阅读说明：本技术 一种富含紫薯花青素低糖果脯加工新方法 (Novel processing method of low-sugar preserved fruit rich in purple sweet potato anthocyanin ) 是由 谭益升 朱军龙 杨斌 于 2018-09-15 设计创作，主要内容包括：本发明公开了一种富含紫薯花青素低糖果脯加工新方法,涉及食品领域,具体为低糖紫薯果脯的加工方法,包括以下步骤：1)原材料预处理；2)护色硬化；3)糖煮；4)糖渍；5)烘干；6)包装存储；本发明通过果脯的加工所用到的糖溶液的配方和配比,在不改变果脯甜味的情况下降低了果脯的含糖量,使果脯制品更加营养健康,更加符合现代人品对食品要求；本发明还通过超声波浸渍工艺提高了果脯内糖的分散度,改善了果脯制品的口感。(The invention discloses a novel method for processing low-sugar preserved purple sweet potato rich in purple sweet potato anthocyanin, relates to the field of food, and particularly relates to a method for processing low-sugar preserved purple sweet potato, which comprises the following steps: 1) pretreating raw materials; 2) color protection and hardening; 3) boiling with sugar; 4) sugar soaking; 5) drying; 6) packaging and storing; according to the formula and the proportion of the sugar solution used for processing the preserved fruit, the sugar content of the preserved fruit is reduced under the condition of not changing the sweet taste of the preserved fruit, so that the preserved fruit product is more nutritional and healthy, and meets the requirements of modern people on food; the invention also improves the dispersion degree of sugar in the preserved fruit by the ultrasonic dipping process and improves the taste of the preserved fruit product.)

1. A novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin is characterized by comprising the following steps:

pretreatment of raw materials: selecting smooth purple sweet potatoes without disease spots, washing residues on the surfaces of the purple sweet potatoes with flowing clear water, peeling the purple sweet potatoes, and then slicing or slitting the purple sweet potatoes to obtain purple sweet potato blocks;

color protection and hardening: placing the purple sweet potato pieces in a compound liquid composed of citric acid, calcium chloride and salt, treating for 2.5h at normal temperature, repeatedly rinsing with clear water to remove the surface compound liquid, and draining water for later use;

sugar boiling: putting the purple sweet potato blocks processed in the step 2) into prepared sugar solution and boiling the purple sweet potato blocks to be transparent;

sugar curing: placing the purple sweet potato blocks cooked with sugar into a sugar soaking device containing sugar solution with the same components as those in the step 3) for soaking for 24 hours, taking out, and draining the sugar solution to obtain the sugar soaked purple sweet potato blocks;

drying: putting the sugared purple sweet potato blocks into an oven, and drying until the surfaces of the purple sweet potato blocks are not sticky any more;

packaging and storing: and cooling and sterilizing the dried purple sweet potato blocks, packaging by using a sealing bag, and storing in a low-temperature environment.

2. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in claim 1, wherein in the step 2), the concentrations of citric acid, calcium chloride and salt in the compound liquid are 0.2%, 0.5% and 0.6% respectively.

3. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in claim 2, wherein in the step 3) and the step 4), the sugar solution is prepared from xylitol, honey, glucose and water in a ratio.

4. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in claim 3, wherein the sugar solution comprises 15-20 parts by weight of xylitol, 5-10 parts by weight of honey and 5-10 parts by weight of glucose per 100 parts by weight of sugar solution.

5. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in claim 2, wherein 30 parts by mass of hawthorn juice is added into the sugar solution in the steps 3) and 4).

6. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in any one of claims 1 to 5, wherein in the step 4), the sugaring equipment is an ultrasonic temperature control dipping tank.

7. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in any one of claims 1 to 5, wherein in the step 6), the sealed bag is filled with nitrogen.

8. A preserved fruit product processed by the novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit of any one of claims 1 to 7.

Technical Field

The invention relates to the field of foods, and particularly relates to a novel processing method of a low-sugar preserved fruit rich in purple sweet potato anthocyanin.

Background

The preserved fruit is a food made up by using fresh fruit through the main processes of peeling, taking kernel, boiling in sugar water, soaking, drying, finishing and packaging, etc., and is bright and transparent, its surface is dry, and its water content is below 20%. The preserved fruits are various in types, and the famous traditional products comprise preserved apples, preserved tamarinds, preserved apricots, preserved pears, preserved peaches, green plums, hawthorn slices, preserved fruit rolls and the like; however, the sugar content of the traditional preserved fruit is up to more than 60%, and as the living standard of people is improved and the food is diversified, the health concept of the food for consumers becomes mature day by day, and the food with high sugar content is not suitable for the requirements of modern consumers. Therefore, the research of low-sugar preserved fruits is carried out.

The purple sweet potato anthocyanin is a natural anthocyanin extracted from root tuber, stem leaf and leaves of purple sweet potato, belongs to anthocyanin substances, is bright and natural in color, non-toxic and free of special smell, has the functions of resisting mutation, resisting oxidation, relieving liver dysfunction, resisting tumor, resisting high-grade, high-grade and high-grade nutrition, pharmacology and health care, and is an ideal edible natural antioxidant resource.

Disclosure of Invention

The invention aims to provide a novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin, and aims to solve the problems in the background technology.

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

a novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin is characterized by comprising the following steps:

1) pretreatment of raw materials: selecting smooth purple sweet potatoes without disease spots, washing residues on the surfaces of the purple sweet potatoes with flowing clear water, peeling the purple sweet potatoes, and then slicing or slitting the purple sweet potatoes to obtain purple sweet potato blocks;

2) color protection and hardening: placing the purple sweet potato pieces in a compound liquid composed of citric acid, calcium chloride and salt, treating for 2.5h at normal temperature, repeatedly rinsing with clear water to remove the surface compound liquid, and draining water for later use;

3) sugar boiling: putting the purple sweet potato blocks processed in the step 2) into prepared sugar solution and boiling the purple sweet potato blocks to be transparent;

4) sugar curing: placing the purple sweet potato blocks cooked with sugar into a sugar soaking device containing sugar solution with the same components as those in the step 3) for soaking for 24 hours, taking out, and draining the sugar solution to obtain the sugar soaked purple sweet potato blocks;

5) drying: putting the sugared purple sweet potato blocks into an oven, and drying until the surfaces of the purple sweet potato blocks are not sticky any more;

6) packaging and storing: and cooling and sterilizing the dried purple sweet potato blocks, packaging by using a sealing bag, and storing in a low-temperature environment.

Further, in the step 2), the concentrations of citric acid, calcium chloride and salt in the compound liquid are 0.2%, 0.5% and 0.6% respectively.

Further, in the step 3) and the step 4), the sugar solution is prepared by mixing xylitol, honey, glucose and water.

Furthermore, each 100 parts by weight of the sugar solution contains 15-20 parts of xylitol, 5-10 parts of honey and 5-10 parts of glucose.

Still further, in the step 3) and the step 4), 30 parts by mass of hawthorn juice is added into the sugar solution.

Still further, in the step 4), the sugaring equipment is an ultrasonic temperature control dipping tank.

Still further, in step 6), the sealed bag is filled with nitrogen

A preserved fruit product processed by the novel processing method of the low-sugar preserved fruit rich in purple sweet potato anthocyanin is provided.

Compared with the prior art, the invention has the beneficial effects that:

1. the invention enables the processed preserved fruit to be more beneficial to the health by replacing the sucrose used in the processing of the preserved fruit with the healthier xylitol.

2. The preserved fruit prepared from the purple sweet potatoes is rich in nutrition and beneficial to body health.

3. The invention improves the dispersion degree of the sugar in the preserved fruit by an ultrasonic dipping method, so that the sugar in the preserved fruit is more uniform and the preserved fruit has better taste.

Detailed Description

The technical solution of the present invention will be described in further detail with reference to specific embodiments.