阅读说明：本技术 一种杨枝甘露果馅及其制备方法 (Poplar branch and nectarine stuffing 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,具体涉及一种杨枝甘露果馅及其制备方法,该杨枝甘露果馅包括如下重量份的原料：芒果肉25-38份、西柚肉12-20份、椰果酱10-16份、芒果浆6-12份、甜味剂13-21份、增稠剂1-4份、酸度调节剂0.1-1份、防腐剂0.05-0.1份、水8-16份。制备的到的杨枝甘露果馅具备爽滑、脆嫩、细腻而有弹性的独特口感,产品色泽橙黄鲜亮,味道更为酸甜可口,苦涩味基本消失,营养更为丰富,限定食品级添加剂的添加量,食用更安全,又能延长保质期,有利于工业化生产。(The invention relates to the technical field of food processing, in particular to a poplar branch nectarine filling and a preparation method thereof, wherein the poplar branch nectarine filling comprises the following raw materials in parts by weight: 25-38 parts of mango pulp, 12-20 parts of grapefruit pulp, 10-16 parts of coconut jam, 6-12 parts of mango pulp, 13-21 parts of sweetening agent, 1-4 parts of thickening agent, 0.1-1 part of acidity regulator, 0.05-0.1 part of preservative and 8-16 parts of water. The prepared poplar branch nectar filling has unique mouthfeel of smoothness, crispness, tenderness, fineness and elasticity, the product is orange yellow and bright in color and luster, the taste is sour and sweet, the bitter taste basically disappears, the nutrition is rich, the addition amount of the food-grade additive is limited, the eating is safer, the shelf life can be prolonged, and the industrial production is facilitated.)

1. The poplar branch and nectar fruit stuffing is characterized in that: the feed comprises the following raw materials in parts by weight:

2. the poplar branch nectarine filling as recited in claim 1, wherein: the poplar branch and nectarine stuffing also comprises the following raw materials in parts by weight:

peppermint oil 0.05-0.1 part

2-3 parts of hispid fig extract.

3. The poplar branch nectarine filling as recited in claim 2, 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.

4. The poplar branch nectarine filling as recited in claim 1, wherein: the preparation method of each part of coconut jam comprises the following steps:

(11) weighing 73-78 parts of coconut raw material, 90-100 parts of CMC-Na aqueous solution with the mass fraction of 1.5% -2% and 20-25 parts of white sugar for later use;

(12) uniformly mixing the CMC-Na aqueous solution and the white sugar, and boiling to obtain a mixed solution for later use;

(13) freezing the coconut raw material at the temperature of between 10 ℃ below zero and 5 ℃ below zero, and crushing the coconut raw material into fine particles;

(14) soaking the fine particles in water, stirring for 0.5-1h, filtering, and draining;

(15) and (5) repeating the operation of the step (14) until the pH value of water in the fine particles is 6-7, taking out the fine particles, adding the fine particles into the mixed solution obtained in the step (12), uniformly stirring, boiling for 10-15min, homogenizing at 82-88 ℃ under the pressure of 35-45MPa for 2-3h, and filtering to obtain the coconut jam.

5. The poplar branch nectarine filling as recited in claim 1, wherein: each part of the mango pulp is prepared from the following raw materials in parts by weight:

6. the poplar branch nectarine filling as recited in claim 5, wherein: the preparation method of each part of mango pulp comprises the following steps:

(21) weighing 120 parts of mature mango, 1-2 parts of diglyceride, 0.05-0.1 part of browning inhibitor, 4-8 parts of salt and 20-30 parts of water according to parts by weight for later use;

(22) cleaning and sterilizing mature mango, removing stems and kernels, and separating peel and flesh to obtain mango pulp and mango peel;

(23) adding a browning inhibitor, salt and the water obtained in the step (21) into the mango peel, stirring for 1-2 hours, and pulping to obtain pretreated mango peel;

(24) and (3) uniformly mixing the mango pulp obtained in the step (22) with the pretreated mango peel obtained in the step (23), adding a certain amount of complex enzyme after squeezing, uniformly stirring, carrying out enzymolysis for 1-2h at the temperature of 38-42 ℃, squeezing again, inactivating, sieving by a 60-100-mesh sieve, adding diglyceride into the filtrate, and uniformly stirring to obtain the mango pulp.

7. The poplar branch nectarine filling as recited in claim 6, wherein: the browning inhibitor is at least one of D-sodium erythorbate, L-cysteine, phytic acid, sodium chloride and calcium chloride; the addition amount of the compound enzyme is 0.05-0.08 wt% of the total amount of the mature mangos, and the compound enzyme consists of pectinase and cellulase according to the weight ratio of 4-7: 1.

8. The poplar branch nectarine filling as recited in claim 1, wherein: the sweetener is at least one of white granulated sugar, glucose syrup, sorbitol, xylitol and high fructose corn syrup; the thickening agent is at least one of hydroxypropyl distarch phosphate, xanthan gum and guar gum.

9. The poplar branch nectarine filling as recited in claim 1, wherein: the acidity regulator is at least one of citric acid, tartaric acid, malic acid, lactic acid and gluconic acid; the preservative is at least one of sorbic acid, potassium sorbate, calcium sorbate and sodium dehydroacetate.

10. A method for preparing a poplar branch nectarine filling according to any one of claims 1 to 9, characterized in that: the method comprises the following steps: weighing the raw materials according to the weight parts, dicing mango pulp, dispersing grapefruit pulp into particles, mixing the mango pulp, the grapefruit pulp and other raw materials, stirring, and performing pasteurization treatment to obtain the poplar branch and sweet dew fruit stuffing.

Technical Field

The invention relates to the technical field of food processing, in particular to a poplar branch nectar filling and a preparation method thereof.

Background

The poplar branch nectar is elegant, yellow and gorgeous in shape and color, alternate in taste and sweet and sour, and delicate and beautiful. If an ice cream is added, the ice cream is perfect to perfect. Because the tastes of the sweet and sour are mutually seen, the sweet and bitter life philosophy is in the interior.

The sweet dew of the poplar branches, which contains the Shatian pomelo fruit grains and the mango grains, is sour, sweet, crisp, fragrant, fresh and sweet, smooth in taste and not greasy even when being eaten by more people. The product is refrigerated and taken out for eating, and is more fresh and sweet like dew, and due to the fact that southeast Asia is hot all the year round, the product is like a sweet line in a drought, so that the product is named as Yanzhi sweet after long-time drinking.

The existing poplar branch and nectar stuffing has the problems of insufficient stability, short shelf life, easy deterioration, easy bitter taste influence on the taste of the product, difficult storage and the like, is not beneficial to long-distance transportation and use of the product and is not beneficial to industrial production.

Disclosure of Invention

In order to overcome the defects and shortcomings in the prior art, the invention aims to provide the poplar branch and sweet dew fruit stuffing, which takes mango pulp and grapefruit pulp as main fruit raw materials, the pulp content accounts for 34-60 wt% of the total amount of the poplar branch and sweet dew fruit stuffing, and coconut jam, mango pulp, a sweetening agent, a thickening agent, an acidity regulator, a preservative and water are added as auxiliary materials, so that the poplar branch and sweet dew fruit stuffing has smooth, crisp, tender, fine and elastic unique mouthfeel, is orange and bright in color and luster, more sour, sweet and delicious in taste, basically disappears bitter and astringent taste, is rich in nutrition, limits the adding amount of food grade additives, is safer to eat, can prolong the shelf life, and is beneficial to industrial production.

The invention also aims to provide a preparation method of the poplar branch sweet dew fruit stuffing, which cuts the mango pulp into cubes and disperses the grapefruit pulp into grains, so that the texture of the fruit can be maintained to the maximum extent, and meanwhile, the problems of overlarge pulp and inconvenience in eating can be avoided; pasteurization is adopted, namely heating is carried out to 82-88 ℃, and the temperature is kept for 15-25min, compared with other high-temperature sterilization treatment, the pasteurization method ensures that the poplar branch nectar stuffing can be stored for a longer time more safely and can keep the natural color, aroma and taste of the poplar branch nectar stuffing; the preparation method has the advantages of simple operation, convenient control, high production efficiency and low production cost, and can be used for large-scale production.

The purpose of the invention is realized by the following technical scheme: the poplar branch and nectar filling comprises the following raw materials in parts by weight:

the invention relates to a poplar branch and sweet dew fruit stuffing, which takes mango pulp and grapefruit pulp as main fruit raw materials, wherein the pulp content accounts for 34-60 wt% of the total amount of the poplar branch and sweet dew fruit stuffing, and coconut jam, mango pulp, a sweetening agent, a thickening agent, an acidity regulator, a preservative and water are added as auxiliary materials.

The mango pulp has the effects of benefiting stomach, preventing vomiting and stopping dizziness, is particularly high in carotene content, beneficial to eyesight and capable of moistening skin, contains a substance added with mangiferin, has obvious effects of resisting lipid peroxidation and protecting cerebral neurons, can delay cell aging and improve brain functions, can obviously improve the activity of erythrocyte catalase and reduce erythrocyte hemoglobin, has the effects of removing diseases and relieving cough, has an auxiliary food therapy effect on cough, excessive phlegm and asthma and the like, contains compounds such as mangiferone acid, has an anti-cancer pharmacological effect, can increase gastrointestinal motility, shortens the stay time of excrement in colon, and is beneficial to prevention and treatment of colon cancer; the mango pulp contains 14-24.8% of soluble solid, 11-19% of sugar, 0.65-1.31% of protein, 3.5-4.0% of vitamin A in mango pulp, which is 1 time more than that in apricot, and the content of vitamin C is also more than that in orange and strawberry.

The grapefruit pulp contains precious natural vitamin P, abundant vitamin C and soluble cellulose, is a fruit with less sugar, and has aromatic flavor and sweet and sour taste. The vitamin P can enhance the functions of skin and pores, and is beneficial to skin health care and beauty. Vitamin C can participate in the synthesis of collagen of human body, promote the generation of antibody, in order to strengthen the detoxifying function of the organism; the grapefruit pulp is rich in potassium and almost free of sodium, and is suitable for patients with hypertension, heart disease and kidney disease; the grapefruit pulp contains abundant pectin components, can reduce the content of low-density lipoprotein cholesterol, relieve the injury of arterial vessel walls, maintain the functions of blood vessels and prevent heart diseases; the grapefruit pulp contains naringin, which can stimulate osteogenesis gene in cells and is helpful for accelerating the growth of bones.

The coconut jam is prepared by taking coconut as a main raw material; the coconut is also called coconut gel, belongs to the fermentation product of microorganism, and is the metabolite formed by the growth of acetobacter xylinum in a liquid culture medium. The original color of the coconut without pigment is usually white or milk white, the taste is crisp, and the coconut is one of the materials of a plurality of sweetmeats. The prepared coconut jam has low heat, does not contain cholesterol, and has obvious physiological regulation function on human body; has high chewiness and smooth mouthfeel; the crystal fiber with high transparency is glittering and translucent, has pure white color, is endowed with orange bright color and mango flavor after being blended with mango pulp, has good plasticity, is popular with consumers with the unique mouthfeel of smoothness, brittleness, tenderness, fineness and elasticity, has stable structure, strong water-holding capacity, acid resistance, heat resistance, no dissolution under high temperature, good processability and improved mouthfeel of the poplar nectar filling.

The combination of the mango pulp and the thickening agent improves the viscosity of the poplar branch nectarine stuffing, endows the poplar branch nectarine stuffing with thick and viscous mouthfeel, has the functions of emulsification and stabilization, ensures that the structure of the poplar branch nectarine stuffing is fine and uniform, the mouthfeel of the poplar branch nectarine stuffing is smooth, the appearance of the poplar branch nectarine stuffing is neat, and avoids the rapid sedimentation of insoluble solids of the mango pulp. The added sweetening agent can alleviate the bitter taste of mango, and the taste of the poplar branch nectar filling is more sour, sweet and delicious by matching with the acidity regulator; the adding amount of the sweetening agent is controlled to be 13-21 parts, if the adding amount is too small, the sour taste of the fruit stuffing is more irritating and astringent, the taste is influenced, and if the adding amount is too large, the sweet taste is heavy, and the original flavor is covered. The added preservative can prolong the shelf life of the poplar branch and nectar filling.

Preferably, the poplar branch and nectarine stuffing further comprises the following raw materials in parts by weight:

peppermint oil 0.05-0.1 part

2-3 parts of hispid fig extract.

The invention adds the peppermint oil and the hispid fig extract to increase the flavor of the starwood and nectarine stuffing. The peppermint oil is aromatic oil obtained by distilling fresh stems and leaves of Mentha haplocalyx or Mentha spicata of Labiatae, is colorless to yellowish or greenish yellow oily liquid, has pure fragrant peppermint fragrance, is spicy and cool, and has strong penetrability; the mint oil has the main effects of reducing fever, relieving nausea and vomiting, improving digestive ability, relieving pain of a respiratory system and the like, provides cool flavor for the sweet dew fruit filling of the poplar branch, can promote the heat dissipation of a human body, clear away summer heat, and can sterilize and diminish inflammation by the catecholic acid contained in the mint oil, further slow down the browning degree of the sweet dew fruit filling of the poplar branch and prolong the shelf life.

The hispid fig extract is prepared by taking hispid fig as a raw material, has fragrance similar to coconut, can improve the taste and flavor of the starwood nectarine stuffing by matching with coconut jam, has main active ingredients including psoralen, bergapten, β -sitosterol and apigenin, is a photosensitive compound, is irradiated by sunlight or ultraviolet rays, acts on damaged cells adjacent to incompletely destroyed or normal melanocytes to increase tyrosinase activity and promote melanin synthesis, is favorable for improving hair color and luster, 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, is one of bergapten compounds, has the effects of resisting tumors, resisting colon escherichia coli, resisting fungi, resisting coagulation, killing insects and the like, improves the shelf life of the product, is beneficial to human health, is β -sitosterol which is a substance with physiological activity, can be used for synthesizing cholesterol for regulating water, protein, sugar and salt metabolism, has the effect of reducing the addition of cholesterol ion, reducing the effect of the cholesterol, reducing the generation of metal ion, reducing the oxidation reaction of a plurality of a metal ion chelating agent, reducing the oxidation reaction of celery, reducing the oxidation reaction of the cholesterol, reducing the oxidation of the celery, reducing the oxidation reaction, and reducing the oxidation of the celery, and reducing the celery.

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 coconut jam comprises the following steps:

(11) weighing 73-78 parts of coconut raw material, 90-100 parts of CMC-Na aqueous solution with the mass fraction of 1.5% -2% and 20-25 parts of white sugar for later use;

(12) uniformly mixing the CMC-Na aqueous solution and the white sugar, and boiling to obtain a mixed solution for later use;

(13) freezing the coconut raw material at the temperature of between 10 ℃ below zero and 5 ℃ below zero, and crushing the coconut raw material into fine particles;

(14) soaking the fine particles in water, stirring for 0.5-1h, filtering, and draining;

(15) and (5) repeating the operation of the step (14) until the pH value of water in the fine particles is 6-7, taking out the fine particles, adding the fine particles into the mixed solution obtained in the step (12), uniformly stirring, boiling for 10-15min, homogenizing at 82-88 ℃ under the pressure of 35-45MPa for 2-3h, and filtering to obtain the coconut jam.

The coconut jam is prepared by taking a coconut raw material as a main raw material, adding 1.5-2% of CMC-Na aqueous solution and white sugar by mass, and carrying out embrittlement treatment to obtain the coconut jam with crisp mouthfeel and no residue. Among them, the embrittlement mechanism is: the coconut is made from coconut water, and is added with a fiber bundle fermented by acetobacter xylinum, the fiber bundle is formed by connecting D-glucose by B-1.4 bond, the molecules are not branched, the cellulose molecules form parallel microcrystalline bundles by hydrogen bonds, the firmness of the hydrogen bonds is much smaller than that of the common chemical bonds, but the microcrystalline bundles are quite firm due to a plurality of hydrogen bonds among the cellulose microcrystals, if the molecular bonds participating in the formation of a joint area are more, the formed joint area is very long, the joint area is a polycrystalline fiber bundle, namely fiber residue generated after the coconut is chewed, according to the structure of the coconut, the polysaccharide molecules are combined with the raking groups of glucan of the fiber bundle in the coconut to block the parallel arrangement among glucan molecular chains, so that the fiber bundle is shortened, the binding force among the fiber bundles is weakened, the coconut is easy to cut, and the polysaccharide molecules are filled in a coconut mesh structure, the hydrogen bond binding force of the chewing gum is enhanced, so that the chewing gum has a certain supporting force during chewing, and the mouth feel is crisp. Researches show that 90-100 parts of CMC-Na aqueous solution with the mass fraction of 1.5% -2% and 20-25 parts of white sugar are added, the embrittlement effect is obvious, if the addition amount of the CMC-Na aqueous solution exceeds 100 parts, even if the crisp effect is still kept, the more the CMC-Na aqueous solution is added, the more the CMC-Na aqueous solution is easy to be stuck, the poorer the mouthfeel is, and the quality of the coconut jam is greatly reduced; if the addition amount of the white sugar is less than 20 parts, the CMC-Na and the white sugar cannot fully exert a synergistic effect, the embrittlement effect is not obvious, and the holding rate of fiber residues in the coconut is not obviously reduced; if the coconut is embrittled by adopting the guar gum, the carrageenan, the konjac glucomannan and other substances, the embrittling effect is not obvious, the retention rate of fiber residues in the coconut is not obviously reduced, and the three polysaccharides have no obvious embrittling effect on the coconut.

Wherein, the coconut raw material in the step (13) has certain cohesiveness, is frozen at the temperature of-10 ℃ to-5 ℃ and then is crushed, compared with the crushing at normal temperature, the coconut raw material is frozen and then is crushed to avoid the adhesion of the coconut raw material, the crushing efficiency can be improved, the coconut raw material is preserved by glacial acetic acid in a preservative way, the operation of the step (14) is repeated when in use until the pH value of moisture in fine particles is 6-7, and 90-95% of glacial acetic acid in the coconut raw material can be removed; and (15) boiling and homogenizing, wherein the aim is to promote CMC-Na and white sugar to fill in the coconut reticular structure, destroy fiber macromolecular chains and enhance hydrogen bond combination, so that the obtained coconut jam is easy to bite and has certain elasticity and is not sticky to teeth.

Preferably, each part of the mango pulp is prepared from the following raw materials in parts by weight:

the mango pulp takes mature mangoes as a main raw material, diglyceride is added, so that the fragrance of the mango pulp is improved, and meanwhile, the diglyceride can inhibit triglyceride from accumulating in a body, so that the mango pulp has the effects of reducing blood fat, reducing visceral fat and inhibiting weight gain; and a browning inhibitor is added to prevent the mango pulp from browning to cause quality reduction. The salt is added, so that the bitter taste of the mature mango peel can be removed, the mouthfeel is fresh and sweet, and the mango pulp added with the salt is used in the poplar branch mannonut stuffing to improve the mouthfeel, but if the addition amount of the salt exceeds 8 parts, the mouthfeel is affected, so that the mango pulp becomes salty, and the original mango flavor is lost.

Preferably, the preparation method of each part of mango pulp comprises the following steps:

(21) weighing 120 parts of mature mango, 1-2 parts of diglyceride, 0.05-0.1 part of browning inhibitor, 4-8 parts of salt and 20-30 parts of water according to parts by weight for later use;

(22) cleaning and sterilizing mature mango, removing stems and kernels, and separating peel and flesh to obtain mango pulp and mango peel;

(23) adding a browning inhibitor, salt and the water obtained in the step (21) into the mango peel, stirring for 1-2 hours, and pulping to obtain pretreated mango peel;

(24) and (3) uniformly mixing the mango pulp obtained in the step (22) with the pretreated mango peel obtained in the step (23), adding a certain amount of complex enzyme after squeezing, uniformly stirring, carrying out enzymolysis for 1-2h at the temperature of 38-42 ℃, squeezing again, inactivating, sieving by a 60-100-mesh sieve, adding diglyceride into the filtrate, and uniformly stirring to obtain the mango pulp.

The mango pulp is prepared by taking the peel and the flesh separated from the mature mango as main raw materials, so that the mango pulp with good color, aroma and taste is produced, the utilization rate of mango peel is improved, the waste of resources caused by discarding the mango peel is avoided, and the discarded mango peel is easy to become sour and smelly and pollutes the environment. And (4) adding a browning inhibitor, salt and the water obtained in the step (21) into the mixture obtained in the step (23), uniformly dispersing the mixture, preventing the mango peel from browning, and removing the bitter taste of the mango peel. The step (24) adopts two-time squeezing treatment, the purpose of the first squeezing is to primarily squeeze mango pulp and mango peel to obtain slurry with dispersed fibers and longer fiber length, simultaneously promote the compound enzyme to be uniformly dispersed in the slurry, improve the enzymolysis efficiency, reduce the content of cellulose and pectin in the fibers, improve the utilization rate of the mango peel and the mango pulp, enable the product after enzymolysis to play a role in the mango pulp, and improve the taste of the mango pulp; the purpose of secondary pressing is to obtain pulp with lower cellulose content and shorter fiber length in the fiber, so that the pulp can be conveniently screened by a 60-100-mesh sieve, residues such as fiber and the like in the pulp are removed, and the taste of the mango pulp is improved. Compared with the addition of diglyceride before filtration, the addition of diglyceride into the filtrate avoids the residue of diglyceride on filter residue to cause waste, and reduces the flavor of mango pulp.

Preferably, the browning inhibitor is at least one of D-sodium erythorbate, L-cysteine, phytic acid, sodium chloride and calcium chloride; the addition amount of the compound enzyme is 0.05-0.08 wt% of the total amount of the mature mangos, and the compound enzyme consists of pectinase and cellulase according to the weight ratio of 4-7: 1.

Wherein D-sodium erythorbate can form erythorbic acid under acidic condition, and erythorbic acid has reducibility and can reduce colored o-diquinone into colorless o-diacid, thereby playing a role in inhibiting browning; the L-cysteine contains amino, carboxyl and sulfydryl, and can form a stable colorless compound with quinone serving as an enzymatic browning intermediate product, so that browning is inhibited; phytic acid has strong chelating ability and is stable over a wide pH range, and can react with polyphenol oxidaseCopper prosthetic group is chelated, and has strong oxidation resistance, thereby inhibiting browning; sodium chloride can reduce oxygen content in water solution to a certain extent, so that phenolic substances are difficult to contact with oxygen, and Na⁺With Cu in polyphenol oxidase²⁺Competition, thus reducing polyphenol oxidase activity and inhibiting browning; the browning inhibition by calcium chloride is mainly explained by two reasons, one is that calcium can be combined with amino acid to form insoluble compound, SO as to cooperate with SO₂Control of browning, second Ca²⁺Capable of reacting with Cu in polyphenol oxidase²⁺Compete with each other, thereby inhibiting browning. More preferably, the browning inhibitor is a mixture of D-sodium erythorbate, L-cysteine and phytic acid in a weight ratio of 4-5:5-7:1-2, the browning inhibitor has a good effect of inhibiting the browning of mango pulp, the D-sodium erythorbate and the phytic acid act synergistically, the D-sodium erythorbate can form erythorbic acid under the action of the phytic acid, and the erythorbic acid has reducibility and can reduce colored o-diquinone into colorless o-diacid, so that the browning inhibitor has the effect of inhibiting the browning. The addition amount of the compound enzyme is 0.05-0.08 wt% of the total amount of the mature mangos, the pectinase and the cellulase act synergistically according to the weight ratio of 4-7:1 to promote the degradation of cell walls, the degradation rate of pectin and cellulose of mango pulp and mango peel can reach 75-85% by combining the operation of the step (24), and the utilization rate of the mango pulp and mango peel is improved.

Preferably, the sweetener is at least one of white granulated sugar, glucose syrup, xylitol and high fructose corn syrup; the thickening agent is at least one of hydroxypropyl distarch phosphate, xanthan gum and guar gum.

More preferably, the sweetener is white granulated sugar, glucose syrup and xylitol in a weight ratio of 2.5-3.5: 2-3: 1, in a mixture of the components. The glucose has moderate sweetness, good anti-crystallization property, oxidation resistance, thickening effect and good chemical stability, if the glucose syrup is used as a sweetener, the glucose syrup is too viscous to influence the taste, and the white granulated sugar, the glucose syrup and the xylitol are mixed according to the weight ratio of 2.5-3.5: 2-3: 1, the sweetness of the obtained sweetening agent is moderate, the viscosity of the poplar branch nectarine filling is moderate due to the glucose syrup, the addition amount of the thickening agent is reduced, the sweetness of the xylitol is higher than that of the white granulated sugar and the glucose syrup, but the xylitol has the function of preventing decayed teeth, and the decayed teeth caused by the use of the white granulated sugar and the glucose syrup can be prevented. The thickening agent is hydroxypropyl distarch phosphate, xanthan gum and guar gum in a weight ratio of 3-3.5: 0.5: 0.5, wherein the salt addition amount of each part of the mango pulp is 4-8 parts, and the viscosity of the hydroxypropyl distarch phosphate is in a rising trend along with the increase of the salt content, so that the dosage of a thickening agent is reduced; the xanthan gum has good suspension effect on insoluble solids and diglyceride, improves the stability of the product, and avoids rapid precipitation of the poplar branch and mannoa fruit stuffing after standing; after the xanthan gum and the guar gum are added, the xanthan gum and the guar gum have synergistic effect with the mango pulp, the grapefruit pulp and the pectin in the mango pulp, the dosage is small, the thickening effect is far better than that of singly adding the xanthan gum or the guar gum, and the luster and the mouthfeel can be enhanced.

Preferably, the acidity regulator is at least one of citric acid, tartaric acid, malic acid, lactic acid and gluconic acid; the preservative is at least one of sorbic acid, potassium sorbate, calcium sorbate and sodium dehydroacetate.

More preferably, the acidity regulator is citric acid, has the characteristics of sweet and sour harmony and fresh taste, and can play a role in harmonizing sweet taste and enabling the taste of the product to be more comfortable. The preservative is prepared from sorbic acid and potassium sorbate in a weight ratio of 1: 1-2, under the coordination action of sorbic acid and potassium sorbate, the compound can effectively inhibit the activity of mould, microzyme and aerobic bacteria, and can also prevent the growth and reproduction of harmful microorganisms such as botulium, staphylococcus and salmonella, but is almost ineffective to beneficial microorganisms such as anaerobic bacillus and lactobacillus acidophilus, and the effect of inhibiting development is stronger than the sterilization effect, thereby effectively prolonging the preservation time of food and keeping the flavor of original food, the preservative effect is 5-10 times of that of sodium benzoate of the same product, and the sorbic acid and the potassium sorbate are absorbed by the metabolic system of human body and are quickly decomposed into carbon dioxide and water, no residue exists in the body, and the health of the human body is not influenced; the pH value of the system is adjusted to 5.5-6.5 by matching with citric acid, so that sorbic acid and potassium sorbate play the greatest role of antisepsis.

The other purpose of the invention is realized by the following technical scheme: the preparation method of the poplar branch and nectar filling comprises the following steps: weighing the raw materials according to the weight parts, dicing mango pulp, dispersing grapefruit pulp into particles, mixing the mango pulp, the grapefruit pulp and other raw materials, stirring, and performing pasteurization treatment to obtain the poplar branch and sweet dew fruit stuffing.

According to the preparation method, the mango pulp is diced, and the grapefruit pulp is dispersed into particles, so that the texture of the fruit can be maintained to the maximum extent, and meanwhile, the problems of overlarge pulp and inconvenience in eating are avoided; the pasteurization treatment is adopted, namely the temperature is heated to 82-88 ℃, and the heat preservation is carried out for 15-25min, compared with other high-temperature sterilization treatment, the pasteurization method ensures that the poplar branch and sweet dew fruit stuffing can be stored for a longer time more safely, and the natural color, flavor and taste can be maintained more well. The preparation method has the advantages of simple operation, convenient control, high production efficiency and low production cost, and can be used for large-scale production.

The invention has the beneficial effects that: the invention relates to a poplar branch and sweet dew fruit stuffing, which takes mango pulp and grapefruit pulp as main fruit raw materials, wherein the pulp content accounts for 34-60 wt% of the total amount of the poplar branch and sweet dew fruit stuffing, and coconut jam, mango pulp, a sweetening agent, a thickening agent, an acidity regulator, a preservative and water are added as auxiliary materials.

The preparation method of the invention cuts the mango pulp into cubes and disperses the grapefruit pulp into particles, so that the texture of the fruit can be maintained to the maximum extent, and meanwhile, the problems of overlarge pulp and inconvenience in eating can be avoided; pasteurization is adopted, namely heating is carried out to 82-88 ℃, and the temperature is kept for 15-25min, compared with other high-temperature sterilization treatment, the pasteurization method ensures that the poplar branch nectar stuffing can be stored for a longer time more safely and can keep the natural color, aroma and taste of the poplar branch nectar stuffing; the preparation method has the advantages of simple operation, convenient control, high production efficiency and low production cost, and can be 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.