阅读说明：本技术 一种水果山药沙琪玛及其制备方法 (Fruit Chinese yam caramel treats and preparation method thereof ) 是由 周建华 范晓丹 陈悦臻 王小晶 于 2020-06-05 设计创作，主要内容包括：本发明提供一种水果山药沙琪玛及其制备方法,属于食品加工技术领域。本发明创造性的将铁棍山药、荸荠、香蕉、菠萝、猕猴桃和传统的沙琪玛制作工艺有机的结合起来,从而研制出一种水果山药沙琪玛,既克服了传统沙琪玛营养价值低,甜腻易发胖的缺点又保留了沙琪玛口感脆糯的优点,还增强了其营养价值,具有良好的推广食用价值。(The invention provides a fruit Chinese yam caramel treats and a preparation method thereof, and belongs to the technical field of food processing. The invention creatively combines the iron stick yam, water chestnut, banana, pineapple, kiwi fruit and the traditional caramel treats manufacturing process organically, thereby developing the fruit yam caramel treats, not only overcoming the defects of low nutritive value, sweetness and easiness in fatness of the traditional caramel treats, but also keeping the advantages of crisp and glutinous mouthfeel of the caramel treats, enhancing the nutritive value of the caramel treats and having good popularization and edible values.)

1. The fruit Chinese yam caramel treats are characterized by comprising raw materials of iron stick Chinese yam, water chestnut, banana, pineapple and kiwi.

2. The fruit yam saqima of claim 1, wherein the mass ratio of the dioscorea opposita, the chufa, the banana, the pineapple and the kiwi is 1-3: 1-3: 0.8-1.2: 0.8-1.2: 0.8 to 1.2; preferably 2:2:1:1: 1.

3. The fruit yam caramel treats of claim 1, further comprising dried fruit products and/or nuts;

preferably, the dried fruit products include, but are not limited to, dried cranberries and dried blueberries;

preferably, the nuts include, but are not limited to, hazelnuts, cashews, and walnuts.

4. A process for the preparation of fruit yam sachima as claimed in any of claims 1 to 3, comprising:

s1, pretreating the raw materials of the fruit yam caramel treats, making the raw materials into strips, and freezing the strips;

s2, carrying out vacuum freeze drying treatment on the raw material processed in the step S1;

s3, mixing the syrup with the raw materials processed in the step S2 uniformly, and pressing and forming the mixture by a mold to obtain the syrup.

5. The method according to claim 4, wherein the step S1 includes the following steps:

selecting rhizoma Dioscoreae with uniform thickness, no scar and mildew, cleaning, steaming, taking out, cooling, and peeling; cutting peeled Chinese yam into strips, and freezing for 20-28 hours, preferably 24 hours; the specific specification of the yam strip is 0.4-0.6 × 3-5 (cm), preferably 0.5 × 0.5 × 4 (cm);

selecting water chestnuts with smooth and complete surfaces, no mildew, no germination and uniform sizes, cleaning, removing peels, cutting into strips, and freezing for 20-28 hours, preferably for 24 hours; the specific specification of the water chestnut strips is 0.5-0.8 multiplied by 2-4 (cm), preferably 0.6 multiplied by 3 (cm);

selecting the octa-ripe bananas with golden surfaces, integrity, delicacy and no browning, peeling, cutting into strips, and freezing for 20-28 hours, preferably for 24 hours; the specific specification of the banana strip is 0.5-0.8 multiplied by 4-6 (cm), preferably 0.6 multiplied by 5 (cm);

further preferably, the bananas are subjected to cutting treatment after the silk twines are removed;

selecting nine-part cooked pineapples with complete surfaces without mildew and scaly orange yellow, peeling, cutting into strips in a shaft cutting mode, and freezing for 24 hours in a refrigerator; the specific specification of the pineapple strip is 0.5-0.8 × 4-6 (cm), preferably 0.6 × 0.6 × 5 (cm);

selecting smooth-surface and hairless yellow-core kiwi fruits, peeling, cutting into strips, and freezing for 20-28 hours, preferably 24 hours; the specific specification of the yellow-core kiwi fruit is 0.5-0.8 multiplied by 2-5 (cm), preferably 0.6 multiplied by 3 (cm).

6. The preparation method of claim 4, wherein in the step S3, the mass ratio of the syrup to the sum of the raw materials treated in the step S2 is 1: 12-14, preferably 1: 13.

7. the preparation method according to claim 4, wherein the syrup is mixed with the raw materials to obtain a mixture, and the dried fruit product and/or nuts are added on the surface of the mixture;

the mass ratio of the dried fruit product to the mixture is 1: 20-30, preferably 1: 30, of a nitrogen-containing gas;

the mass ratio of the nuts to the mixture is 1: 20-30, preferably 1: 30.

8. the method according to claim 4, wherein the mold has a thickness of 2 to 4cm, preferably 3 cm;

after the mould is pressed and formed, cutting the fruit Chinese yam caramel treats into small pieces, and independently vacuum-packaging;

the specification of the fruit Chinese yam caramel treats is 4-6 multiplied by 2-4 (cm), and preferably 5 multiplied by 3 (cm).

9. The method of claim 4, wherein the syrup is prepared by a method comprising:

decocting white granulated sugar, maltose and water, and stirring continuously during decocting to prevent sticking; during the decoction, large bubbles are firstly added, then small bubbles are added, the decoction can be finished by drawing, and the syrup is cooled to room temperature;

preferably, the mass ratio of the white granulated sugar to the maltose to the water is 3-5: 1-3; further preferably 4:2: 2.

10. The method according to claim 4, wherein the step S3 is performed under ultraviolet irradiation.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a fruit Chinese yam caramel treats and a preparation method thereof.

Background

The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.

Saqima is also called "saqima", "saqima" and the like, and is called "mare" in hong kong, which is a distinctive pastry of china from an Manchu nationality. The caramel treats flour as a raw material, and is prepared by frying or baking the raw material and taking syrup as a binding agent. The product is well received by consumers due to the characteristics of golden yellow and attractive color, aromatic flavor, crisp and soft taste and the like. The caramel treats which are already available in the market at present have sesame flavor, milk flavor, caramel flavor, chocolate flavor and table flavor, and also have some novel caramel treats, such as red date caramel treats, rose caramel treats, purple potato whole powder caramel treats, sugar-free tartary buckwheat caramel treats, barley-brown nougat caramel treats, mung bean caramel treats, Durem caramel treats, coix seed aluminum-free caramel treats and the like. However, the inventor finds that the caramel treats are prepared by adding one or more auxiliary materials on the basis of the traditional caramel treats, and harmful substances brought by frying or baking are not solved.

The Tiegun yam is rich in various bioactive components, has the effects of nourishing the heart and the lung, and has the tonifying effects on thymus, spleen, pancreas, liver, kidney and gonad. The flavone and polysaccharide substances have the effects of preventing cardiovascular diseases and enhancing immunity. However, the fresh Chinese yam contains more water and is easy to mildew, and the economic value is reduced. At present, fresh Chinese yam, Chinese yam powder and dried Chinese yam products are mainly sold in the market.

The water chestnuts are named as 'Jiangnan ginseng' and 'underground snow pears', contain various active ingredients such as flavonoids, polyphenols and polysaccharides, have the effects of stabilizing middle warmer and replenishing qi, clearing heat and promoting appetite, helping digestion and reducing phlegm, promoting urination and relaxing bowels, and have great effects on ensuring human health due to trace elements. But the water chestnut has higher water content and thin peel, and is easy to dehydrate and shrink; the surface has large moisture, so that bacteria are easy to breed and further rotten; the fresh-cut water chestnuts are easy to turn yellow and brown, the fresh-keeping technology is adopted, the storage of the water chestnuts is not facilitated, and the eating of the water chestnuts is limited. Water chestnut products in the current market are water chestnut paste, water chestnut cakes and water chestnut cakes, and the water chestnuts are generally processed into powder to be used as stuffing or directly eaten.

The banana has high vitamin A and vitamin C content and high potassium mineral content, and has the effects of moistening lung for arresting cough, preventing constipation, reducing blood pressure and the like. The 5-hydroxytryptamine contained in banana is helpful for relieving fatigue and regulating mood, so that the banana is called 'happy fruit'. The natural resistant starch contained in bananas helps to control body weight. However, the bananas are fruits with breathing jump type, the skin turns yellow after the bananas are ripe, the pulp turns soft, the bananas are easy to be damaged by machinery, the loss rate of the products reaches 50 percent, and the commercial value of the bananas is greatly reduced. Banana products in the market at present comprise banana cakes, apple banana bread, banana puree, banana biscuits and the like.

The pineapple has higher fructose, glucose, vitamin A, vitamin B, vitamin C, calcium, phosphorus, potassium and other elements, and has the effects of stimulating appetite, promoting the production of body fluid to quench thirst, relieving heat and relieving summer heat and the like. The special enzyme in pineapple has the functions of dissipating blood clots, avoiding blood vessel obstruction and acidolyzing fat, and is favorable to protecting heart and slimming. However, glycosides and bromelain in pineapple can cause tongue numbness, which affects pineapple consumption. At present, pineapples are used as fruit particle products in the market, such as canned pineapples, pineapple yogurt and the like.

The kiwi fruit is rich in vitamin C (62mg/100g) and vitamin K, and has dietary fiber content (2.6 +/-0.13)% higher than that of common vegetables and fruits, and has the effects of reducing blood fat, inhibiting tumor cells, improving human immunity and the like. However, the kiwi fruit is a typical climacteric fruit, has thin skin and much juice, is easy to soften and rot and mildew during storage, and reduces the production benefit.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides a fruit yam caramel treats and a preparation method thereof. The invention creatively combines the iron stick yam, water chestnut, banana, pineapple, kiwi fruit and the traditional caramel treats manufacturing process organically, thereby developing the fruit yam caramel treats, not only overcoming the defects of low nutritive value, sweetness and easiness in fatness of the traditional caramel treats, but also keeping the advantages of crisp and glutinous mouthfeel of the caramel treats, enhancing the nutritive value of the caramel treats and having good popularization and edible values.

In order to achieve the technical purpose, the invention relates to the following technical scheme:

in a first aspect of the invention, the fruit yam saqima is provided, and the raw materials of the fruit yam saqima comprise iron stick yam, water chestnut, banana, pineapple and kiwi.

Wherein the mass ratio of the dioscorea opposita, the water chestnuts, the bananas, the pineapples and the kiwi fruits is 1-3: 1-3: 0.8-1.2; preferably 2:2:1:1: 1.

Further, the fruit yam caramel treats also comprise dried fruit products and/or nuts;

wherein the dried fruit product includes but is not limited to dried cranberries and dried blueberries.

The nuts include, but are not limited to, hazelnuts, cashews, and walnuts.

In a second aspect of the present invention, there is provided a preparation method of the above fruit yam sachima, the preparation method comprising:

s1, pretreating the raw materials of the fruit yam caramel treats, making the raw materials into strips, and freezing the strips;

s2, carrying out vacuum freeze drying treatment on the raw material processed in the step S1;

s3, mixing the syrup with the raw materials processed in the step S2 uniformly, and pressing and forming the mixture by a mold to obtain the syrup.

The specific method of step S1 includes:

selecting rhizoma Dioscoreae with uniform thickness, no scar and mildew, cleaning, steaming, taking out, cooling, and peeling; cutting peeled Chinese yam into strips, and freezing for 20-28 hours, preferably 24 hours; the specific specification of the yam strip is 0.4-0.6 × 3-5 (cm), preferably 0.5 × 0.5 × 4 (cm);

selecting water chestnuts with smooth and complete surfaces, no mildew, no germination and uniform sizes, cleaning, removing peels, cutting into strips, and freezing for 20-28 hours, preferably for 24 hours; the specific specification of the water chestnut strips is 0.5-0.8 multiplied by 2-4 (cm), preferably 0.6 multiplied by 3 (cm);

selecting the octa-ripe bananas with golden surfaces, integrity, delicacy and no browning, peeling, cutting into strips, and freezing for 20-28 hours, preferably for 24 hours; the specific specification of the banana strip is 0.5 to 0.8 × 4 to 6(cm), preferably 0.6 × 0.6 × 5 (cm).

Further preferably, the bananas are subjected to silk-removing and then are subjected to slitting treatment.

Selecting nine-part cooked pineapples with complete surfaces without mildew and scaly orange yellow, peeling, cutting into strips in a shaft cutting mode, and freezing for 24 hours in a refrigerator; the specific specification of the pineapple strip is 0.5 to 0.8 × 4 to 6(cm), preferably 0.6 × 0.6 × 5 (cm).

Selecting smooth-surface and hairless yellow-core kiwi fruits, peeling, cutting into strips, and freezing for 20-28 hours, preferably 24 hours. The specific specification of the yellow-core kiwi fruit is 0.5-0.8 multiplied by 2-5 (cm), preferably 0.6 multiplied by 3 (cm).

In the step S3, the mass ratio of the syrup to the sum of the raw materials processed in the step S2 is 1: 12-14, preferably 1: 13.

uniformly mixing the syrup and the raw materials to obtain a mixture, and adding a dried fruit product and/or nuts on the surface of the mixture;

the mass ratio of the dried fruit product to the mixture is 1: 20-30, preferably 1: 30, of a nitrogen-containing gas;

the mass ratio of the nuts to the mixture is 1: 20-30, preferably 1: 30.

the thickness of the die is 2-4 cm, and preferably 3 cm.

After the mould is pressed and formed, the fruit Chinese yam caramel treats are cut into small pieces and are separately packaged in vacuum.

The specification of the fruit Chinese yam caramel treats is 4-6 multiplied by 2-4 (cm), and preferably 5 multiplied by 3 (cm).

The syrup preparation method comprises:

decocting white granulated sugar, maltose and water, and stirring continuously during decocting to prevent sticking; during the decoction, large bubbles are firstly added, then small bubbles are added, the decoction can be finished by drawing, and the syrup is cooled to the room temperature.

Wherein the mass ratio of the white granulated sugar to the maltose to the water is 3-5: 1-3; preferably 4:2: 2.

Preferably, the step S3 is performed under ultraviolet irradiation conditions to perform sterilization.

The beneficial technical effects of one or more technical schemes are as follows:

(1) the traditional caramel treats preparation comprises a high-temperature frying step, harmful carcinogens such as benzopyrene and the like can be generated by repeated high temperature of grease, and a large amount of grease and fatty acid can also hurt the liver and cause obesity and the like. The traditional caramel treats is changed from flour serving as a main raw material to fruits and Chinese yams serving as main raw materials, so that the single characteristic of the raw materials is improved. The technical scheme treats the fruits and the Chinese yams by a freeze drying technology, thereby not only eliminating the harm caused by frying, but also furthest reserving the nutritional ingredients in the fruits.

(2) The fruit Chinese yam caramel treats prepared by the technical scheme improves the sweet and greasy taste of the traditional caramel treats, removes the intake of grease, and increases the fragrance of fruits. The fruit yam caramel treats not only have the soft and glutinous mouthfeel of the yam and the bananas, but also have the crisp and sweet fragrance of the water chestnuts, and also have the crisp and silky sour taste of the pineapples and the kiwi fruits. The bite firstly gives a crisp feel, the chewing gives a soft and glutinous feel, and then the taste buds are full of sweet and sour tasty and refreshing. The taste of the mango is mixed together, and the mango is sour, sweet and capable of being eaten, so that taste buds of the mango can be greatly met while people enjoy leisure snacks.

(3) The fruit yam caramel treats prepared by the technical scheme uses the fruit yam as a raw material, so that the nutrition is greatly improved, and a plurality of effects are increased.

The five food materials all contain rich mineral substances, and the potassium content of the Chinese yam is highest; the water chestnut has the highest magnesium content; the contents of trace elements of potassium and magnesium in the bananas are several times of those of the pineapples and the kiwi fruits, but the contents of zinc and iron are not higher than those of the pineapples and the kiwi fruits, so that the zinc and the iron can be complemented on the trace elements, the osmotic pressure in a body can be adjusted by matching the bananas with the kiwi fruits, and the banana has the function of reducing blood pressure.

The five food materials including the Chinese yam, the water chestnut, the banana, the pineapple and the kiwi fruit all contain various vitamins, can form complementary action, and can play roles in resisting oxidation, removing free radicals, resisting tumors, reducing blood fat, relieving fatigue and the like by taking various vitamins.

(4) The fruit yam caramel treats prepared by the technical scheme is more fresh, bright and attractive by taking white yams, water chestnuts, yellow bananas, kiwi fruits and pineapples as raw materials and adding a little dried cranberries, dried blueberries and nuts as ornaments. By adopting the transparent package, the appearance can present beautiful visual effect.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings according to the provided drawings without creative efforts.

Fig. 1 is a diagram of a finished product of fruit yam sachima prepared in example 1 of the present invention.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.

As mentioned above, the current commercial caramel treats are generally too greasy, have single nutrient components and do not solve the problem of harmful substances caused by frying or baking.

In view of the above, in one embodiment of the present invention, a fruit yam sachima is provided, which comprises raw materials of dioscorea opposita, chufa, banana, pineapple and kiwi.

Wherein the mass ratio of the dioscorea opposita, the water chestnuts, the bananas, the pineapples and the kiwi fruits is 1-3: 1-3: 0.8-1.2; preferably 2:2:1:1: 1.

The nutrition mechanism of the raw materials used in the invention is as follows:

the Tiegun yam is the best product of yam, wherein the yam contains 18 amino acids, 8 of the yam are essential amino acids, the content of glutamic acid is the highest and is as high as 302mg/(100g fresh weight), and aspartic acid and arginine are used as the next components; the mucin (43.74mg/g) in rhizoma Dioscoreae has effects of preventing fat deposition and cardiovascular disease, maintaining blood vessel elasticity, reducing subcutaneous fat accumulation, reducing atherosclerosis, and preventing collagen diseases.

The Chinese yam contains 27 kinds of fatty acid, and has a plurality of polyunsaturated fatty acids beneficial to human health; the polysaccharide in rhizoma Dioscoreae has effects of resisting oxidation, lowering blood sugar, resisting tumor, resisting mutation, and regulating immunity; the Chinese yam has the highest content of trace elements of potassium, and phosphorus, sodium, magnesium and the like are the second trace elements. Calcium in rhizoma Dioscoreae can prevent cardiovascular diseases; iron and zinc can activate various enzymes in the body, and act directly or indirectly on proteins and nucleic acids, cell proliferation and immune processes. The rhizoma Dioscoreae contains abundant carotene and vitamin B₁Vitamin B₂The content of vitamin C is 13mg/100 g. In addition, the starch contained in the Tiegun yam provides the soft and glutinous mouthfeel of the product.

The water chestnut contains 18 amino acids, the total content of the essential amino acids is 491.96mg/kg, the content of the aspartic acid is the highest, and lysine, glutamic acid, leucine and threonine are added; the highest content of trace elements in the water chestnut is magnesium, and the second is zinc and manganese. Magnesium participates in almost all metabolic activities of the human body; the zinc can promote the growth and development of human bodies, maintain the normal appetite of the human bodies, enhance the immunity of the human bodies, influence the metabolism and the normal vision of the vitamin A and the like; selenium element in corm Eleocharitis also has effect of preventing cancer.

In fresh water chestnut, 21.8g of carbohydrate, 1.5g of protein, 0.1g of fat, 0.5g of crude fiber, 68mg of phosphorus, 0.5g of iron, 0.01mg of carotene and vitamin B₁10.04mg, vitamin B₂0.02mg, vitamin C3 mg/100 g.

The water chestnut contains 0.8621% of total flavonoids, and has effects in reducing blood lipid, lowering blood sugar, lowering blood pressure, resisting oxidation, resisting aging, scavenging free radicals, resisting cancer, resisting bacteria, enhancing immunity, relieving inflammation, treating cardiovascular and cerebrovascular diseases, relieving pain, and protecting peptic ulcer.

Pantothenic acid contained in banana can relieve psychological stress and relieve depression; the banana contains resistant starch RS2, is not digested and absorbed by small intestine, and is fermented by microorganism in large intestine, and has effects of preventing intestinal diseases, preventing diabetes, controlling body weight, and reducing blood lipid; the banana contains more trace elements, and the content of potassium and magnesium is highest, so that the banana is used as a good choice for supplementing potassium and magnesium elements. Potassium can balance osmotic pressure and acid-base balance of human body, prevent hypertension, and participate in muscle contraction; magnesium can activate various enzyme systems of human body activity, has certain effect of relieving osteoporosis, and also has effect of relieving fatigue.

The phenolic acid in banana has the functions of resisting bacteria, resisting cancer, resisting oxidation, resisting inflammation and improving immunity, and also has the effects of promoting the health of intestinal tracts of human bodies, reducing obesity, improving emotion and the like; the vitamin A contained in banana can improve the resistance of human body and maintain normal fertility and vision; vitamin B₁Can resist beriberi, protect nervous system, promote appetite and promote digestion; vitamin B₂Can also promote the normal growth and development of human body; contains 14.21-34.07 mg/100g vitamin C, and has effects of preventing and treating iron deficiency anemia and pernicious anemia, promoting collagen formation and steroid metabolism, and maintaining normal functions of bone and teeth.

Every 100g of pineapple contains 0.5g of protein, 12g of carbohydrate, 0.1g of fat, 1.2 g of cellulose, 78.9mg of vitamin C, carotene and vitamin B₁Calcium, phosphorus, potassium and the like.

Bromelain contained in the pineapple has the effects of diminishing inflammation, removing swelling, preventing cardiovascular and cerebrovascular diseases, enhancing immunity, inhibiting the growth of cancer cells, inhibiting toxin secretion and the like; the pineapple protease can decompose protein, dissolve blood clots and fibrin, dilute blood fat and improve blood circulation; the sugar and metabolic sugar related enzyme system in the pineapple has the function of diuresis, and also has certain effects on nephritis, bronchitis and blood pressure reduction; the organic acid in the pineapple has the effects of regulating the immunity of the organism, resisting oxidation, inhibiting bacteria, diminishing inflammation, reducing blood sugar, softening blood vessels, promoting the absorption of calcium and phosphorus, reducing blood fat, promoting metabolism and the like; pineapple has 7 kinds of characteristic fragrance, mainly plays a role of ester compounds, and also has terpenes and aldehydes and ketones, so that people feel fresh and pleasant.

The kiwi fruit contains 17 amino acids required by human body, contains multiple microelements, and has the maximum magnesium content; the kiwi fruit has high content of various vitamins, vitamin C content of 62mg/100g, vitamin E and vitamin K, and vitamin B₂、B₆The Chinese medicinal composition has certain effects of maintaining beauty, keeping young, resisting scurvy, preventing cancer, resisting aging, enhancing immunity, preventing eye diseases and the like; the kiwi fruit also has good soluble dietary fiber, and has certain effects of preventing constipation, promoting digestion and the like.

In yet another embodiment of the present invention, the fruit yam caramel treats further comprise dried fruit products and/or nuts;

wherein the dried fruit product includes but is not limited to dried cranberries and dried blueberries.

The nuts include, but are not limited to, hazelnuts, cashews, and walnuts.

In another embodiment of the present invention, a preparation method of the fruit yam caramel treats is provided, wherein the preparation method comprises:

s1, pretreating the raw materials of the fruit yam caramel treats, making the raw materials into strips, and freezing the strips;

s2, carrying out vacuum freeze drying treatment on the raw material processed in the step S1;

s3, mixing the syrup with the raw materials processed in the step S2 uniformly, and pressing and forming the mixture by a mold to obtain the syrup.

In another embodiment of the present invention, the step S1 includes:

selecting rhizoma Dioscoreae with uniform thickness, no scar and mildew, cleaning, steaming, taking out, cooling, and peeling; cutting peeled Chinese yam into strips, and freezing for 20-28 hours, preferably 24 hours; the specific specification of the yam strip is 0.4-0.6 × 3-5 (cm), preferably 0.5 × 0.5 × 4 (cm);

selecting water chestnuts with smooth and complete surfaces, no mildew, no germination and uniform sizes, cleaning, removing peels, cutting into strips, and freezing for 20-28 hours, preferably for 24 hours; the specific specification of the water chestnut strips is 0.5-0.8 multiplied by 2-4 (cm), preferably 0.6 multiplied by 3 (cm);

selecting the octa-ripe bananas with golden surfaces, integrity, delicacy and no browning, peeling, cutting into strips, and freezing for 20-28 hours, preferably for 24 hours; the specific specification of the banana strip is 0.5 to 0.8 × 4 to 6(cm), preferably 0.6 × 0.6 × 5 (cm).

In yet another embodiment of the present invention, the bananas are processed by cutting after they have been removed from their silk network.

Selecting nine-part cooked pineapples with complete surfaces without mildew and scaly orange yellow, peeling, cutting into strips in a shaft cutting mode, and freezing for 24 hours in a refrigerator; the specific specification of the pineapple strip is 0.5 to 0.8 × 4 to 6(cm), preferably 0.6 × 0.6 × 5 (cm).

Selecting smooth-surface and hairless yellow-core kiwi fruits, peeling, cutting into strips, and freezing for 20-28 hours, preferably 24 hours. The specific specification of the yellow-core kiwi fruit is 0.5-0.8 multiplied by 2-5 (cm), preferably 0.6 multiplied by 3 (cm).

In another embodiment of the present invention, in the step S3, the mass ratio of the syrup to the sum of the raw materials processed in the step S2 is 1: 12-14, preferably 1: 13.

after the syrup is uniformly mixed with the raw materials, adding a dried fruit product and/or nuts on the surface of the mixture;

the mass ratio of the dried fruit product to the mixture is 1: 20-30, preferably 1: 30, of a nitrogen-containing gas;

the mass ratio of the nuts to the mixture is 1: 20-30, preferably 1: 30.

the thickness of the die is 2-4 cm, and preferably 3 cm;

after the mould is pressed and formed, the fruit Chinese yam caramel treats are cut into small pieces and are separately packaged in vacuum.

The specification of the fruit Chinese yam caramel treats is 4-6 multiplied by 2-4 (cm), and preferably 5 multiplied by 3 (cm).

The syrup preparation method comprises:

decocting white granulated sugar, maltose and water, and stirring continuously during decocting to prevent sticking; during the decoction, large bubbles are firstly added, then small bubbles are added, the decoction can be finished by drawing, and the syrup is cooled to the room temperature.

Wherein the mass ratio of the white granulated sugar to the maltose to the water is 3-5: 1-3; preferably 4:2: 2.

In another embodiment of the present invention, the step S3 is performed under ultraviolet irradiation conditions to perform sterilization.

The invention is further illustrated by the following examples, which are not to be construed as limiting the invention thereto. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The test methods in the following examples, which are not specified under specific conditions, are generally carried out under conventional conditions.