of dry and wet ingredients, which facilitates even mixing and does not affect the overall consistency of the filling.

[0054] In addition to being high in vitamin C, prickly pear is also rich in SOD (superoxide dismutase), polyphenols, flavonoids, various minerals (such as potassium, calcium, iron, zinc, and selenium) and dietary fiber (especially some of which is retained in the fruit powder), and has a strong antioxidant capacity.

[0055] Eggs and milk powder provide high-quality protein and calcium for the product.

[0056] Butter contains fat-soluble vitamins (such as vitamin A).

[0057] Low-GI brown sugar contains minerals such as iron, calcium, and potassium.

[0058] Winter melon puree itself contains certain vitamins and minerals, and is relatively low in calories.

[0059] As another improvement to the high-vitamin C prickly pear crisp of the present invention, the prickly pear powder is prepared by the following method: S101. Raw material selection: Select prickly pear fruits that are moderately mature, free from pests and diseases, and free from rot. S102. Cleaning: Place the prickly pear fruit in clean water, add an appropriate amount of salt, soak for 10-15 minutes to remove impurities and pesticide residues on the surface, and then rinse with clean water. S103. Juicing: Juice is extracted using a juicer; S104, Spray drying: Prickly pear juice is prepared into prickly pear powder by spray drying.

[0060] As another improvement to the high-vitamin C prickly pear crisp of the present invention, the mass ratio of salt to water is 0.2-0.4:1.

[0061] As another improvement to the high-vitamin C prickly pear crisp of the present invention, the GI brown sugar is prepared by the following method: S201. Making sugarcane juice: Select fresh, high-sugar, non-GMO sugarcane, press it at 20-30℃ to obtain virgin sugarcane juice, and use membrane filtration technology to remove suspended impurities, colloidal substances and some large molecular proteins. The selection of "fresh, high-sugar, non-GMO sugarcane" avoids potential genetic risks, while freshness and high sugar content ensure that the natural sugars (sucrose), minerals (such as potassium, calcium, and magnesium), amino acids, and other nutrients in the sugarcane juice are at their peak, providing a high-quality matrix for subsequent low-GI conversion.

[0062] "Extracting virgin sugarcane juice by pressing at 20-30℃" controls the process within the normal temperature range to avoid the destruction of the natural components of sugarcane juice by low temperatures (which may lead to insufficient cell rupture) or high temperatures (which accelerate sucrose decomposition and Maillard reaction), thus fully preserving the original nutrition and flavor.

[0063] The use of membrane filtration technology to remove suspended impurities, colloidal substances, and some large protein molecules is a significant improvement over the crude filtration methods of "clarification-decolorization" (such as the lime method) used in traditional brown sugar production. Membrane filtration (such as microfiltration or ultrafiltration) has the advantage of selective sieving: it removes only insoluble impurities (mud, fiber fragments), colloids (which may cause clumping during subsequent concentration), and some large protein molecules (which can easily cause precipitation or affect the taste), while leaving no small molecule nutrients (such as minerals and free amino acids) and sucrose molecules unretained. This achieves the dual goals of "purification and nutrient preservation," clearing away impurities that could interfere with subsequent enzymatic hydrolysis and functional enhancement.

[0064] S202, Partial Enzymatic Conversion: 30-50% of the purified sugarcane juice is introduced into an enzymatic reaction tank, and 0.2-0.8% of β-fructosylase and / or fructosyltransferase is added. Enzymatic hydrolysis is carried out at 50-60℃ and pH 4.5-5.5 for 2-6 hours. After enzymatic hydrolysis, the mixture is pasteurized at 72-75℃ for 15-30 seconds to inactivate the enzyme. Enzymatic hydrolysis is performed only on 30-50% of the purified sugarcane juice (instead of the entire amount) to avoid excessive hydrolysis leading to an excessively high proportion of reducing sugars (such as glucose and fructose) (reducing sugars usually have a higher GI value than sucrose). By precisely controlling the hydrolysis ratio, a reasonable ratio of sucrose, oligosaccharides, and reducing sugars is achieved, laying a chemical foundation for reducing the overall GI value.

[0065] The method employs "β-fructosylase and / or fructosyltransferase": β-fructosylase hydrolyzes sucrose to produce glucose and fructose (but the ratio needs to be controlled to avoid increasing the GI), while fructosyltransferase is the core component—it can transfer the fructose group in a sucrose molecule to another sucrose molecule to generate fructooligosaccharides (such as fructotriose and fructotetraose). These oligosaccharides have extremely low GI values ​​(almost not absorbed by the human small intestine) and have prebiotic effects (promoting the proliferation of beneficial intestinal bacteria). The two work together to adjust the sugar composition according to needs, reducing the proportion of high-GI monosaccharides and increasing the content of functional oligosaccharides, achieving the dual benefits of "reducing GI" and "enhancing function".

[0066] The enzymatic hydrolysis conditions (50-60℃, pH 4.5-5.5) are matched to the optimal activity range of the selected enzyme (β-fructosylase optimal temperature 50-65℃, pH 4.0-6.0; fructosyltransferase is similar) to ensure maximum enzymatic hydrolysis efficiency. The subsequent "72-75℃ pasteurization for 15-30 seconds" strictly follows the standard pasteurization parameters, which can efficiently inactivate enzymes (terminating the reaction and avoiding over-conversion) and microorganisms (such as yeast and mold), while being gentler than high-temperature sterilization (such as above 100℃), reducing damage to oligosaccharides and heat-sensitive nutrients, and balancing safety and nutrient retention.

[0067] S203, Functional Fiber Blending: Soluble dietary fiber powder is vigorously stirred and mixed evenly with enzymatically hydrolyzed juice and unenzymatically hydrolyzed juice in a mixing tank to obtain a mixed juice, wherein the soluble dietary fiber powder accounts for 15%-30% of the dry weight of the final product; "Soluble dietary fiber powder accounts for 15%-30% of the dry weight of the final product" (such as inulin, pectin, guar gum, etc.). This type of fiber has high water retention and viscosity. After entering the intestine, it will form a gel-like substance, which will encapsulate sugar and slow down the absorption rate of glucose in the intestine, directly reducing the postprandial blood glucose peak. At the same time, soluble dietary fiber itself has a GI value of 0, which can dilute the overall sugar concentration and further lower the GI value of brown sugar.

[0068] In addition to lowering the glycemic index (GI), soluble dietary fiber can also promote intestinal peristalsis, increase satiety (reducing excessive intake), and regulate gut microbiota (working synergistically with oligosaccharides produced by enzymatic hydrolysis to act as prebiotics), thus upgrading brown sugar from a "simple sweetener" to a "functional sugar source," meeting the needs of modern healthy eating. "Strong stirring and thorough mixing" prevents dietary fiber from clumping together, ensuring its even distribution during subsequent concentration and shaping processes. This guarantees a smooth texture (without any rough or grainy feel) and allows the "sugar-fiber" complex to continue its slow-release effect during digestion.

[0069] S204. Low-temperature vacuum concentration: The mixed juice is fed into a low-temperature vacuum concentration device, and the evaporation temperature is controlled at 50-65℃. Concentration is carried out under high vacuum. By controlling the evaporation temperature at 50-65℃, which is much lower than the high temperature of over 100℃ used in traditional open-flame cooking of brown sugar, the decomposition of sucrose at high temperatures (which produces glucose and fructose, leading to an increase in GI) and Maillard reaction (excessive reaction will produce dark substances and bitter components, affecting the flavor) can be significantly reduced, thus preserving the natural color (light brown to dark brown, avoiding scorching) and sweet flavor of sugarcane juice.

[0070] Under high vacuum conditions, the boiling point of the solution decreases as the gas pressure decreases (e.g., the boiling point of water is about 45°C when the vacuum degree is 0.08MPa), which makes the actual heating temperature of sugarcane juice lower than the apparent temperature of 50-65°C. This further reduces the damage to oligosaccharides, dietary fiber and heat-sensitive minerals (such as B vitamins) generated by enzymatic hydrolysis, and ensures the activity of functional components.

[0071] Vacuum concentration is more efficient than natural evaporation, and can quickly concentrate mixed juices to a suitable syrup concentration (solid content of about 70%-80%), balancing process efficiency and product quality.

[0072] S205, Flavor Adjustment: Add 0.01-0.05% of natural vanilla extract to the concentrated syrup in step S204; Soluble dietary fiber (such as inulin) or oligosaccharides may bring a slight "grassy" or "astringent" taste. 0.01-0.05% of natural vanilla extract (such as vanillin and vanillin precursor) can effectively mask off-flavors and improve the palatability of brown sugar by releasing a mild milky and sweet aroma. Compared with artificial flavorings, natural extracts are more in line with the product positioning of "healthy and low-GI" and avoid the risk of chemical residues.

[0073] The addition of trace amounts (0.01-0.05%) ensures that the vanilla flavor is only used as an "auxiliary flavoring" and does not mask the natural sweetness of the brown sugar, achieving a balance of "natural flavor + gentle aroma enhancement".

[0074] S206, Slow-release sugar control: The concentrated syrup is divided into two parts. The first part accounts for 70-80% of the total concentrated syrup, and the second part accounts for 20-30% of the total concentrated syrup. The second part of the concentrated syrup is mixed with the wall material and formed into microencapsulated sugar powder particles by spray drying. The concentrated syrup is divided into a first part (70-80%, unmicroencapsulated) and a second part (20-30%, microencapsulated): the first part provides immediate sweetness (to meet taste requirements), while the second part, after microencapsulation, forms a "slow-release unit". The two work together to construct a "fast-release-slow-release" sugar release curve, avoiding the blood sugar fluctuations of traditional brown sugar that cause rapid rise and rapid fall.

[0075] The second part involves mixing the concentrated syrup with the wall material and spray-drying it to form microencapsulated sugar powder particles. The wall material (usually a natural polymer material such as maltodextrin, gelatin, or plant protein) forms a protective film on the outside of the syrup particles. After entering the digestive tract, the wall material gradually dissolves (or is enzymatically hydrolyzed), slowly releasing the internal sugar and prolonging the sugar absorption time, thereby reducing the postprandial blood glucose peak (i.e., the low-GI core mechanism).

[0076] Spray drying can prepare microcapsule particles with uniform particle size (usually 5-50μm) and good flowability, avoiding stratification during subsequent mixing; at the same time, microencapsulation can also protect the internal syrup from the influence of external humidity and temperature, improving the storage stability of brown sugar (reducing moisture absorption and clumping).

[0077] S207. Mixing, Cooling and Shaping: Mix the first part of concentrated syrup and microencapsulated sugar granules in a mixer at a controlled temperature of 70-80℃ until they are fully mixed. Pour the mixture into a mold and allow it to cool and crystallize slowly at 30-40℃. After cooling to the appropriate hardness, cut it into the desired shape.

[0078] The temperature is controlled at 70-80℃ when mixing the first part of the syrup and the microencapsulated particles. At this temperature, the syrup maintains good fluidity and can be fully integrated with the microencapsulated particles. This avoids the microencapsulation wall material from melting due to excessively high local temperature (losing the slow-release effect) or the mixture from being too low, resulting in uneven mixing (particle agglomeration).

[0079] Slow cooling at 30-40℃ avoids the coarse crystals caused by rapid cooling (a common characteristic of traditional brown sugar), forming a fine and uniform crystal structure, making the brown sugar of moderate softness and hardness (easy to cut and shape) and smooth in taste; at the same time, during the slow crystallization process, dietary fiber and microcapsule particles are evenly embedded in the crystal network, further stabilizing the product structure and preventing stratification or sugar separation during storage.

[0080] As another improvement to the high-vitamin C prickly pear crisp of the present invention, the soluble dietary fiber powder in step S203 is one or a mixture of two or more of resistant dextrin, polydextrose, galactooligosaccharides, and high-purity inulin.

[0081] The selected soluble dietary fibers (such as resistant dextrin and polydextrose) function as slow-release sugar carriers: the hydroxyl groups in their molecular structure can bind with sucrose and glucose molecules through hydrogen bonds to form a dense colloidal network, slowing down the breakdown of sugars by α-glucosidase in the intestine, thereby significantly reducing the glycemic index (GI) of black sugar. Experimental data show that black sugar with 20% added resistant dextrin has a GI value that is 30%-40% lower than that of traditional sucrose, perfectly matching the core positioning of "GI black sugar," avoiding rapid fluctuations in blood sugar, and suitable for people who control their blood sugar and those with healthy dietary needs.

[0082] Galacto-oligosaccharides and high-purity inulin are natural prebiotics that can promote the proliferation of beneficial bacteria such as Bifidobacteria and Lactobacillus in the gut (daily intake of 5g of galacto-oligosaccharides can increase the number of beneficial bacteria in the gut by 10-100 times), regulating the balance of the gut microbiota. Resistant dextrin can also bind to bile acids in the gut, promote cholesterol excretion, and help regulate blood lipids. These functions complement the "high vitamin C + antioxidant" nutritional system of high-vitamin C prickly pear crisp, upgrading the product from a simple "sweetener" to a "functional nutritional component," meeting consumers' dual needs for "deliciousness + health."

[0083] The heat resistance of resistant dextrin (decomposition temperature > 120℃) makes it less prone to Maillard reaction or degradation during subsequent low-temperature vacuum concentration (S204, 50-65℃) and mixing molding (S207, 70-80℃), ensuring the activity and functional stability of dietary fiber; the high water-holding capacity of polydextrose (30% addition can increase the water-holding capacity of syrup by 25%) can prevent syrup hardening caused by excessive water evaporation during the concentration stage and maintain good fluidity; the low-temperature stability of high-purity inulin (no crystallization at 0℃) ensures slow molding during cooling crystallization (S207, 30-40℃), avoiding local over-hardening or cracking, and significantly reducing process risks in the production process.

[0084] The colloidal system formed by the dissolution of soluble dietary fiber can encapsulate some sucrose molecules, reducing the "sharpness" of the sweetness and giving brown sugar a milder, more mellow sweetness. Simultaneously, its water-holding capacity creates a "moist and smooth" texture in the mouth, neutralizing the crispness of the prickly pear pastry and preventing the dryness of a simple pastry. Furthermore, the addition of dietary fiber can reduce the cloying sweetness of brown sugar (sensory evaluation shows that brown sugar with 25% polydextrose has a 40% lower "sweetness score"), resulting in a more refreshing overall flavor and enhancing the consumer's eating experience.

[0085] As another improvement to the high-vitamin C prickly pear pastry of the present invention, the high-vitamin C prickly pear pastry is prepared by the following method: S300, Making puff pastry S301. Butter softening: Cut the butter into small pieces and let it soften at room temperature. Use an electric mixer to stir until smooth. S302. Add sugar and stir: Add low-GI brown sugar and continue stirring until well combined, allowing the butter to fully absorb the sugar and slightly increase in volume; S303. Add egg liquid: Add egg liquid in 2-3 batches, stirring until the egg liquid is completely incorporated into the butter before adding the next batch, stirring until a smooth paste is formed. S304. Mixed Powders: Mix wheat flour and milk powder evenly, sift, and then add to the butter mixture; S305. Knead into dough: Stir slightly with a scraper, then knead into dough by hand until the dough has a certain softness but is not sticky. Refrigerate the dough for 30-60 minutes. S400, Making the filling Place the butter in a pot and heat over low heat until melted; add the winter melon puree and stir-fry evenly until the moisture content of the winter melon puree decreases and it becomes thick; add the prickly pear powder, maltitol, and prickly pear fruit powder and continue to stir-fry to mix all the ingredients thoroughly; slowly pour in the prickly pear juice while stirring, and stir-fry continuously until the filling can be formed into a ball and does not stick to the bottom of the pot; turn off the heat and let the filling cool to room temperature; S500, Filling and Shaping Take out the chilled puff pastry dough, divide it into small pieces, and roll them into thin sheets; place an appropriate amount of filling in the center of the puff pastry sheet, gather the edges of the puff pastry upwards, pinch the ends to seal, and roll it into a ball; gently press the ball into a disc shape and place it on a baking tray; S600, Baking Place the baking tray in a preheated oven at 170-180℃ and bake for 18-22 minutes, until the prickly pear pastries are golden brown and the edges are slightly charred. Preheat the oven to 170-180℃ (top and bottom heat) for 10 minutes (to ensure even temperature distribution). Place the baking tray in the oven and bake on the middle rack for 18-22 minutes: maintain 180℃ for the first 5 minutes to promote the development of the pastry layers, reduce the temperature to 175℃ for the middle 10 minutes to ensure the filling is cooked through, and raise the temperature back to 180℃ for the last 3 minutes to form a golden-brown, caramelized crust. This temperature gradient design avoids the decomposition of Vitamin C due to high temperatures and allows the butter in the pastry to gradually melt through slow baking, creating a multi-layered, crisp structure.

[0086] S700 Cooling: Remove the baked prickly pear pastries from the oven and place them on a cooling rack to cool to room temperature.

[0087] Immediately remove the baked prickly pear pastries from the oven and transfer them to a cooling rack (to prevent heat buildup at the bottom and subsequent moisture absorption). Cool at room temperature (25°C) for 30-40 minutes until the center temperature drops below 30°C. During the cooling process, the internal moisture of the pastry further balances, and the texture transforms from the "soft and crisp" fresh out of the oven to a stable "flaky and crumbly" texture. At the same time, the flavor compounds in the filling (such as the tart aroma of prickly pear and the caramel aroma of brown sugar) fully blend together, enhancing the overall flavor harmony.

[0088] The present invention uses low-GI brown sugar (GI value ≤ 55) to replace part of the sucrose in the pastry, and maltitol (no risk of tooth decay and does not affect insulin levels) as the main sweetener in the filling, which reduces the glycemic index of the product by more than 40%, while reducing the calories by 25%-30% compared with traditional pastries. It meets the health needs of modern consumers to "control sugar and calories", and is especially suitable for diabetic patients, obese people and fitness enthusiasts.

[0089] By combining two raw materials, "prickly pear powder (high concentration of nutrients) + prickly pear fruit powder (natural flavor)," and using a low-temperature process with a filling cooking temperature of ≤100℃ and a baking temperature of ≤180℃, the final product achieves a vitamin C content of 80-120mg / 100g (far exceeding the level of 5-10mg / 100g in ordinary pastries), thus realizing the functional upgrade of "snacks as nutritional supplements."

[0090] Using winter melon puree (rich in dietary fiber and moisture) as the filling base, the amount of refined sugar and oil added is reduced by more than 30%. This not only retains the delicate and smooth texture, but also promotes digestion through plant fiber and reduces the "sweetness". This allows the natural sour aroma of prickly pear and the sweetness of winter melon to form a balanced flavor.

[0091] By employing a four-step process of "butter softening - egg liquid emulsification in stages - flour sifting - dough refrigeration," problems such as "oil-water separation," "blurred layers," and "baking collapse" that are common in traditional puff pastry are avoided from the source. The addition of egg liquid in stages makes the emulsification system more stable (reducing the water-oil interfacial tension by 30%), sifting of flour reduces the graininess (particle size ≤50μm), and refrigerating the dough increases the gluten relaxation by 40%. The final puff pastry presents a crisp texture with "distinct layers and melt-in-your-mouth" (breaking strength ≤2.5kgf, which is better than the 3.5kgf of ordinary puff pastry).

[0092] The process of first dehydrating and then blending the fillings during the stir-frying process controls the water activity at 0.65-0.70 (making it difficult for microorganisms to grow). At the same time, the sweet and sour ratio is adjusted by gradually adding prickly pear juice (pH value 5.0-5.5), avoiding the defects of traditional fillings that are "too dry and choking" or "too wet and leaking oil", achieving the ideal state of "being able to be kneaded into a ball and having a flowing center when bitten".

[0093] The temperature of 170-180℃ and the time of 18-22 minutes ensure that the starch gelatinization degree in the pastry reaches more than 80% (to guarantee a crispy texture) and that the protein in the filling is fully denatured (to avoid undercooking). At the same time, the temperature gradient control (high at the beginning, stable at the end, and then slightly higher) allows a golden crust of 0.2-0.3mm to form on the surface (to increase the chewiness), and the slightly charred color at the edges can also stimulate the appetite.

[0094] The flaky pastry, with its crispy exterior and soft interior (a hard outer crust, a flaky middle layer, and a crispy bottom), contrasts sharply with the sweet and sour filling (a combination of prickly pear's tangy aroma, brown sugar's caramelized flavor, and winter melon's refreshing sweetness). When chewing, the crumbs of the pastry intertwine with the flowing filling, and the taste transitions from sweetness at the first bite to a tangy and fresh flavor in the middle, with a slightly charred, baked aroma at the end. The layers are distinct and the aftertaste is long-lasting.

[0095] High nutrient retention: Through processes such as softening butter at low temperatures (avoiding the destruction of fat-soluble vitamins by high temperatures), refrigerating dough (reducing oxidation), and cooling fillings at low temperatures (protecting the activity of vitamin C), the product retains more than 75% of vitamin C (the vitamin C retention rate of traditional high-temperature baked pastries is usually less than 50%). At the same time, the combination of low-GI brown sugar and maltitol makes nutrient absorption gentler and suitable for long-term consumption.

[0096] By rationally selecting raw materials and processing methods, the prickly pear pastry of this invention retains the nutritional components of prickly pear to the greatest extent. Testing shows that every 100 grams of prickly pear pastry contains no less than 40 mg of vitamin C, no less than 8 mg of vitamin P, and no less than 80 units / gram of SOD activity, far exceeding traditional pastry varieties. These nutrients endow the prickly pear pastry with health benefits such as antioxidant properties, enhanced immunity, and anti-aging effects. At the same time, the use of low-GI brown sugar and maltitol reduces the product's sugar intake, making it suitable for a wider range of consumers.

[0097] This invention optimizes the formula and manufacturing process, utilizing the delicate texture of winter melon puree, the unique flavor of low-GI brown sugar, and the low-calorie properties of maltitol to effectively improve the tart and astringent taste of prickly pear. The resulting prickly pear pastry is crisp and moderately sweet, possessing both the unique flavor of prickly pear and the deliciousness of traditional pastries, making it easily acceptable to consumers. Market research shows that consumer satisfaction with the taste of the prickly pear pastry exceeds 90%.

[0098] The prickly pear pastry of this invention can be sealed and stored at room temperature for 3 months without significantly altering its taste and nutritional components. Compared to fresh prickly pears, this greatly extends the shelf life, making it more convenient for consumers to purchase and consume, and also facilitating product marketing and sales.

[0099] Because prickly pear cake is both nutritious and delicious, it meets the modern consumer demand for healthy food and has a promising market prospect. During the trial sales phase, prickly pear cake received widespread attention and praise from consumers, and sales continued to grow. It is expected that with further promotion of the product, prickly pear cake will become a popular food in the market, bringing considerable economic benefits to the company.

[0100] Compared with existing technologies, the beneficial effects of this invention are as follows: 1. Based on traditional shortbread recipes, this invention uses a specific combination of ingredients. The crust ingredients include wheat flour, butter, low-GI brown sugar, eggs, and milk powder, while the filling ingredients include winter melon puree, butter, prickly pear powder, maltitol, prickly pear fruit powder, and prickly pear juice. This gives the prickly pear pastry both the texture of traditional shortbread and the unique flavor and rich nutrition of prickly pear. 2. By rationally selecting raw materials and processing methods, the vitamin C, vitamin P, SOD, and other nutrients in prickly pear are preserved to the greatest extent, avoiding the destruction of nutrients caused by high-temperature processing. The combined use of prickly pear powder, prickly pear fruit powder, and prickly pear juice better preserves the nutrition and flavor of prickly pear. 3. By optimizing the formula and production process, utilizing the delicate texture of winter melon puree, the unique flavor of low-GI brown sugar, and the low-calorie properties of maltitol, the sour and astringent taste of prickly pear is effectively improved, resulting in a crispy, moderately sweet prickly pear pastry that is easily accepted by consumers. Fourth, processing prickly pears into prickly pear pastries not only makes them convenient for consumers to eat, but also extends their shelf life and broadens their application scope. Detailed Implementation

[0101] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example 1

[0102] This invention discloses a prickly pear fruit powder, prepared by the following method: S1. Raw material selection: Select prickly pear fruits that are moderately ripe, free from pests and diseases, and free from rot; S2. Cleaning: In a closed environment filled with nitrogen, use low-concentration ozone water for short-term sterilization and cleaning, then rinse with purified water rinsed with nitrogen and drain. S3. Thorn and pit removal: Under a nitrogen atmosphere, at 5℃, mechanical methods are used to remove the thorns from the surface of the prickly pear and the pit from the inside. S4. Crushing and Pulping: In a closed pulper filled with nitrogen, the treated prickly pear fruit is crushed and pulped at a low temperature of 2°C, while 0.1% grape seed extract is added.

[0103] S5. Compound enzymatic hydrolysis: The slurry from step S4 is placed in an enzymatic hydrolysis tank, 0.1% of compound enzyme is added, and enzymatic hydrolysis is carried out for 0.5 hours under nitrogen protection and at 25°C. After enzymatic hydrolysis, the temperature is rapidly raised to 85°C to inactivate the enzyme, and then rapidly cooled to 1°C. The compound enzyme is composed of pectinase, cellulase and flavor enzyme mixed in a weight ratio of 1:1:0.2.

[0104] S6. Degassing and fine filtration: Under nitrogen protection, the enzymatically hydrolyzed slurry is subjected to low-temperature vacuum degassing to further remove dissolved oxygen and gases produced during fermentation, thereby reducing oxidation. Diatomaceous earth filtration at 1°C is used to remove large molecular impurities, residual fruit residue, and fine particles of seeds, resulting in clear or slightly turbid prickly pear juice. The prickly pear juice is collected in a container filled with nitrogen. S7. Vacuum Concentration: The prickly pear juice is concentrated using vacuum concentration equipment at a high vacuum of 35℃ and 10Pa. S8, Gradient freeze-drying: S81. Pre-cooling and pre-freezing: Under nitrogen protection, the concentrate is quickly transferred to a freeze-drying tray or container pre-cooled to -40°C for gradient cooling pre-freezing: First, the temperature is rapidly lowered to -20°C to form small ice crystals, reducing physical damage to cell structures; then, the temperature is further lowered to -40°C and held for 1 hour to ensure complete freezing. S82, Gradient Sublimation Drying: The material frozen in step S81 is placed in a vacuum freeze dryer. First, under high vacuum at 10°C, the temperature of the separator is slowly increased to allow the ice crystals to sublimate directly. Second, the separator temperature is further increased to 30°C, and bound water is removed under high vacuum, reducing the moisture content of the material to <3%. S9. Ultrafine grinding: The freeze-dried blocks from step S8 are ground in an ultrafine grinder filled with nitrogen to obtain fine freeze-dried fruit powder with a particle size D90 < 50 μm. Example 2

[0105] This invention discloses a prickly pear fruit powder, prepared by the following method: S1. Raw material selection: Select prickly pear fruits that are moderately ripe, free from pests and diseases, and free from rot; S2. Cleaning: In a closed environment filled with nitrogen, use low-concentration ozone water for short-term sterilization and cleaning, then rinse with purified water rinsed with nitrogen and drain. S3. Thorn and pit removal: Under a nitrogen atmosphere, at 10℃, mechanical methods are used to remove the thorns from the surface of the prickly pear and the pit from the inside. S4. Crushing and pulping: In a closed pulper filled with nitrogen, the treated prickly pear fruit is crushed and pulped at a low temperature of 10°C, while 1% rosemary extract is added. S5. Compound enzymatic hydrolysis: The slurry from step S4 is placed in an enzymatic hydrolysis tank, 0.8% of a compound enzyme is added, and enzymatic hydrolysis is carried out for 2 hours under nitrogen protection and at 35°C. After enzymatic hydrolysis, the temperature is rapidly raised to 90°C to inactivate the enzyme, and then rapidly cooled to 4°C. The compound enzyme is composed of pectinase, cellulase and flavor enzyme mixed in a weight ratio of 1:2:0.6.

[0106] S6. Degassing and fine filtration: Under nitrogen protection, the enzymatically hydrolyzed slurry is subjected to low-temperature vacuum degassing to further remove dissolved oxygen and gases produced during fermentation, thereby reducing oxidation. Diatomaceous earth filtration at 10°C is used to remove large molecular impurities, residual fruit residue, and fine particles of seeds, resulting in clear or slightly turbid prickly pear juice. The prickly pear juice is collected in a container filled with nitrogen. S7. Vacuum Concentration: The prickly pear juice is concentrated using vacuum concentration equipment at a high vacuum of 45℃ and 100Pa. S8, Gradient freeze-drying: S81. Pre-cooling and pre-freezing: Under nitrogen protection, the concentrate is quickly transferred to a freeze-drying tray or container pre-cooled to -40°C for gradient cooling pre-freezing: First, the temperature is rapidly lowered to -30°C to form small ice crystals and reduce physical damage to cell structures; then, the temperature is further lowered to -60°C and held for 3 hours to ensure complete freezing. S82, Gradient Sublimation Drying: The material frozen in step S81 is placed in a vacuum freeze dryer. First, under high vacuum at 20°C, the temperature of the separator is slowly increased to allow the ice crystals to sublimate directly. Second, the separator temperature is further increased to 40°C, and bound water is removed under high vacuum, reducing the moisture content of the material to <3%. S9. Ultrafine grinding: The freeze-dried blocks from step S8 are ground in an ultrafine grinder filled with nitrogen to obtain fine freeze-dried fruit powder with a particle size D90 < 50 μm. Example 3

[0107] This invention discloses a prickly pear fruit powder, prepared by the following method: S1. Raw material selection: Select prickly pear fruits that are moderately ripe, free from pests and diseases, and free from rot; S2. Cleaning: In a closed environment filled with nitrogen, use low-concentration ozone water for short-term sterilization and cleaning, then rinse with purified water rinsed with nitrogen and drain. S3. Thorn and pit removal: Under a nitrogen atmosphere, at 8°C, mechanical methods are used to remove the thorns from the surface of the prickly pear and the pit from the inside. S4. Crushing and Pulping: In a nitrogen-filled closed pulper, the treated prickly pear fruit is crushed and pulped at a low temperature of 6°C, while 0.5% of a natural color-protecting antioxidant is added; the natural color-protecting antioxidant is one or two of grape seed extract, rosemary extract, tea polyphenols or green tea extract.

[0108] S5. Compound enzymatic hydrolysis: The slurry from step S4 is placed in an enzymatic hydrolysis tank, 0.4% of compound enzyme is added, and enzymatic hydrolysis is carried out for 1 hour under nitrogen protection and 30°C. After enzymatic hydrolysis, the temperature is rapidly raised to 87°C to inactivate the enzyme, and then rapidly cooled to 2°C. The compound enzyme is composed of pectinase, cellulase and flavor enzyme mixed in a weight ratio of 1:1.5:0.4.

[0109] S6. Degassing and fine filtration: Under nitrogen protection, the enzymatically hydrolyzed slurry is subjected to low-temperature vacuum degassing to further remove dissolved oxygen and gases produced during fermentation, thereby reducing oxidation. Membrane filtration is used to remove large molecular impurities, residual fruit residue, and fine particles of seeds, resulting in clear or slightly turbid prickly pear juice. The prickly pear juice is collected in a container filled with nitrogen. S7. Vacuum Concentration: The prickly pear juice is concentrated using vacuum concentration equipment at a high vacuum of 40℃ and 50Pa. S8, Gradient freeze-drying: S81. Pre-cooling and pre-freezing: Under nitrogen protection, the concentrate is quickly transferred to a freeze-drying tray or container pre-cooled to -40°C for gradient cooling pre-freezing: First, the temperature is rapidly lowered to -25°C to form small ice crystals and reduce physical damage to cell structures; then, the temperature is further lowered to -50°C and held for 2 hours to ensure complete freezing. S82, Gradient Sublimation Drying: The material frozen in step S81 is placed in a vacuum freeze dryer. First, under high vacuum at 15°C, the temperature of the separator is slowly increased to allow the ice crystals to sublimate directly. Second, the separator temperature is further increased to 35°C, and bound water is removed under high vacuum, reducing the moisture content of the material to <3%. S9. Ultrafine grinding: The freeze-dried blocks from step S8 are ground in an ultrafine grinder filled with nitrogen to obtain fine freeze-dried fruit powder with a particle size D90 < 50 μm.

[0110] Comparative Example 1 A prickly pear fruit powder is prepared by the following method: S001. Raw material selection: Select prickly pear fruits that are moderately mature, free from pests and diseases, and free from rot.

[0111] S002. Cleaning: Place the prickly pear fruit in clean water, add an appropriate amount of salt, soak for 10-15 minutes to remove impurities and pesticide residues on the surface, and then rinse with clean water.

[0112] S003, Thorn and Pit Removal: Remove the thorns from the surface of the prickly pear and the pit from the inside using mechanical or manual methods.

[0113] S004. Slicing: Slice the processed prickly pear into thin slices with a thickness of 2-3 mm.

[0114] S005. Drying: Dry the prickly pear slices using a low-temperature heat pump drying method (20-25℃) until the moisture content is less than 10%.

[0115] S006. Crushing: Crush the dried prickly pear slices and pass them through a 200-300 mesh sieve.

[0116] To further demonstrate the advantages of the prickly pear fruit powder of the present invention, the following experiments were conducted in this application: Using the prickly pear fruit powder prepared in Examples 1, 2, 3, and Comparative Example 1 as samples, their key indicators such as nutrient retention rate, physicochemical properties, and sensory quality were compared. The detection methods are as follows: 1. Vitamin C: High-performance liquid chromatography (HPLC); 2. Total polyphenols: Folin-Ciocalteu colorimetric method; 3. Total flavonoids: Sodium nitrite-aluminum nitrate colorimetric method; 4. Color: CR-400 colorimeter (L*: brightness, a*: red-green (+ for red / orange, - for green)); 5. Particle size: Laser particle size analyzer (D90: 90% particle size); 6. Moisture content: Karl Fischer moisture analyzer; 7. Sensory evaluation: 10-point scale (5 points for flavor: balance of sweet and sour, intensity of fruit aroma; 5 points for odor: presence or absence of oxidative rancidity).

[0117] Test index Unit Comparative example Example 1 Example 2 Example 3 Vitamin C retention rate % 52.3±1.8 91.5±2.1 97.2±1.5 95.8±1.2 Total polyphenol content mg GAE / g 3.1±0.2 6.6±0.3 8.2±0.4 7.7±0.3 Total flavonoid content mg RE / g 2.2±0.1 4.6±0.2 5.9±0.3 5.3±0.2 Color L* (lightness) - 61.5±0.8 82.3±0.5 83.1±0.6 85.6±0.4 Color a* (red / orange degree) - 14.8±0.3 28.2±0.4 29.5±0.3 30.7±0.2 Particle size D90 μm 82.6±3.5 39.8±2.1 37.5±1.8 35.2±1.5 Moisture content % 5.2±0.3 2.3±0.1 1.9±0.1 2.0±0.1 Sensory score (total score 10) points 5.2±0.4 8.1±0.3 9.0±0.2 9.6±0.1 As can be seen from the table above, Comparative Example 1, due to the lack of nitrogen protection, high-temperature drying (heat pump drying at 20-25℃ for a long time) and lack of enzymatic hydrolysis assistance, had a vitamin C retention rate of only 52.3%, and the lowest contents of total polyphenols and total flavonoids (3.1mg / g and 2.2mg / g, respectively). This indicates severe oxidation and insufficient cell wall disruption, resulting in significant loss of active ingredients.

[0118] Examples 1-3 significantly improved nutrient retention by isolating oxygen with nitrogen, low-temperature treatment (crushing and pulping at 2-10℃), and compound enzymatic hydrolysis (pectinase + cellulase destroying cell walls): the vitamin C retention rate of Examples 1-3 was greater than 90%, and the total polyphenol content and total flavonoid content were significantly higher than those of Comparative Example 1.

[0119] In Comparative Example 1, oxidation resulted in a dull color (L*=61.5, a*=14.8); in Examples 1-3, due to the combination of nitrogen color protection and gradient freeze drying, L* (brightness) and a* (orangeness) were significantly improved.

[0120] After ultrafine grinding, the D90 of Examples 1-3 is all <50μm (35.2-39.8μm), which is much smaller than that of Comparative Example 1 (82.6μm), resulting in finer powder and better solubility.

[0121] The freeze-dried samples in the examples all had a moisture content of <3% (1.9-2.3%), while the comparative example 1, dried by a heat pump, had a moisture content of 5.2%, making it prone to moisture absorption and deterioration.

[0122] Comparative Example 1 had a distinct rancid oxidative odor and a weak fruity aroma, with a sensory score of only 5.2. Examples 1-3, due to low temperature and nitrogen protection, had no oxidative odor and a strong fruity aroma: Example 3 (score 9.6) had a harmonious balance of sweet and sour and the strongest fruity aroma, followed by Example 2 (9.0 points), while Example 1 (8.1 points) had a slightly weaker fruity aroma due to weaker enzymatic hydrolysis (0.5h time).

[0123] The process of Examples 1-3 of this invention, which combines nitrogen protection, low-temperature enzymatic hydrolysis and gradient freeze drying, is significantly superior to the traditional process of Comparative Example 1. Example 4

[0124] A high-vitamin C prickly pear pastry includes a crust and a filling. The crust comprises, by weight, the following components: 50 parts wheat flour, 20 parts butter, 15 parts low-GI brown sugar, 10 parts eggs, and 5 parts milk powder. The filling comprises, by weight, the following components: 30 parts winter melon puree, 10 parts butter, 8 parts prickly pear powder, 10 parts maltitol, 5 parts prickly pear fruit powder as described in any one of Examples 1-3, and 10 parts prickly pear juice.

[0125] The prickly pear extract powder is prepared by the following method: S101. Raw material selection: Select prickly pear fruits that are moderately mature, free from pests and diseases, and free from rot. S102. Cleaning: Place the prickly pear fruit in clean water, add an appropriate amount of salt, soak for 10 minutes to remove impurities and pesticide residues on the surface, and then rinse with clean water; the mass ratio of salt to water is 0.2:1.

[0126] S103. Juicing: Juice is extracted using a juicer; S104, Spray drying: Prickly pear juice is prepared into prickly pear powder by spray drying.

[0127] The GI brown sugar is prepared by the following method: S201. Making sugarcane juice: Select fresh, high-sugar, non-GMO sugarcane, press the virgin sugarcane juice at 20℃, and use membrane filtration technology to remove suspended impurities, colloidal substances and some large molecular proteins. S202, Partial enzymatic hydrolysis: 30% of the purified sugarcane juice is introduced into the enzymatic hydrolysis tank, 0.2% of β-fructosylase and / or fructosyltransferase is added, and enzymatic hydrolysis is carried out at 50℃ and pH 4.5 for 2 hours. After enzymatic hydrolysis, the enzyme is inactivated by pasteurization at 72℃ for 15 seconds. S203, Functional Fiber Blending: Soluble dietary fiber powder is vigorously stirred and mixed evenly with enzymatically hydrolyzed juice and unenzymatically hydrolyzed juice in a mixing tank to obtain a mixed juice, wherein the soluble dietary fiber powder accounts for 15%-30% of the dry weight of the final product; wherein the soluble dietary fiber powder is resistant dextrin.

[0128] S204. Low-temperature vacuum concentration: The mixed juice is fed into a low-temperature vacuum concentration device, and the evaporation temperature is controlled at 50-65℃. Concentration is carried out under high vacuum. S205, Flavor Adjustment: Add 0.01% natural vanilla extract to the concentrated syrup in step S204; S206, Slow-release sugar control: The concentrated syrup is divided into two parts. The first part accounts for 70% of the total concentrated syrup, and the second part accounts for 30% of the total concentrated syrup. The second part of the concentrated syrup is mixed with the wall material and formed into microencapsulated sugar powder particles by spray drying. S207. Mixing, Cooling and Shaping: Mix the first part of concentrated syrup and microencapsulated sugar granules in a mixer at a controlled temperature of 70°C until fully homogeneous. Pour the mixture into a mold and allow it to cool and crystallize slowly at 30°C. After cooling to the appropriate hardness, cut it into the desired shape.

[0129] The high-vitamin C prickly pear crisp is prepared by the following method: S300, Making puff pastry S301. Butter softening: Cut the butter into small pieces and let it soften at room temperature. Use an electric mixer to stir until smooth. S302. Add sugar and stir: Add low-GI brown sugar and continue stirring until well combined, allowing the butter to fully absorb the sugar and slightly increase in volume; S303. Add egg liquid: Add egg liquid in 2 batches, stirring until the egg liquid is completely incorporated into the butter after each addition, stirring until a smooth paste is formed. S304. Mixed Powders: Mix wheat flour and milk powder evenly, sift, and then add to the butter mixture; S305. Knead into dough: Stir slightly with a scraper, then knead into dough by hand until the dough has a certain softness but is not sticky. Place the dough in the refrigerator for 30 minutes. S400. Making the filling: Melt the butter in a pan over low heat. Add the winter melon puree and stir-fry until it thickens and the moisture content decreases. Add the prickly pear powder, maltitol, and prickly pear fruit powder and continue to stir-fry until all ingredients are fully mixed. Slowly pour in the prickly pear juice while stirring constantly until the filling can be formed into a ball and does not stick to the bottom of the pan. Turn off the heat and let the filling cool to room temperature. S500, Filling and Shaping: Take out the chilled puff pastry dough, divide it into small pieces, and roll it into thin sheets; place an appropriate amount of filling in the middle of the puff pastry sheet, gather the edges of the puff pastry upwards, pinch the opening closed, and roll it into a ball; gently press the ball into a disc shape and place it on a baking tray; S600 Baking: Place the baking tray in a preheated oven at 170℃ and bake for 18 minutes, until the surface of the prickly pear pastry is golden brown and the edges are slightly charred; S700 Cooling: Remove the baked prickly pear pastries from the oven and place them on a cooling rack to cool to room temperature. Example 5

[0130] This invention discloses a high-vitamin C prickly pear pastry, comprising a crust and a filling. The crust, by weight, comprises the following components: 70 parts wheat flour, 30 parts butter, 25 parts low-GI brown sugar, 15 parts eggs, and 10 parts milk powder. The filling, by weight, comprises the following components: 30-50 parts winter melon puree, 20 parts butter, 15 parts prickly pear powder, 20 parts maltitol, 10 parts prickly pear fruit powder as described in any one of Examples 1-3, and 20 parts prickly pear juice.

[0131] The prickly pear extract powder is prepared by the following method: S101. Raw material selection: Select prickly pear fruits that are moderately mature, free from pests and diseases, and free from rot. S102. Cleaning: Place the prickly pear fruit in clean water, add an appropriate amount of salt, soak for 15 minutes to remove impurities and pesticide residues on the surface, and then rinse with clean water; the mass ratio of salt to water is 0.4:1.

[0132] S103. Juicing: Juice is extracted using a juicer; S104, Spray drying: Prickly pear juice is prepared into prickly pear powder by spray drying.

[0133] The GI brown sugar is prepared by the following method: S201. Making sugarcane juice: Select fresh, high-sugar, non-GMO sugarcane, press it at 30℃ to obtain virgin sugarcane juice, and use membrane filtration technology to remove suspended impurities, colloidal substances and some large molecular proteins. S202, Partial enzymatic hydrolysis: 50% of the purified sugarcane juice is introduced into the enzymatic hydrolysis tank, 0.8% of β-fructosylase and / or fructosyltransferase is added, and enzymatic hydrolysis is carried out at 60℃ and pH 5.5 for 6 hours. After enzymatic hydrolysis, the enzyme is inactivated by pasteurization at 75℃ for 30 seconds. S203, Functional Fiber Blending: Soluble dietary fiber powder is vigorously stirred and mixed evenly with enzymatically hydrolyzed juice and unenzymatically hydrolyzed juice in a mixing tank to obtain a mixed juice, wherein the soluble dietary fiber powder accounts for 30% of the dry weight of the final product; wherein the soluble dietary fiber powder is a mixture of resistant dextrin, polydextrose, and galactooligosaccharides in a mass ratio of 1:1:1.

[0134] S204. Low-temperature vacuum concentration: The mixed juice is fed into a low-temperature vacuum concentration device, and the evaporation temperature is controlled at 65°C. Concentration is carried out under high vacuum. S205, Flavor Adjustment: Add 0.05% natural vanilla extract to the concentrated syrup in step S204; S206, Slow-release sugar control: The concentrated syrup is divided into two parts. The first part accounts for 80% of the total concentrated syrup, and the second part accounts for 20% of the total concentrated syrup. The second part of the concentrated syrup is mixed with the wall material and formed into microencapsulated sugar powder particles by spray drying. S207. Mixing, Cooling and Shaping: Mix the first part of concentrated syrup and microencapsulated sugar granules in a mixer at a controlled temperature of 80°C until fully and evenly mixed. Pour the mixture into a mold and slowly cool and crystallize it at 40°C. After cooling to the appropriate hardness, cut it into the desired shape.

[0135] The high-vitamin C prickly pear crisp is prepared by the following method: S300, Making puff pastry S301. Butter softening: Cut the butter into small pieces and let it soften at room temperature. Use an electric mixer to stir until smooth. S302. Add sugar and stir: Add low-GI brown sugar and continue stirring until well combined, allowing the butter to fully absorb the sugar and slightly increase in volume; S303. Add egg liquid: Add egg liquid in 3 batches, stirring until the egg liquid is completely incorporated into the butter before adding the next batch, stirring until a smooth paste is formed. S304. Mixed Powders: Mix wheat flour and milk powder evenly, sift, and then add to the butter mixture; S305. Knead into dough: Stir slightly with a scraper, then knead into dough by hand until the dough has a certain softness but is not sticky. Refrigerate the dough for 60 minutes. S400. Making the filling: Melt the butter in a pan over low heat. Add the winter melon puree and stir-fry until it thickens and the moisture content decreases. Add the prickly pear powder, maltitol, and prickly pear fruit powder and continue to stir-fry until all ingredients are fully mixed. Slowly pour in the prickly pear juice while stirring constantly until the filling can be formed into a ball and does not stick to the bottom of the pan. Turn off the heat and let the filling cool to room temperature. S500, Filling and Shaping: Take out the chilled puff pastry dough, divide it into small pieces, and roll it into thin sheets; place an appropriate amount of filling in the middle of the puff pastry sheet, gather the edges of the puff pastry upwards, pinch the opening closed, and roll it into a ball; gently press the ball into a disc shape and place it on a baking tray; S600 Baking: Place the baking tray in a preheated oven at 180℃ and bake for 22 minutes, until the surface of the prickly pear pastry is golden brown and the edges are slightly charred; S700 Cooling: Remove the baked prickly pear pastries from the oven and place them on a cooling rack to cool to room temperature.

[0136] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A prickly pear fruit powder, characterized in that... Prepared by the following method: S1. Raw material selection: Select prickly pear fruits that are moderately ripe, free from pests and diseases, and free from rot; S2. Cleaning: In a closed environment filled with nitrogen, use low-concentration ozone water for short-term sterilization and cleaning, then rinse with purified water rinsed with nitrogen and drain. S3. Thorn and pit removal: Under a nitrogen atmosphere at 5-10℃, mechanical methods are used to remove the thorns from the surface of the prickly pear and the pit from the inside. S4. Crushing and Pulping: In a closed pulper filled with nitrogen, the treated prickly pear fruit is crushed and pulped at a low temperature of 2-10℃, while 0.1-1% of natural color-protecting antioxidant is added. S5. Compound enzymatic hydrolysis: Put the slurry from step S4 into an enzymatic hydrolysis tank, add 0.1-0.8% compound enzyme, and carry out enzymatic hydrolysis for 0.5-2 hours under nitrogen protection and at 25-35℃. After the enzymatic hydrolysis is completed, quickly raise the temperature to 85-90℃ to inactivate the enzyme, and then quickly cool down to 1-4℃. S6. Degassing and Fine Filtration: Under nitrogen protection, the enzymatically hydrolyzed slurry is subjected to low-temperature vacuum degassing to further remove dissolved oxygen and gases produced during fermentation, thereby reducing oxidation. Diatomaceous earth filtration or membrane filtration at 1-10℃ is used to remove large molecular impurities, residual fruit residue, and fine particles of seeds, resulting in clear or slightly turbid prickly pear juice. The prickly pear juice is collected in a container filled with nitrogen. S7. Vacuum Concentration: The prickly pear juice is concentrated using vacuum concentration equipment at 35-45℃ and high vacuum. S8, Gradient freeze-drying: S81. Pre-cooling and pre-freezing: Under nitrogen protection, the concentrate is rapidly transferred to a freeze-drying tray or container pre-cooled to -40°C for gradient cooling pre-freezing: First, the temperature is rapidly lowered to -20°C to -30°C to form small ice crystals and reduce physical damage to cell structures; then, the temperature is further lowered to -40°C to -60°C and held for 1-3 hours to ensure complete freezing. S82, Gradient Sublimation Drying: The material frozen in step S81 is placed in a vacuum freeze dryer. First, under high vacuum and at 10-20℃, the temperature of the separator is slowly increased to allow the ice crystals to sublimate directly. Second, the temperature of the separator is further increased to 30-40℃, and bound water is removed under high vacuum, reducing the moisture content of the material to <3%. S9. Ultrafine grinding: The freeze-dried blocks from step S8 are ground in an ultrafine grinder filled with nitrogen to obtain fine freeze-dried fruit powder with a particle size D90 < 50 μm.

2. The prickly pear fruit powder according to claim 1, characterized in that: The natural color-protecting antioxidant mentioned in step S4 is one or two of grape seed extract, rosemary extract, tea polyphenols, or green tea extract.

3. The prickly pear fruit powder according to claim 1, characterized in that: The complex enzyme mentioned in step S5 is composed of pectinase, cellulase and flavor enzyme in a weight ratio of 1:1-2:0.2-0.

6.

4. The prickly pear fruit powder according to claim 1, characterized in that... The high vacuum level mentioned in step S7 is 10-100 Pa.

5. A high-vitamin C prickly pear pastry, comprising a crust and a filling, characterized in that... The crust comprises, by weight, the following components: 50-70 parts wheat flour, 20-30 parts butter, 15-25 parts low-GI brown sugar, 10-15 parts eggs, and 5-10 parts milk powder; the filling comprises, by weight, the following components: 30-50 parts winter melon puree, 10-20 parts butter, 8-15 parts prickly pear powder, 10-20 parts maltitol, 5-10 parts prickly pear fruit powder as described in any one of claims 1-3, and 10-20 parts prickly pear juice.

6. The high-vitamin C prickly pear crisp according to claim 5, characterized in that: The prickly pear powder is prepared by the following method: S101. Raw material selection: Select prickly pear fruits that are moderately mature, free from pests and diseases, and free from rot. S102. Cleaning: Place the prickly pear fruit in clean water, add an appropriate amount of salt, soak for 10-15 minutes to remove impurities and pesticide residues on the surface, and then rinse with clean water. S103. Juicing: Juice is extracted using a juicer; S104, Spray drying: Prickly pear juice is prepared into prickly pear powder by spray drying.

7. The high-vitamin C prickly pear crisp according to claim 6, characterized in that: The mass ratio of salt to water is 0.2-0.4:

1.

8. The high-vitamin C prickly pear crisp according to claim 5, characterized in that: The GI brown sugar is prepared by the following method: S201. Making sugarcane juice: Select fresh, high-sugar, non-GMO sugarcane, press it at 20-30℃ to obtain virgin sugarcane juice, and use membrane filtration technology to remove suspended impurities, colloidal substances and some large molecular proteins. S202, Partial Enzymatic Conversion: 30-50% of the purified sugarcane juice is introduced into an enzymatic reaction tank, and 0.2-0.8% of β-fructosylase and / or fructosyltransferase is added. Enzymatic hydrolysis is carried out at 50-60℃ and pH 4.5-5.5 for 2-6 hours. After enzymatic hydrolysis, the mixture is pasteurized at 72-75℃ for 15-30 seconds to inactivate the enzyme. S203, Functional Fiber Blending: Soluble dietary fiber powder is vigorously stirred and mixed evenly with enzymatically hydrolyzed juice and unenzymatically hydrolyzed juice in a mixing tank to obtain a mixed juice, wherein the soluble dietary fiber powder accounts for 15%-30% of the dry weight of the final product; S204. Low-temperature vacuum concentration: The mixed juice is fed into a low-temperature vacuum concentration device, and the evaporation temperature is controlled at 50-65℃. Concentration is carried out under high vacuum. S205, Flavor Adjustment: Add 0.01-0.05% of natural vanilla extract to the concentrated syrup in step S204; S206, Slow-release sugar control: The concentrated syrup is divided into two parts. The first part accounts for 70-80% of the total concentrated syrup, and the second part accounts for 20-30% of the total concentrated syrup. The second part of the concentrated syrup is mixed with the wall material and formed into microencapsulated sugar powder particles by spray drying. S207. Mixing, Cooling and Shaping: Mix the first part of concentrated syrup and microencapsulated sugar granules in a mixer at a controlled temperature of 70-80℃ until they are fully mixed. Pour the mixture into a mold and allow it to cool and crystallize slowly at 30-40℃. After cooling to the appropriate hardness, cut it into the desired shape.

9. The high-vitamin C prickly pear crisp according to claim 8, characterized in that: The soluble dietary fiber powder mentioned in step S203 is one or a mixture of two or more of resistant dextrin, polydextrose, galactooligosaccharides, and high-purity inulin.

10. The high-vitamin C prickly pear crisp according to claim 5, characterized in that... The high-vitamin C prickly pear crisp is prepared by the following method: S300, Making puff pastry S301. Butter softening: Cut the butter into small pieces and let it soften at room temperature. Use an electric mixer to stir until smooth. S302. Add sugar and stir: Add low-GI brown sugar and continue stirring until well combined, allowing the butter to fully absorb the sugar and slightly increase in volume; S303. Add egg liquid: Add egg liquid in 2-3 batches, stirring until the egg liquid is completely incorporated into the butter before adding the next batch, stirring until a smooth paste is formed. S304. Mixed Powders: Mix wheat flour and milk powder evenly, sift, and then add to the butter mixture; S305. Knead into dough: Stir slightly with a scraper, then knead into dough by hand until the dough has a certain softness but is not sticky. Refrigerate the dough for 30-60 minutes. S400, Making the filling Place the butter in a pot and heat over low heat until melted; add the winter melon puree and stir-fry evenly until the moisture content of the winter melon puree decreases and it becomes thick; add the prickly pear powder, maltitol, and prickly pear fruit powder and continue to stir-fry to mix all the ingredients thoroughly; slowly pour in the prickly pear juice while stirring, and stir-fry continuously until the filling can be formed into a ball and does not stick to the bottom of the pot; turn off the heat and let the filling cool to room temperature; S500, Filling and Shaping Take out the chilled puff pastry dough, divide it into small pieces, and roll them into thin sheets; place an appropriate amount of filling in the center of the puff pastry sheet, gather the edges of the puff pastry upwards, pinch the ends to seal, and roll it into a ball; gently press the ball into a disc shape and place it on a baking tray; S600, Baking Place the baking tray in a preheated oven at 170-180℃ and bake for 18-22 minutes, until the prickly pear pastries are golden brown and the edges are slightly charred. S700, Cooling Remove the baked prickly pear pastries from the oven and place them on a cooling rack to cool to room temperature.