阅读说明：本技术 一种树莓果泥及其制备方法 (Raspberry puree and preparation method thereof ) 是由 彭志愿 卢小停 于 2018-07-27 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体涉及一种树莓果泥及其制备方法,该树莓果泥包括如下重量份的组分：树莓110-130份、脱脂奶粉5-8份、五指毛桃提取物2-5份、山楂酱1-7份、蜂胶提取物3-6份和白砂糖12-18份。本发明的树莓果泥以树莓作为主要的水果原料,树莓的营养成分丰富,易于人体吸收,有改善新陈代谢、提高免疫力的作用；以脱脂奶粉、五指毛桃提取物、山楂酱、蜂胶提取物和白砂糖作为辅料,在不添加任何食品添加剂的条件下,仍能让树莓果泥保持口感和保鲜。(The invention relates to the technical field of food processing, in particular to raspberry fruit puree and a preparation method thereof, wherein the raspberry fruit puree comprises the following components in parts by weight: 130 parts of raspberry 110-. The raspberry fruit paste takes the raspberries as main fruit raw materials, and the raspberries have rich nutrient components, are easy to absorb by a human body, and have the functions of improving metabolism and improving immunity; the defatted milk powder, the hispid fig extract, the hawthorn jam, the propolis extract and the white granulated sugar are used as auxiliary materials, and the raspberry puree can still keep the taste and fresh under the condition of not adding any food additive.)

1. A raspberry fruit puree, which is characterized in that: comprises the following components in parts by weight:

2. a raspberry puree as claimed in claim 1, wherein: each part of the skimmed milk powder is prepared from the following raw materials in parts by weight:

500 portions of milk

0.01-0.05 part of yeast chromium.

3. A raspberry puree as claimed in claim 2, wherein: the preparation method of each part of the skimmed milk powder comprises the following steps:

(11) weighing the milk and the yeast chromium according to the weight parts for later use;

(12) heating milk to 50-60 ℃, and performing centrifugal separation to obtain pre-skimmed milk;

(13) taking pre-skimmed milk, and performing membrane filtration and degreasing under the operation pressure of 0.01-0.2MPa to obtain skimmed milk;

(14) adding yeast chromium into the skimmed milk, stirring uniformly, homogenizing at 25-35 deg.C under 35-45MPa for 20-60min, and performing pasteurization and spray drying sequentially to obtain skimmed milk powder.

4. A raspberry puree as claimed in claim 3, wherein: the membrane filtration in the step (13) is cross-flow filtration or direct-flow filtration, and the pore diameter of the membrane is 0.1-10 μm.

5. A raspberry puree as claimed in claim 1, wherein: the preparation method of each part of the hispid fig extract comprises the following steps: taking 10-15 parts of hispid fig according to the parts by weight, grinding, shaking for 10-15h by using 65-70% ethanol solution in volume fraction at the temperature of 40-50 ℃ and the rotation speed of 250rpm, filtering, repeatedly extracting for 2-4 times, combining the filtrates, and concentrating to dryness to obtain the hispid fig extract.

6. A raspberry puree as claimed in claim 1, wherein: the preparation method of each part of the hawthorn jam comprises the following steps: taking 10-15 parts of hawthorn by weight, cleaning, removing kernels, quickly freezing at the temperature of-20 ℃ to-10 ℃, and crushing the frozen hawthorn to the granularity of 1-2mm to obtain the hawthorn jam.

7. A raspberry puree as claimed in claim 1, wherein: the preparation method of each part of the propolis extract comprises the following steps:

(21) weighing 10-15 parts of propolis raw material and 100-150 parts of 65-80% ethanol solution by volume for later use;

(22) rapidly freezing propolis raw materials at-20 deg.C to-10 deg.C, crushing the frozen propolis raw materials to particle size of 1-2mm, adding the ethanol solution of step (21), and heating to 30-45 deg.C under stirring to obtain propolis turbid solution;

(23) extracting the propolis turbid solution at 68-77 deg.C under reflux for 7-9 hr, cooling, filtering, and drying to obtain propolis extract.

8. A method of preparing a raspberry puree according to any of claims 1-7, characterized in that: the method comprises the following steps:

(31) weighing raspberry, skimmed milk powder, hispid fig extract, hawthorn jam, propolis extract and white granulated sugar according to the weight parts for later use;

(32) ultrasonically cleaning raspberry with starch solution with mass concentration of 5-8%, cleaning, washing with water, adding white sugar, and pulping to obtain pulp;

(33) adding hispid fig extract, propolis extract, skimmed milk powder and hawthorn jam into the pulp, stirring, adding a certain amount of complex enzyme, performing enzymolysis for 1-2h, and performing instantaneous sterilization at a certain temperature to obtain fruit pulp;

(34) subpackaging the fruit pulp, and then quickly freezing at a certain temperature to make the central temperature of the product reach-20 ℃ to-16 ℃ to obtain the raspberry fruit paste.

9. The method of making a raspberry puree of claim 8, wherein: in the step (33), the addition amount of the compound enzyme accounts for 0.01-0.03 wt% of the total amount of the raspberries, and the compound enzyme consists of pectinase and cellulase according to the weight ratio of 2: 2-4.

10. The method of making a raspberry puree of claim 8, wherein: in the step (32), the temperature of ultrasonic cleaning is 20-23 ℃, and the cleaning time is 10-20 min; in the step (33), the temperature of the instant sterilization is 118-; in the step (34), the quick-freezing temperature is-165 ℃ to-155 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to raspberry fruit paste and a preparation method thereof.

Background

The fruit paste is in the form of paste fluid of fruits, is a product processed by fresh fruits through the production processes of cleaning, selecting, pulping, modulating, concentrating, sterilizing and the like, has the unique flavor of natural fruits, is rich in fruit fragrance, mellow in taste and rich in nutrition, can be directly swallowed without chewing, is particularly suitable for children and old people, is deeply loved by consumers, and is natural green convenient food with development prospect.

At present, the fruit paste products produced by the industrial production in China have fewer varieties and are short in market, and chemically synthesized thickening agents such as sodium carboxymethylcellulose and sodium alginate are usually added in the process of making the fruit paste products for taste, quality guarantee and freshness preservation; chemically synthesized preservatives such as potassium sorbate, sodium benzoate, and the like. The use of a large amount of chemically synthesized thickeners and preservatives can affect the health of the human body and is not in accordance with the original intention of the fruit puree as a health food.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention aims to provide the raspberry fruit paste, the raspberries are used as main fruit raw materials, the nutrient contents of the raspberries are rich, the raspberries are easy to absorb by a human body, and the functions of improving metabolism and improving immunity are achieved; the defatted milk powder, the hispid fig extract, the hawthorn jam, the propolis extract and the white granulated sugar are used as auxiliary materials, and the raspberry puree can still keep the taste and fresh under the condition of not adding any food additive.

The invention also aims to provide a preparation method of the raspberry puree, the preparation method is simple to operate, convenient to control, high in production efficiency, low in production cost and applicable to large-scale production, and the prepared raspberry puree is stable in quality, good in taste, high in nutritional value, beneficial to health and long in quality guarantee period.

The purpose of the invention is realized by the following technical scheme: a raspberry fruit paste comprises the following components in parts by weight:

the raspberry fruit paste takes the raspberries as main fruit raw materials, and the raspberries have rich nutrient components, are easy to absorb by a human body, and have the functions of improving metabolism and improving immunity; the skimmed milk powder, the hispid fig extract, the hawthorn jam, the propolis extract and the white granulated sugar are used as auxiliary materials, so that the additional value of the raspberry is improved, and a new way for the comprehensive utilization of the raspberry is opened up; the added skimmed milk powder ensures that the raspberry fruit paste not only contains raspberry fragrance but also milk fragrance, improves the taste of the raspberry fruit paste and is beneficial to attracting consumers; the added hispid fig extract has the fragrance of coconut, and also has the effects of calming the liver, improving eyesight, nourishing yin, reducing pathogenic fire, invigorating spleen, stimulating appetite, promoting qi circulation, promoting fluid production, eliminating dampness, resolving stagnation, clearing liver, moistening lung and the like, and is beneficial to the health of human body; the added hawthorn jam has ruddy color, moderate sweet and sour, delicious taste and rich nutrition, and because the hawthorn contains rich vitamins, maslinic acid, citric acid, flavonoids and the like, the hawthorn jam has the curative effects of promoting digestion, relieving stasis, reducing blood fat and relieving arteriosclerosis, is suitable for people of all ages and is beneficial to the health of human bodies; the added propolis extract contains rich and unique bioactive substances, so that the propolis extract has multiple functions of resisting bacteria, diminishing inflammation, relieving itching, resisting oxidation, enhancing immunity, reducing blood sugar, reducing blood fat, resisting tumors and the like; the added white granulated sugar is mainly used for adjusting the sweetness of the raspberry fruit paste, has the effects of tonifying middle-jiao and Qi, harmonizing stomach and moistening lung, nourishing yin and arresting sweating, and can avoid the rise of blood sugar when being mixed with the propolis extract; the invention can keep the taste and the freshness of the raspberry puree without adding any food additive.

Wherein, 100 g of fresh raspberry fruit contains about 80 g of water, 0.7-1.5 g of protein, 0.5-0.8 g of fat, 5.6-13.6 g of total sugar, 0.85-2.6 g of organic acid, about 3 g of cellulose, about 22 mg of calcium, about 22 mg of phosphorus, about 20 mg of magnesium, about 168 mg of potassium, 0.26-0.7 mg of vitamin A, 0.030.1 mg of vitamin B, 0.9 mg of vitamin PP, 4.5-25 mg of vitamin C, 8 times of apple and 12 times of orange respectively, and has the functions of promoting metabolism, reducing blood pressure and blood fat and resisting arrhythmia, the total amino acid content of raspberry pulp exceeds 1 percent, far exceeds the amino acid content of common fruits, especially 8 amino acids necessary for human bodies, and is beneficial to the health of human bodiesCymene, and the like. In addition, the raspberry contains active ingredients such as anthocyanin, raspberry ketone, flavonoid, ellagic acid, argentum forgeable glycoside, superoxide dismutase and salicylic acid; the raspberry anthocyanin has strong lipid oxidation inhibition and cyclooxygenase inhibition effects, and also has the capability of inhibiting the proliferation of tumor cells such as esophageal cancer, breast cancer, lung cancer, gastric cancer and the like; raspberry ketone can activate skin sensory neuron IGF-I to promote hair growth and increase skin elasticity; raspberry ketone is aromatic component, can promote basal metabolism of human body, has effect of reducing fat content in vivo, and is helpful for relieving obesity and treating diseases caused by obesity; the flavonoids can be used for preventing cardiovascular and cerebrovascular diseases, inhibiting cancer cells, improving memory, and promoting blood circulation^2-And ROO reaction, block chain reaction and lipid peroxidation process initiated by free radical, thus playing an antioxidation role, raspberry flavone can coagulate and denature protein, have bacteriostasis and sterilization effects, have stronger inhibitory effect on Escherichia coli, Bacillus subtilis and Staphylococcus aureus, it is a natural food preservative; ellagic acid has remarkable endothelium-dependent vasodilatation effect, and is suggested to have cardiovascular protection effect, and can activate protein molecules in cells, wrap carcinogenic substances invading human body cells, discharge carcinogens out of body by utilizing the reverse phagocytic function of cell membranes, prevent the carcinogens from damaging cell nuclei, ensure gene integrity, and effectively resist carcinogenic substances and mutagenic organisms; the kumquat can inhibit monophenol enzyme and diphenolase activities of mushroom tyrosinase, so that the lag time of the mushroom tyrosinase for oxidizing tyrosine is obviously prolonged, and the kumquat has the effects of beautifying and resisting pigmentation; superoxide dismutase plays a role in maintaining the generation and the elimination dynamic balance of free radicals of organisms, maintaining normal physiological metabolism in organisms and improving the immunity of the organisms, and has unique functions in the aspects of preventing and treating aging, inflammation, tumor, radiation and the like; the salicylic acid can be used as anti-inflammatory, analgesic and antithrombotic agent, and can effectively prevent cardiovascular and cerebrovascular diseases such as hypertension and atherosclerosis and colorectal cancer after long-term consumption.

The hispid fig extract is prepared by using hispid fig as a raw material, the main active components of the hispid fig extract comprise psoralen, bergapten, β -sitosterol and apigenin, the psoralen is a photosensitive compound and acts on melanocytes which are not completely destroyed or normal near damaged cells under the irradiation of sunlight or ultraviolet rays, so that the tyrosinase activity is increased, the melanin synthesis is promoted, the hair color and luster are favorably improved, and the psoralen has the effects of resisting bacteria, resisting viruses, resisting coagulation, inhibiting tumors, regulating immunity and the like, can protect blood vessels and improve blood microcirculation, the bergapten is used as one of coumarin compounds, has the effects of resisting tumors, resisting escherichia coli, resisting fungi, resisting coagulation, killing insects and the like, improves the shelf life of raspberries, and is beneficial to the health of human bodies, β -sitosterol is a substance with physiological activity, can be used for synthesizing steroid hormones for regulating the metabolism of water, proteins, sugars and salts, has the effect of obviously reducing cholesterol, and the apigenin is a metal ion chelating agent which can reduce the free radical reaction involved in the free radical reaction, block the generation reaction of oxygen radicals, thereby reducing the serum oxidation reaction, inhibiting the biological activity of the oxidation of the raspberries, and improving the shelf life of the serum, and the oxidation of the apigenin, and the lipid in the serum of the oxidation of the serum.

The hawthorn jam is prepared from hawthorn which contains abundant vitamins, crataegolic acid, citric acid, flavonoids and the like and has the curative effects of reducing blood fat and relieving arteriosclerosis. The hawthorn contains fatty acid which can promote fat digestion, increase the secretion of digestive enzyme in stomach to promote digestion and has certain regulation effect on gastrointestinal function. The extract can dilate coronary artery, increase coronary blood flow, and protect myocardial ischemia and anoxia; and can strengthen heart, lower blood pressure and resist arrhythmia; but also reduce blood lipids, and against atherosclerosis, which reduces serum cholesterol and triglycerides, possibly by increasing serum high-density cholesterol and its subcomponent concentrations, and increasing cholesterol excretion. In addition, the hawthorn can also resist platelet aggregation, resist oxidation, enhance immunity, promote urination, calm, contract uterus, inhibit bacteria and the like.

The propolis extract is prepared by taking propolis as a principle, and the propolis has the effects of resisting bacteria, viruses, oxidation and cancers, promoting cell regeneration, resisting pain, preventing tumors and hypertension, can effectively remove waste such as excessive active oxygen, free radicals and the like generated by bad living habits such as obesity, overwork, environmental pollution, smoking and the like and external factors, enhances the immunity of a human body, and enhances the capability of the human body to resist virus invasion; the propolis extract is rich in flavonoids, terpenes, phenolic acids and other compounds, has strong oxidation resistance, and the most representative active substances are quercetin and terpenoids in the flavonoids compounds and caffeic acid phenethyl ester in organic acids; quercetin is an effective component of many Chinese medicinal materials, and has wide physiological and pharmacological effects. Quercetin, also known as rutin or rutin, has vitamin P-like effects. The data show that the quercetin has the effects of expanding coronary vessels, reducing blood fat, resisting platelet aggregation and the like, has a synergistic effect with the salicylic acid in the raspberry, can inhibit endothelial cells in different states from releasing endothelin so as to reduce the tension of the vessels and provide a basis for preventing thromboembolism.

White granulated sugar is the most widely used edible sugar in daily life, contains crystals with sucrose content of more than 95%, has lower water content than soft white sugar, has larger crystal particles, and has the effects of moistening lung, promoting fluid production, relieving cough, regulating the middle warmer, benefiting lung, relieving liver qi, nourishing yin, flavoring, removing halitosis, and removing bittern toxicity.

Preferably, each part of the skimmed milk powder is prepared from the following raw materials in parts by weight:

500 portions of milk

0.01-0.05 part of yeast chromium.

The skimmed milk powder is prepared from milk and yeast chromium.

The milk contains rich mineral substances, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum, and has the effects of reducing blood sugar, reducing blood cholesterol and resisting infection, wherein the milk contains milk chromium complex (M-LMCr for short), and the M-LMCr has the effects of promoting glucose oxidation and glucose conversion into fat; the milk also contains rich insulin-like growth factor-I (IGF-I for short), and the IGF-I has insulin-like effect and can promote the utilization of sugar by peripheral tissues; the milk also contains orotic acid and thymine which can inhibit cholesterol biosynthesis enzyme and has the function of lowering blood cholesterol; the defatted milk powder is added into the raspberry fruit paste, so that the raspberry fruit paste has milk fragrance, and the taste of the raspberry fruit paste is improved.

The yeast chromium is obtained by culturing yeast cells in a culture medium containing trivalent chromium, and converting inorganic chromium into organic chromium through biotransformation, so that the absorption and utilization rate of chromium in a body is improved, the toxic and side effects of the chromium are reduced, and the effects of regulating blood sugar, reducing blood fat and reducing cholesterol are better exerted; the main functions of the yeast chromium are as follows: chromium can enhance insulin activity, control blood sugar, regulate fat storage, reduce weight, reduce cholesterol and triglyceride content in blood, prevent cardiovascular diseases, improve protein and nucleic acid metabolism, promote growth, prevent diseases, increase muscle, and reduce fat; the chromium yeast is mixed with milk, has dual regulating effects on blood sugar, eliminates abnormal phenomena in glucose tolerance, can obviously reduce serum cholesterol level, and relieves arteriosclerosis symptoms.

Preferably, the preparation method of each part of the skimmed milk powder comprises the following steps:

(11) weighing the milk and the yeast chromium according to the weight parts for later use;

(12) heating milk to 50-60 ℃, and performing centrifugal separation to obtain pre-skimmed milk;

(13) taking pre-skimmed milk, and performing membrane filtration and degreasing under the operation pressure of 0.01-0.2MPa to obtain skimmed milk;

(14) adding yeast chromium into the skimmed milk, stirring uniformly, homogenizing at 25-35 deg.C under 35-45MPa for 20-60min, and performing pasteurization and spray drying sequentially to obtain skimmed milk powder.

The method for preparing the skimmed milk powder has the advantages that the skimmed milk powder is pre-skimmed and then fully skimmed, the operation method is simple, and the fat content of the prepared skimmed milk powder is 0.3-0.5%; because the fat is formed by small particles in the milk, the small particles can exist stably because the small particles are wrapped by the protein, after the heating, the state of the protein and the fat wrapping is changed, and the fat is separated from the protein, so the fat separation of the milk can be promoted by heating to 50-60 ℃ in the step (12), the separation efficiency is improved, the fat contained in the pre-skimmed milk prepared in the step (12) accounts for 1-2 percent, the pre-degreasing is carried out firstly, the fat of macromolecules is removed, and the efficiency of the subsequent degreasing can be saved; step (13) further defatting through membrane filtration technology under 0.01-0.2MPa of operation pressure to obtain skimmed milk with fat content of 0.3-0.5%; and (14) adding yeast chromium into the skim milk, so that abnormal phenomena in the aspect of glucose tolerance can be eliminated, the serum cholesterol level can be obviously reduced, and the arteriosclerosis symptoms are relieved. The invention adopts the steps of degreasing first and then homogenizing, because fat particles are finer after homogenizing, the degreasing difficulty is increased, and the yield of the final skim milk powder with the fat content of 0.3-0.5 percent is reduced by 70-80 percent.

Preferably, the membrane filtration of step (13) is cross-flow filtration or direct-flow filtration, and the pore size of the membrane is 0.1-10 μm.

In the present invention, the pore size of the membrane is controlled to 0.1-10 μm, which is sufficient to retain fat globules, microorganisms and somatic cells. When the membrane filtration adopts cross flow filtration, the skim milk flows parallel to the membrane surface under the pushing of pressure, and the retentate on the membrane surface is taken away, so that the membrane pollution is kept at a lower level, the membrane is prevented from being blocked, and the filtration can be continued. When the membrane filtration adopts direct-current filtration, the solvent and solute particles smaller than the membrane pores penetrate through the membrane under the pushing of pressure, the solute particles larger than the membrane pores are intercepted and generally accumulated on the membrane surface, more and more particles are accumulated on the membrane surface along with the increase of time, the permeability of the membrane is reduced, and at the moment, the membrane surface is required to be stopped for cleaning or the membrane is required to be replaced.

Preferably, the preparation method of each part of the hispid fig extract comprises the following steps: taking 10-15 parts of hispid fig according to the parts by weight, grinding, shaking for 10-15h by using 65-70% ethanol solution in volume fraction at the temperature of 40-50 ℃ and the rotation speed of 250rpm, filtering, repeatedly extracting for 2-4 times, combining the filtrates, and concentrating to dryness to obtain the hispid fig extract.

The preparation method of the hispid fig extract comprises extracting the effective components of the hispid fig extract with 65-70% ethanol solution under ultrasonic oscillation for 2-4 times, which is favorable for extraction and avoids medicine waste; shaking at 40-50 deg.C and rotation speed of 150-.

Preferably, the preparation method of each part of the hawthorn jam comprises the following steps: taking 10-15 parts of hawthorn by weight, cleaning, removing kernels, quickly freezing at the temperature of-20 ℃ to-10 ℃, and crushing the frozen hawthorn to the granularity of 1-2mm to obtain the hawthorn jam.

The preparation method of the hawthorn jam comprises the steps of quickly freezing hawthorn at the temperature of between 20 ℃ below zero and 10 ℃ below zero, freezing water contained in the hawthorn into ice, expanding the volume, and damaging cell walls, so that the disintegration of the hawthorn is promoted, and the nutrient loss caused by the easy oxidation of the normal-temperature disintegration of the hawthorn is avoided.

Preferably, the preparation method of each part of the propolis extract comprises the following steps:

(21) weighing 10-15 parts of propolis raw material and 100-150 parts of 65-80% ethanol solution by volume for later use;

(22) rapidly freezing propolis raw materials at-20 deg.C to-10 deg.C, crushing the frozen propolis raw materials to particle size of 1-2mm, adding the ethanol solution of step (21), and heating to 30-45 deg.C under stirring to obtain propolis turbid solution;

(23) extracting the propolis turbid solution at 68-77 deg.C under reflux for 7-9 hr, cooling, filtering, and drying to obtain propolis extract.

The preparation method of propolis extract comprises dissolving propolis raw material in 65-80 vol% ethanol solution to dissolve 60-65 vol% of effective components in propolis raw material, wherein if the volume fraction of ethanol solution is less than 65%, the effective components in propolis raw material will be less than 60%, and if the volume fraction of ethanol solution reaches 40%, the effective components in propolis raw material will be only 15-20%; if the volume fraction of the ethanol solution is higher than 80%, the effective component of the dissolved propolis raw material is lower than 60%, the volume fraction of the ethanol solution reaches 95%, and the effective component of the dissolved propolis raw material is only 45-50%. Crushing the frozen propolis raw material to promote the propolis raw material to be dissolved in the ethanol solution.

The invention integrates the concept of traditional Chinese medicine health preserving science, is suitable for different people of all ages, can help to improve the sub-health of human bodies, is easy to obtain the selected raw materials, meets the requirements after the compatibility of medicines, is prepared in an assisting way, and is suitable for daily eating in spring; the raspberry, the milk, the hispid fig, the hawthorn, the propolis and the white granulated sugar have medicinal values, and the pharmacology and the effect of each raw material are as follows:

raspberry: also known as raspberry, has the functions of astringing essence, tonifying kidney, supporting yang, improving eyesight, sobering up, quenching thirst, resolving phlegm and removing toxicity, and is mainly used for treating kidney deficiency, spermatorrhea, drunkenness, erysipelas and other symptoms.

Milk: sweet in nature and taste and mild in nature. Enter heart, lung and stomach meridians. The functions are mainly to tonify deficiency, benefit lung and stomach, promote the production of body fluid and moisten intestines. It is indicated for weakness, strain, regurgitation, dysphagia, diabetes and constipation.

Radix fici simplicissimae: sweet in nature and taste, slightly warm. The functional indications are as follows: invigorating spleen, eliminating dampness, promoting qi circulation, eliminating phlegm, relaxing muscles and tendons, and activating collaterals, and can be used for treating pulmonary tuberculosis cough, chronic bronchitis, rheumarthritis, lumbago and leg pain, spleen deficiency, edema, night sweat, and leucorrhea.

Hawthorn fruit: sour, sweet and slightly warm in nature and taste. Meridian tropism includes spleen, stomach and liver meridians. The functions are mainly to promote digestion, invigorate the stomach, promote qi circulation and remove blood stasis. Can be used for treating meat food stagnation, gastric cavity distention, dysentery abdominal pain, blood stasis amenorrhea, puerperal blood stasis, heart and abdomen stabbing pain, and hernia pain; hyperlipidemia. The charred fructus crataegi has effects of resolving food stagnation. Can be used for treating food stagnation and diarrhea and dysentery.

Propolis: slightly sweet in taste; the nature is flat; it enters liver and spleen meridians. The functions are mainly used for moistening skin and promoting tissue regeneration; diminishing inflammation and relieving pain. Primary gastric ulcer; oral ulcer; cervical erosion; herpes zoster; dander; psoriasis; skin cracking pain; corn; burn and scald.

White granulated sugar: sweet and mild in nature and taste; entering the channels and the spleen; the lung meridian. The function is mainly used for regulating the middle warmer and relieving urgency; promote the production of body fluid and moisten dryness. Abdominal pain due to deficiency in the middle-jiao; thirst; cough due to dryness of lung.

The other purpose of the invention is realized by the following technical scheme: the preparation method of the raspberry fruit puree comprises the following steps:

(31) weighing raspberry, skimmed milk powder, hispid fig extract, hawthorn jam, propolis extract and white granulated sugar according to the weight parts for later use;

(32) ultrasonically cleaning raspberry with starch solution with mass concentration of 5-8%, cleaning, washing with water, adding white sugar, and pulping to obtain pulp;

(33) adding hispid fig extract, propolis extract, skimmed milk powder and hawthorn jam into the pulp, stirring, adding a certain amount of complex enzyme, performing enzymolysis for 1-2h, and performing instantaneous sterilization at a certain temperature to obtain fruit pulp;

(34) subpackaging the fruit pulp, and then quickly freezing at a certain temperature to make the central temperature of the product reach-20 ℃ to-16 ℃ to obtain the raspberry fruit paste.

The preparation method has simple operation, convenient control, high production efficiency and low production cost, and can be used for large-scale production. In the step (32), the raspberry consists of a plurality of drupes, which are nearly spherical or egg-spherical, have the diameter of 1-1.2 cm, are red, are densely and flexibly fluffed, and are difficult to clean by adopting a conventional cleaning method, but the raspberry is ultrasonically cleaned by adopting a starch solution with the mass concentration of 5-8%, and because the starch has coarse particles, the starch and the raspberry surface are rubbed by ultrasonic cleaning, so that the pesticide residues and residual impurities on the raspberry surface can be removed, the cleaning efficiency is improved, and in order to avoid the starch residues after cleaning, the starch is removed by using water washing; white granulated sugar is added into the raspberries firstly and then the raspberries are pulped, and the white granulated sugar is crystallized particles and can rub the raspberries during pulping, so that the raspberries are broken, and the pulping efficiency is improved. In the step (33), compound enzyme is added for enzymolysis, so that pectin and cellulose of the raspberry and the hawthorn are degraded into small molecular compounds, the absorption and utilization are facilitated, and the nutritional value is improved; by adopting an instantaneous sterilization mode, the food flavor can be maintained, pathogenic bacteria, heat-resisting spore-forming bacteria and other harmful microorganisms can be killed, and the quality guarantee period of the raspberry fruit paste is prolonged. In the step (34), the fruit pulp is quickly frozen to ensure that the central temperature of the fruit pulp reaches-20 ℃ to-16 ℃, after freezing, the internal biochemical process is stopped, and because most of the contained water is frozen into ice, the microorganisms have no water necessary for life, and the low temperature also obstructs the activity and the propagation of the microorganisms, the fruit can be preserved for a long time.

Preferably, in the step (33), the addition amount of the complex enzyme accounts for 0.01-0.03 wt% of the total amount of the raspberries, and the complex enzyme consists of pectinase and cellulase according to the weight ratio of 2: 2-4.

The addition amount of the compound enzyme accounts for 0.01-0.03 wt% of the total amount of the raspberries, the degradation rate of pectin and cellulose in the raspberries reaches 30-40%, the compound enzyme is convenient to absorb and utilize, and the nutritional value is improved, if the addition amount of the compound enzyme accounts for more than 0.03 wt% of the total amount of the raspberries, although the degradation rate of the pectin and the cellulose in the raspberries is increased, the compound enzyme is not beneficial to preparing the raspberries, more nutritional substances are consumed by pectinase and cellulase, and the nutritional value of the raspberries is reduced. The compound enzyme consists of pectinase and cellulase in a weight ratio of 2:2-4, and the pectinase and the cellulase have a synergistic effect and promote the degradation of cell walls.

Preferably, in the step (32), the temperature of ultrasonic cleaning is 20-23 ℃, and the cleaning time is 10-20 min; in the step (33), the temperature of the instant sterilization is 118-; in the step (34), the quick-freezing temperature is-165 ℃ to-155 ℃.

In the step (32), the temperature of ultrasonic cleaning is controlled to be 20-23 ℃, after the temperature exceeds 23 ℃, starch is easy to ferment and propagate due to strains on the surfaces of raspberries in the cleaning process, subsequent production is influenced, the temperature is lower than 20 ℃, the solubility of starch is low, the starch is easy to precipitate, and the raspberry cleaning is not facilitated. In the step (33), the temperature and time of instant sterilization are controlled, so that the situation that nutrient substances are deteriorated due to overhigh temperature and overlong time and the shelf life is reduced due to strain residues caused by overlow temperature is avoided. In the step (34), the quick-freezing temperature is-165 ℃ to-155 ℃ so as to enable the central temperature of the fruit pulp to reach-20 ℃ to-16 ℃, after freezing, the internal biochemical process is stopped, as most of the contained water is frozen into ice, the microorganisms have no water necessary for life, and the low temperature also obstructs the activity and propagation of the microorganisms, the fruits can be preserved for a long time.

The invention has the beneficial effects that: the raspberry fruit paste takes raspberries as main fruit raw materials, and the raspberries are rich in nutritional ingredients, easy to absorb by a human body, and capable of improving metabolism and immunity; the defatted milk powder, the hispid fig extract, the hawthorn jam, the propolis extract and the white granulated sugar are used as auxiliary materials, and the raspberry puree can still keep the taste and fresh under the condition of not adding any food additive.

The preparation method of the raspberry fruit puree is simple to operate, convenient to control, high in production efficiency, low in production cost and capable of being used for large-scale production.

Detailed Description

The present invention will be further described with reference to the following examples for facilitating understanding of those skilled in the art, and the description of the embodiments is not intended to limit the present invention.