阅读说明：本技术 一种发酵液浸渍辅助生产黑果腺肋花楸原味果脯的方法 (Method for producing original-taste preserved aronia melanocarpa by fermentation liquor immersion assistance ) 是由 孙海涛 邵信儒 姜瑞平 宫薇 赵婉竹 刘鹏 于妮彤 石金风 于 2021-08-16 设计创作，主要内容包括：本发明涉及一种果脯食品加工方法,即一种发酵液浸渍辅助生产黑果腺肋花楸原味果脯的方法。其步骤如下：A、发酵液的制备：(1)选料；(2)破碎；(3)酵母活化；(4)接种；(5)发酵。B、黑果腺肋花楸果脯加工工艺：(1)原料选择及预处理；(2)烫漂；(3)发酵液浸渍；(4)渗糖；(5)干燥；(6)包装。利用黑果腺肋花楸为原料,通过配方和工艺改进来代替食品添加剂,从而保持产品的色泽、组织状态,改善了口感。(The invention relates to a preserved fruit food processing method, in particular to a method for producing original preserved aronia melanocarpa with the auxiliary effect of fermentation liquor impregnation. The method comprises the following steps: A. preparing fermentation liquor: (1) selecting materials; (2) crushing; (3) activating yeast; (4) inoculating; (5) and (5) fermenting. B. The processing technology of the preserved aronia melanocarpa fruit comprises the following steps: (1) selecting and pretreating raw materials; (2) blanching; (3) soaking the fermentation liquor; (4) sugar infiltration; (5) drying; (6) and (6) packaging. Uses aronia melanocarpa as a raw material to replace food additives through formula and process improvement, thereby keeping the color and the tissue state of the product and improving the mouthfeel.)

1. A method for producing original preserved aronia melanocarpa with the assistance of fermentation liquor dipping is characterized by comprising the following steps:

A. preparing fermentation liquor:

(1) selecting materials: selecting mature fruits of aronia melanocarpa for later use;

(2) crushing;

(3) yeast activation: weighing wine saccharomyces cerevisiae according to the mass percent of 0.5-2% of aronia melanocarpa, and adding the wine saccharomyces cerevisiae into 10 times of warm water with the temperature of 30-37 ℃ for full activation for later use;

(4) inoculation: rapidly mixing the activated saccharomyces cerevisiae in the step (3) with the crushed aronia melanocarpa in the step (2), adding 15-25% of sucrose, and fully and uniformly stirring;

(5) fermentation: in the first stage, fermenting for 10-15 days at 20-25 ℃ in a heat preservation manner; in the second stage, separating fermentation liquor, performing after-fermentation on clear liquid at the temperature of 10-15 ℃ for 20-30 days, wherein the ethanol content in the fermentation liquor is 7-15%, and taking the fermentation liquor for later use;

B. processing technology of preserved aronia melanocarpa

(1) Raw material selection and pretreatment: selecting mature Aronia melanocarpa fruit, vacuum packaging, freezing at-18 deg.C, thawing with flowing water before use, and cleaning;

(2) blanching: blanching for 30-60 s at 95-100 ℃, and cooling for later use;

(3) soaking fermentation liquor: b, placing the blanched aronia melanocarpa fruits in the fermentation liquor prepared in the step A, completely immersing the fruits in the fermentation liquor, soaking for 4-12 hours at the temperature of 20-25 ℃, and fishing out for later use;

(4) sugar infiltration: after the step (3), placing the aronia melanocarpa in 40-60% of sucrose solution, and carrying out sugar permeation for 12-48 h;

(5) and (3) drying: firstly, microwave drying the sugar-soaked and drained aronia melanocarpa for 1-5 min under the condition that the microwave power is 500-1200W, and then drying for 8-15 h under the condition that the temperature is 50-65 ℃;

(6) and packaging to obtain a finished product.

2. The method for the fermentation broth immersion-assisted production of the preserved fruit with the original flavor of aronia melanocarpa as claimed in claim 1, wherein in the step B (1) raw material selection and pretreatment, the frozen storage is more than 3 d; the flowing water is below 15 ℃.

3. The method for the fermentation liquor immersion-assisted production of the preserved aronia melanocarpa original taste as claimed in claim 1, which is characterized by comprising the following steps:

A. preparing fermentation liquor:

(1) selecting materials: removing impurities and fruit stalks of mature fruits of aronia melanocarpa for later use;

(2) crushing: placing Aronia melanocarpa in a stainless steel barrel or a plastic barrel, and sufficiently crushing and stirring by using a crusher or a stirrer;

(3) yeast activation: weighing wine brewing yeast according to the mass fraction of 1% of aronia melanocarpa, and adding the wine brewing yeast into 10 times of warm water at 35 ℃ for full activation for later use;

(4) inoculation: rapidly mixing the activated saccharomyces cerevisiae in the step (3) with the crushed aronia melanocarpa in the step (2), adding 20% of sucrose, and fully and uniformly stirring;

(5) fermentation: the first stage, fermenting for 10 days under the condition of 25 ℃; in the second stage, separating the fermentation liquor, and performing after-fermentation on the clear liquid at 15 ℃ for 20 days, wherein the ethanol content in the fermentation liquor is 10 percent, and taking the fermentation liquor for later use;

B. processing technology of preserved aronia melanocarpa

(1) Raw material selection and pretreatment: removing impurities and fruit stalks of mature aronia melanocarpa, vacuum packaging, freezing and storing at-18 deg.C for 5 days, thawing with flowing water of 5 deg.C before use, and cleaning;

(2) blanching: blanching for 50s at 95 ℃, and cooling for later use;

(3) soaking fermentation liquor: b, placing the blanched aronia melanocarpa fruits in the fermentation liquor prepared in the step A, completely immersing the fruits in the fermentation liquor, soaking for 8 hours at the temperature of 20 ℃, and fishing out for later use;

(4) sugar infiltration: after the step (3), putting the aronia melanocarpa in a 50% sucrose solution, and carrying out sugar permeation for 24 hours under the conditions of normal temperature and normal pressure;

(5) and (3) drying: firstly, carrying out microwave treatment on the sorbus nigromaculata subjected to sugar soaking and draining for 2min under the condition of the microwave power of 800W, and then drying for 10h at the temperature of 60 ℃ until the water content is 18%;

(6) and packaging to obtain a finished product.

Technical Field

The invention relates to a preserved fruit food processing method, in particular to a method for producing original preserved aronia melanocarpa with the auxiliary effect of fermentation liquor impregnation.

Background

In the prior art, preserved fruits have a long history as traditional food in China. In the existing preserved fruit processing technology, the traditional preserved fruit processing technology needs long time of cooking and drying, so that the original flavor of the preserved fruit is lost and the sensory state is poor. In the formula, in order to keep good color, taste and shape of the product, most preserved fruits use a large amount of additives such as a sweetening agent, a thickening agent, a hardening agent, a color fixative, a stabilizing agent, a preservative and the like in the production process, so that the preserved fruits lose the original flavor and cause the edible worry of consumers. Along with the increasing importance of people on health, the requirements on original ecology and pure nature of preserved fruits are higher and higher, the preserved fruits developed at present are mostly processed by traditional raw materials, traditional processes and traditional formulas, the new variety, original ecology and original flavor preserved fruit products are less developed, and the method for producing the preserved fruits by fermentation liquor dipping in an auxiliary manner is not reported at present.

Aronia melanocarpa, also known as aronia melanocarpa and prunus cerasifera, is perennial deciduous shrub of the genus Aronia of the family Rosaceae, and is a small berry tree which has just emerged. The aronia melanocarpa fruit is mature in 9 months every year, has extraordinary health care effect, is called as gold in berries and anticancer agent in nature, and the anthocyanin and flavone content in the fresh fruit is as high as 0.25-0.35%, and the polyphenol content is the highest in known plants and is respectively 80 times of grapes, 20 times of medlar, 15 times of cranberries, 10 times of blackcurrants and 5 times of blueberries. Anthocyanin and polyphenol have strong antioxidation, and can improve diseases such as dyslipidemia, hypertension, obesity, glucose metabolism disorder and the like, and aronia melanocarpa fruits are widely applied to the medicine and functional food industry in European and American areas. At the end of the 20 th century, the growing of aronia melanocarpa in more than ten provinces such as Liaoning, Jilin, Heilongjiang, inner Mongolia, Shanxi and Hebei in China has become an important industrial crop, and is mainly used for producing fruit wine, beverages, jam, edible pigments and the like. Because the aronia melanocarpa fruits contain a large amount of tannin and are sour and astringent in taste, products such as the whole fruit processed preserved fruit are very few, and the blank of the preserved fruit is expected to be filled as soon as possible.

Disclosure of Invention

The invention aims to provide a method for producing the original-taste preserved aronia melanocarpa by fermentation liquor immersion assistance. The preserved fruit has reasonable production method, high pure natural degree, good sensory quality, and high production efficiency. The fermentation liquor dipping and microwave auxiliary process can achieve good astringency removal effect, avoids the addition of food additives such as tannase, ethyl maltol and the like, furthest retains the original flavor of the product, ensures the safety of the product and eliminates the eating worry of people; the fermentation liquor dipping and microwave auxiliary process can improve the dehydration rate and the sugar infiltration and drying efficiency.

The technical solution of the invention is as follows: a method for producing original preserved aronia melanocarpa with the assistance of fermentation liquor impregnation is characterized by comprising the following steps (the concentration of prepared solution is mass percent):

A. preparing fermentation liquor:

(1) selecting materials: selecting mature fruit of aronia melanocarpa for later use (removing impurities and fruit stalks).

(2) Crushing: placing Aronia melanocarpa in stainless steel or plastic barrel, and crushing and stirring with crusher or stirrer.

(3) Yeast activation: weighing fruit wine saccharomyces cerevisiae according to the mass percent of 0.5-2% of aronia melanocarpa, and adding the fruit wine saccharomyces cerevisiae into 10 times of warm water at the temperature of 30-37 ℃ for full activation for later use. According to the nutritional ingredient characteristics of aronia melanocarpa, the total sugar content is 8.3%, the total acid content is 1.2%, and the nutritional ingredient characteristics of fruit products are met, so that the fermentation liquor is prepared by fermenting wine brewing yeast (such as yeast special for Angel wine), and the ethanol content and the sugar content in the fermentation liquor can meet the processing requirements of preserved fruits.

(4) Inoculation: and (3) rapidly mixing the activated saccharomyces cerevisiae in the step (3) with the crushed aronia melanocarpa in the step (2), adding 15-25% of cane sugar, and fully and uniformly stirring.

(5) Fermentation: in the first stage, fermenting for 10-15 days at 20-25 ℃ in a heat preservation manner; and in the second stage, separating fermentation liquor, performing after-fermentation on clear liquid at the temperature of 10-15 ℃ for 20-30 days, wherein the ethanol content in the fermentation liquor is 7-15%, and taking the fermentation liquor for later use. The fermentation process has the advantages that: the first stage fermentation process can accelerate the metabolism and conversion of sugar, the yeast is rapidly propagated by fermenting under the condition of 20-25 ℃ for 10-15 days under heat preservation, the growth cycle of the yeast is in logarithmic phase, and aerobic metabolism is mainly used. When the growth period of the yeast enters a stable period, the yeast is quickly transferred to a second-stage after-fermentation process, and after-fermentation is carried out for 20-30 days at the temperature of 10-15 ℃, so that the growth of acetic acid bacteria is inhibited, the residual sugar content is further reduced, the product flavor is enriched, and the taste is ensured.

The significance of step A is that: the method comprises the following steps of firstly, adding 7-15% of ethanol, 8-12% of total acid and 5-8% of total sugar into fermentation liquor, wherein the fermentation liquor has the unique flavor, taste, appearance and color of aronia melanocarpa, and the sensory quality of the original aronia melanocarpa preserved fruit cannot be influenced. Secondly, the fermentation liquor can also be selected to prepare an intermediate product of the aronia melanocarpa fruit wine, and the intermediate product can be replaced and used in the processing process of the aronia melanocarpa fruit wine and preserved fruit, so that the resource waste is avoided. And thirdly, the fermentation liquor is used for dipping the aronia melanocarpa fruits to achieve a good astringency removal effect, and the fermentation liquor contains 7-15% of ethanol, so that the aronia melanocarpa fruits are ripened to be subjected to astringency removal, and food additives such as tannase and ethyl maltol are avoided. Meanwhile, due to the existence of the ethanol, the dehydration effect is good, the moisture content in the fruits is reduced, and the subsequent sugar infiltration and drying processing efficiency is improved.

B. Processing technology of preserved aronia melanocarpa

(1) Raw material selection and pretreatment: the mature aronia melanocarpa fruits are selected (subjected to impurity removal and fruit stem removal), are packaged in vacuum and are frozen at the temperature of below 18 ℃ below zero for more than 3 days, under the condition, the aronia melanocarpa fruits can be fully frozen, more than 80% of water is ensured to form ice crystals, the insoluble environment of tannin is caused, and the freeze-thaw astringency removal effect is improved. Before use, the mixture is thawed by flowing water (below 15 ℃) and washed for standby. By adopting the freeze thawing deastringency technology, firstly, an anaerobic environment is created, so that the fruits are in an anaerobic respiration state, and the purposes of anoxia and deastringency are achieved. And the activity of enzyme can be reduced and the astringent taste can be reduced by freezing. Meanwhile, the soluble tannin in the astringent substances in the fruits can be changed into insoluble tannin by freezing, so that the aim of removing the astringent taste is fulfilled. In addition, the tissue can be softened by freezing and thawing processes, and the subsequent sugar infiltration and drying processing efficiency is improved.

(2) Blanching: blanching for 30-60 s at 95-100 ℃, and cooling for later use. The blanching function can be realized, the browning of the fruits is prevented, the removal of the astringent taste of the fruits is facilitated, and the original shape of the fruits is kept to the maximum extent and cannot collapse. The fruit peel can be cracked due to overhigh temperature and overlong time, and the blanching effect cannot be achieved due to overlow temperature and overlong time.

(3) Soaking fermentation liquor: and D, placing the blanched aronia melanocarpa fruits in the fermentation liquor prepared in the step A, completely immersing the fruits in the fermentation liquor, soaking for 4-12 hours at the temperature of 20-25 ℃, and fishing out for later use. The fermentation liquor impregnation can achieve a good astringency removal effect, and the fermentation liquor contains 7-15% of ethanol, so that the ripening effect of the aronia melanocarpa fruits is achieved, the astringency removal is achieved, and food additives such as tannase and ethyl maltol are avoided. Meanwhile, due to the existence of the ethanol, the dehydration effect is good, the moisture content in the fruits is reduced, and the subsequent sugar infiltration and drying processing efficiency is improved.

(4) Sugar infiltration: after the step (3), putting the aronia melanocarpa in a 40-60% sucrose solution, and carrying out sugar permeation for 12-48 h under the conditions of normal temperature and normal pressure.

(5) And (3) drying: firstly, microwave drying the sorbus nigra soaked with sugar for 1-5 min under the condition that the microwave power is 500-1200W, and then drying for 8-15 h under the condition that the temperature is 50-65 ℃, wherein the water content is 15-20%. The microwave pre-drying treatment can effectively improve the drying efficiency and simultaneously play a good de-astringency effect. The microwave treatment provides an instantaneous and penetrating heating mode, polar molecules in a microwave electromagnetic field move at a high speed along with the change of microwave frequency according to the polarity direction of the electric field to generate friction heat, so that the migration rate of water in the fruit to the surface of the fruit can be accelerated, and the drying efficiency is improved. Further, the high frequency oscillation of the microwave treatment generates high heat inside the fruit to reduce astringency.

(6) Packaging and storing: and (4) sealing and packaging the mixture by using a plastic bottle, a glass bottle or a composite bag, and storing the mixture at a cool place at normal temperature.

(7) And (5) finishing.

In the step B and the step 1, during the selection and pretreatment of the raw materials, the frozen storage is more than 3 d; the flowing water is below 15 ℃.

Preferably: a method for producing original preserved aronia melanocarpa with the assistance of fermentation liquor impregnation comprises the following steps (the concentration of the prepared solution is in percentage by mass):

A. preparing fermentation liquor:

(1) selecting materials: removing impurities and fruit stalks of mature fruits of aronia melanocarpa for later use.

(2) Crushing: placing Aronia melanocarpa in stainless steel or plastic barrel, and crushing and stirring with crusher or stirrer.

(3) Yeast activation: the wine brewing yeast is weighed according to the mass fraction of 1 percent of the aronia melanocarpa and is added into warm water with the temperature of 35 ℃ being 10 times of that of the wine brewing yeast for full activation for standby.

(4) Inoculation: and (3) rapidly mixing the activated saccharomyces cerevisiae in the step (3) with the crushed aronia melanocarpa in the step (2), adding 20% of sucrose, and fully and uniformly stirring.

(5) Fermentation: the first stage, fermenting for 10 days under the condition of 25 ℃; and in the second stage, separating the fermentation liquor, performing after-fermentation on the clear liquid at 15 ℃ for 20 days, wherein the ethanol content in the fermentation liquor is 10%, and taking the fermentation liquor for later use.

B. Processing technology of preserved aronia melanocarpa

(1) Raw material selection and pretreatment: removing impurities and fruit stalks of mature Aronia melanocarpa, vacuum packaging, freezing at-18 deg.C for 5 days, thawing with 5 deg.C flowing water before use, and cleaning.

(2) Blanching: blanching at 95 deg.C for 50s, and cooling.

(3) Soaking fermentation liquor: and D, placing the blanched aronia melanocarpa fruit in the fermentation liquor prepared in the step A, completely immersing the fruit in the fermentation liquor, soaking for 8 hours at the temperature of 20 ℃, and fishing out for later use.

(4) Sugar infiltration: after the step (3), placing the aronia melanocarpa in a 50% sucrose solution, and carrying out sugar permeation for 24 hours under the conditions of normal temperature and normal pressure.

(5) And (3) drying: firstly, the aronia melanocarpa after sugar soaking and draining is subjected to microwave for 2min under the condition that the microwave power is 800W, and then the aronia melanocarpa is dried for 10h under the condition that the temperature is 60 ℃, and the water content is 18 percent.

(6) Packaging: sealed and packed by a plastic bottle and stored in a cool place at normal temperature.

Quality of preserved aronia melanocarpa: the black brown mountain ash fruit vinegar is black brown, has plump shape, has no crystallization phenomenon on surface sugar, has certain toughness, strong palatability, moderate sour and sweet taste, no obvious astringent taste and has the special flavor of the black mountain ash fruit.

The invention has the advantages that:

1. the mature aronia melanocarpa fruits are used as main raw materials, a vacuum packaging anoxic deastringency technology and a freeze-thaw deastringency technology are utilized to achieve a good deastringency effect, both deastringency methods belong to physical deastringency technologies, no chemical deastringency agent or other additives are added in a formula, and the deastringency method is harmless to human health and meets the requirements of green and environmental protection.

2. The mature aronia melanocarpa fruit can soften tissues through a freezing and thawing process of freezing and thawing, and sugar permeability and drying efficiency are improved.

3. The Aronia melanocarpa fruit is treated by adopting a fermentation liquor dipping method, and the ethanol contained in the fermentation liquor is utilized to perform ripening and astringency removal effects on the Aronia melanocarpa fruit, so that the addition of food additives such as tannase, ethyl maltol and the like is avoided. Meanwhile, due to the existence of the ethanol, the dehydration effect is good, the moisture content in the fruits is reduced, and the subsequent sugar infiltration and drying processing efficiency is improved.

4. The microwave pre-drying treatment provides an instantaneous and penetrating heating mode, and effectively improves the drying efficiency. Meanwhile, high-frequency oscillation of microwave treatment is utilized to generate high heat in the fruit to weaken the astringency.

5. The invention utilizes the aronia melanocarpa as a raw material, replaces food additives through formula improvement and process innovation, thereby maintaining the color, the taste and the tissue state of products, and provides the original-taste aronia melanocarpa preserved fruit method which has simple and reasonable production process, shorter production period, high pure naturalness, good sensory quality, less loss of nutrient components and original ecology and meets the requirements of modern people on nutrition and health, overcomes the defects of the traditional preserved fruit food, and provides a new way for the eating mode of the aronia melanocarpa.

6. The method has the advantages of simple operation, low energy consumption, high efficiency, low investment and the like, and is suitable for industrial production. The formula has no additive, and is original in taste and flavor, original in ecology, safe and free of pollution. The invention can overcome the defects of original flavor loss and poor sensory state caused by the traditional preserved fruit processing technology and formula, and fills the blank in the field of the original-flavor preserved fruit of aronia melanocarpa.

Embodiments of the present invention will be described in further detail with reference to examples.

Detailed Description

Example 1

A method for producing original preserved aronia melanocarpa with the assistance of fermentation liquor dipping comprises the following steps:

A. preparing fermentation liquor:

(1) selecting materials: removing impurities and fruit stalks of mature fruits of aronia melanocarpa for later use.

(2) Crushing: placing Aronia melanocarpa in stainless steel or plastic barrel, and crushing and stirring with crusher or stirrer.

(3) Yeast activation: the wine brewing yeast is weighed according to the mass fraction of 1 percent of the aronia melanocarpa and is added into warm water with the temperature of 35 ℃ being 10 times of that of the wine brewing yeast for full activation for standby.

(4) Inoculation: and (3) rapidly mixing the activated saccharomyces cerevisiae in the step (3) with the crushed aronia melanocarpa in the step (2), adding 20% of sucrose, and fully and uniformly stirring.

(5) Fermentation: the first stage, fermenting for 10 days under the condition of 25 ℃; and in the second stage, separating the fermentation liquor, performing after-fermentation on the clear liquid at 15 ℃ for 20 days, wherein the ethanol content in the fermentation liquor is 10%, and taking the fermentation liquor for later use.

B. Processing technology of preserved aronia melanocarpa

(1) Raw material selection and pretreatment: removing impurities and fruit stalks of mature Aronia melanocarpa, vacuum packaging, freezing at-18 deg.C for 5 days, thawing with 5 deg.C flowing water before use, and cleaning.

(2) Blanching: blanching at 95 deg.C for 50s, and cooling.

(3) Soaking fermentation liquor: and D, placing the blanched aronia melanocarpa fruit in the fermentation liquor prepared in the step A, completely immersing the fruit in the fermentation liquor, soaking for 8 hours at the temperature of 20 ℃, and fishing out for later use.

(4) Sugar infiltration: after the step (3), placing the aronia melanocarpa in a 50% sucrose solution, and carrying out sugar permeation for 24 hours under the conditions of normal temperature and normal pressure.

(5) And (3) drying: firstly, the aronia melanocarpa after sugar soaking and draining is subjected to microwave for 2min under the condition that the microwave power is 800W, and then the aronia melanocarpa is dried for 10h under the condition that the temperature is 60 ℃, and the water content is 18 percent.

(6) Packaging: sealed and packed by a plastic bottle and stored in a cool place at normal temperature.

Example 2

This example is essentially the same as example 1, except for the preparation of the fermentation broth. A. Preparing fermentation liquor: during yeast activation, weighing wine brewing yeast according to the mass fraction of 1.5% of aronia melanocarpa, adding the wine brewing yeast into 10 times of warm water at 35 ℃ for full activation, then mixing the wine brewing yeast with crushed aronia melanocarpa, adding 15% of sucrose, fully and uniformly stirring, and performing fermentation at 20 ℃ for 15 days in a first stage; the second stage fermentation is to separate the fermentation liquor, and the clear liquid is post-fermented for 25 days at 10 ℃, wherein the ethanol content in the fermentation liquor is 10 percent, and the fermentation liquor is taken for standby.

Example 3

This embodiment is substantially the same as embodiment 1 except that: B. the processing technology of the preserved aronia melanocarpa fruit comprises the following steps: selecting mature Aronia melanocarpa fruit, removing impurities and fruit stalks, vacuum packaging, freezing at-18 deg.C below for 7 days, thawing with 5 deg.C flowing water, cleaning, taking out, and draining. Then blanching with 100 deg.C boiling water for 30s, cooling, soaking with fermentation liquid, completely soaking the fruit with the fermentation liquid at 25 deg.C for 6h, taking out, infiltrating sugar, and putting Aronia melanocarpa in 55% sucrose solution, and infiltrating sugar at normal temperature and pressure for 18 h.

Example 4

This example is substantially the same as example 1 except for drying. And (3) drying: firstly, the aronia melanocarpa after sugar soaking and draining is subjected to microwave for 5min under the condition that the microwave power is 500W, and then is dried for 12h under the condition that the temperature is 55 ℃, and the water content is 20%.

Comparative example-conventional method

The preserved aronia melanocarpa is produced according to the traditional process and the traditional formula and comprises the following steps:

(1) raw material selection and pretreatment: removing impurities and fruit stems of mature fruits of aronia melanocarpa, and cleaning for later use.

(2) Blanching: blanching in 100 deg.C water bath for 30s, and cooling.

(3) Sugar boiling: placing the blanched Aronia melanocarpa fruit in 50% sucrose solution at 100 deg.C, decocting with sugar for 60min, taking out, and cooling.

(4) Sugar infiltration: after the step (3), placing the aronia melanocarpa in a sugar permeating liquid, wherein the sugar permeating liquid contains 50% of sucrose, 1% of sodium carboxymethylcellulose, 0.8% of citric acid, 0.5% of beta-cyclodextrin, 0.2% of calcium chloride, 0.1% of carrageenan and 0.05% of ethyl maltol, and the sugar permeating is carried out for 36 hours under the conditions of normal temperature and normal pressure.

(5) And (3) drying: drying for 18h in an oven at the temperature of 60 ℃.

(6) Packaging: sealed and packed by a plastic bottle and stored in a cool place at normal temperature.

The astringency evaluation, the overall sensory score and the drying time index of examples 1, 2, 3 and 4 and the control example were evaluated, and the results thereof showed that each index of examples 1, 2, 3 and 4 was significantly superior to the control example.

Experimental example 1

10-20 sensory evaluators were screened to perform sensory evaluation on examples 1, 2, 3 and 4 and the control, the specific sensory evaluation criteria are shown in table 1, and the sensory evaluation scores of each sample were averaged.

Method for evaluating astringency

The main source of the acerbity of the aronia melanocarpa is tannin in the fruit, so the tannin content directly influences the acerbity removing effect of the preserved aronia melanocarpa, the acerbity removing effect is evaluated by measuring the tannin content in the preserved aronia melanocarpa, and the method for testing the tannin content of the preserved aronia melanocarpa specifically comprises the following steps:

the method for measuring the tannin content comprises the following steps:

1. preparing a solution: preparing a reagent for F-D (Folin-Denis) tannin determination, respectively weighing 25g of sodium tungstate and 5g of phosphomolybdic acid, dissolving in 200mL of distilled water, adding 12.5mL of phosphoric acid, connecting a condenser tube, heating and refluxing in a boiling water bath for 2h, cooling, adding distilled water to dilute to a constant volume of 250mL, and keeping for later use.

2. And (3) drawing a tannin standard curve: weighing 50mg of tannic acid, adding distilled water to dissolve, transferring into a 50mL volumetric flask, diluting with distilled water by 10 times to a constant volume to obtain 0.1mg/mL tannin standard solution. Then 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5mL of the standard solution was pipetted and placed in a 50mL volumetric flask. And finally adding 2.5mLF-D reagent and 5mL of saturated sodium carbonate solution, adding distilled water to dilute to 50mL, fully mixing, stabilizing for 30min, and measuring the absorbance value at the wavelength of 650nm by using a visible light spectrophotometer.

3. Preparation of a sample to be tested:

weighing 3 g of a sample of the preserved aronia melanocarpa in a mortar, grinding the sample into pulp, adding distilled water to dilute the pulp to a constant volume of 250mL, carrying out suction filtration after 1h, discarding the initial filtrate, absorbing 2mL of the filtrate, adding 2.5mL of F-D reagent and 5mL of saturated sodium carbonate solution, adding distilled water to dilute the solution to 50mL, fully mixing, stabilizing the solution for 30min, and respectively measuring the absorbance value at a wavelength of 650nm by using a visible light spectrophotometer.

The tannin content calculation formula is as follows:

in the formula: c is the tannin concentration of the chromogenic solution, and the concentration is mug/mL. V is the volume of the developing solution, mL. V₀Volume of sample extract, mL. V₁To determine the volume of sample solution aspirated, mL. m is₀Is the mass of the preserved sorbus melanocarpa in g.

The sensory evaluation persons were 20 persons, see Table 2.

The foregoing description is only exemplary of the invention and is not intended to limit the spirit of the invention.