阅读说明：本技术 一种桤叶唐棣冻干奶块及其制作方法 (Amelanchier alder freeze-dried milk block and preparation method thereof ) 是由 李斌 张斯寓 田金龙 谭慧 司旭 高凝轩 崔星月 靳辰宇 李海锟 于 2021-09-14 设计创作，主要内容包括：本发明公开了一种桤叶唐棣冻干奶块及其制备方法,所述桤叶唐棣冻干奶块包括以下原料：奶粉,桤叶唐棣,水,白砂糖,柠檬酸。本发明通过超高压处理将桤叶唐棣制得果浆,与奶粉及辅料混合并采用超高压灭菌。经真空冷冻干燥后,制得冻干奶块。本发明通过全程非热加工,并将奶粉中所含的大量蛋白与桤叶唐棣中花青素形成共价结合,从而极大地提高了其功能成分的稳定性,制得的产品酸甜可口,口感酥脆。所提供的方法,安全可靠。且操作过程科学简单,成本低廉,能耗低,易于工业化生产,对生产环境无污染。(The invention discloses an alder Amelanchier freezing-dried milk block and a preparation method thereof, wherein the alder Amelanchier freezing-dried milk block comprises the following raw materials: milk powder, Amelanchier alder, water, white granulated sugar and citric acid. The invention prepares the fruit pulp from the Amelanchier alder by ultrahigh pressure treatment, mixes the fruit pulp with milk powder and auxiliary materials and adopts ultrahigh pressure sterilization. After vacuum freeze drying, the freeze-dried milk block is prepared. According to the preparation method, the whole process is non-thermal processing, and a large amount of protein contained in milk powder and anthocyanin in the Amelanchier alder form covalent bonding, so that the stability of functional components of the Amelanchier alder is greatly improved, and the prepared product is sour, sweet, delicious and crisp in taste. The method is safe and reliable. And the operation process is scientific and simple, the cost is low, the energy consumption is low, the industrial production is easy, and the production environment is not polluted.)

1. A method for preparing Amelanchier alder freeze-dried milk block is characterized by comprising the following steps:

(1) selecting mature fresh Amelanchier alder fruits, cleaning and preparing into fruit pulp by using ultrahigh pressure treatment;

(2) adding water, milk powder, white granulated sugar and citric acid into the fruit pulp obtained in the step (1), fully mixing uniformly and stirring; wherein the weight ratio of the milk powder to the fruit pulp to the water to the white granulated sugar to the citric acid is 15:100:35:10: 1;

(3) sterilizing the mixture obtained in the step (2) by adopting ultrahigh pressure treatment;

(4) pouring the mixture obtained in the step (3) into a mould, and uniformly spreading the solution by using a scraper;

(5) placing the mixture obtained in the step (4) at-80 ℃ for quick freezing for 12-24 h;

(6) and (5) carrying out vacuum freeze drying on the mixture obtained in the step (5), wherein the temperature of a cold well is-40 to-50 ℃, the vacuum degree is 10 to 20Pa, and the freeze drying time is 20 to 24 hours.

2. The method of making a kerchier alder freeze-dried milk block according to claim 1, wherein the method comprises the steps of: in the step (1), the ultrahigh pressure treatment conditions are as follows: the pressure is 500MPa-550MPa, and the time is 300-350 s.

3. The method of making a kerchier alder freeze-dried milk block according to claim 1, wherein the method comprises the steps of: in the step (2), the mixture is stirred for 20-30min at 40-45 ℃.

4. The method of making a kerchier alder freeze-dried milk block according to claim 1, wherein the method comprises the steps of: in the step (3), the ultrahigh pressure treatment conditions are as follows: the pressure is 400MPa-500MPa, and the time is 12-15 min.

5. The method of making a kerchier alder freeze-dried milk block according to claim 1, wherein the method comprises the steps of: in the step (6), the heating temperature of the chassis is 40-45 ℃.

6. The method of making a kerchier alder freeze-dried milk block according to claim 1, wherein the method comprises the steps of: further comprising: (7) and (4) bagging the finished product prepared in the step (6), boxing and sealing.

7. An Amelanchier alder freeze-dried milk block made by the method of any one of claims 1-6.

Technical Field

The invention relates to an alder freeze-dried milk block and a preparation method thereof.

Background

Amelanchier aldehyder belongs to deciduous bush or arborescent species, the fruit is pear-shaped berry, the pulp is purple or white, and is one of the important members of the third generation fruit internationally at present. The Amelanchier aldehydis has rich nutritive value, wherein the sugar content accounts for 11-19%, the protein content accounts for 1.9-9.7%, and the fruit contains various minerals, and each 100g of fresh Amelanchier aldehydis contains 88mg of calcium, which is 10 times of the calcium content of the same quality apple. In addition, the alloy also contains 400mg of magnesium, 244 mg of potassium and 300mg of potassium, and the content of iron is extremely rich. The Amelanchier alder fruit contains pectin, anthocyanin, chlorogenic acid derivative, 18 essential amino acids, etc., has high antioxidant activity, and has effects of preventing and treating heart disease, diabetes, cancer, etc. Amelanchier aldehydis fruit is sweet and juicy, but is not suitable for storage. The phenomena of browning, softening and the like easily occur after picking for a plurality of hours.

The main functional components of the Amelanchier alder are polyphenols such as anthocyanin, and the phenols endow the Amelanchier alder with strong oxidation resistance, anti-proliferation and other health-care functions. However, anthocyanins and other phenolic compounds are sensitive to temperature and have poor stability under high temperature processing conditions.

Disclosure of Invention

The invention provides an Amelanchier alder freeze-dried milk block and a preparation method thereof, which adopts non-thermal processing in the whole process by an ultrahigh pressure treatment technology and a vacuum freeze-drying technology and furthest reserves the stability of Amelanchier alder anthocyanidin. In addition, a large amount of casein contained in the milk powder is combined with the AMELANCEIER ALENTERIANUMA anthocyanin through non-covalent bonds, so that the stability of the AMELANCEIMA ALENTERIANUMA ALENTERIANA during processing and storage can be effectively protected. In addition, by mixing the milk powder, the Amelanchier alder fruit pulp and the auxiliary materials, the milk fragrance is combined with the faint scent of berries, so that the mouthfeel of the product can be greatly improved. The Amelanchier alder freeze-dried milk block has moderate sour and sweet taste, crisp mouthfeel, melting in the mouth and higher antioxidant activity.

A method for preparing Amelanchier alder freeze-dried milk block is characterized by comprising the following steps:

(1) selecting mature fresh Amelanchier alder fruit, cleaning, and crushing by ultrahigh pressure treatment to obtain fruit pulp.

(2) Adding water, milk powder, white granulated sugar and citric acid into the fruit pulp obtained in the step (1), fully mixing and stirring according to the weight ratio of the milk powder, the fruit pulp, the water, the white granulated sugar and the citric acid being 15:100:35:10: 1.

(3) And (3) sterilizing the mixture obtained in the step (2) by adopting ultrahigh pressure treatment.

(4) Pouring the mixture obtained in the step (3) into a mould, and uniformly spreading the solution by using a scraper.

(5) And (4) placing the mixture obtained in the step (4) at-80 ℃ for quick freezing, and keeping the temperature constant for 12-24 h.

(6) And (3) putting the mixture prepared in the step (5) into vacuum freeze drying, wherein the cold well temperature is-40 to-50 ℃, the vacuum degree is 10 to 20Pa, and the freeze drying time is 20 to 24 hours, so as to prepare the Amelanchier alder freeze-dried milk block.

Further, the method also comprises the following steps: (7) and (4) packaging the finished product prepared in the step (6), boxing and sealing to obtain the alder Amelanchier freeze-dried milk block product.

Further, in the step (1), the ultrahigh pressure treatment conditions are as follows: the pressure is 500MPa-550MPa, and the time is 300-350 s.

Further, in the step (2), the mixture is stirred for 20-30min at 40-45 ℃.

Further, in the step (3), the ultrahigh pressure treatment conditions are as follows: the pressure is 400MPa-500MPa, and the time is 12-15 min.

Further, in the step (6), the heating temperature of the base plate is 40-45 ℃.

The invention also provides the Amelanchier alder freeze-dried milk block prepared by the method.

Under the condition of processing and storage, a non-thermal processing technology is adopted, and an effective protective agent is added, so that the functional activity of the product can be greatly stabilized, and the edible value of the product is improved. After casein and phenolic substances such as anthocyanin and the like in milk are combined through non-covalent bonds, the stability of the anthocyanin in the processing and storage processes can be greatly improved. The anthocyanin combined with the casein has obviously increased absorption rate after being taken into the body. The casein is a common protein in milk, and has high nutritive value and edible safety.

The beneficial effects obtained by the invention mainly comprise:

(1) the method adopts the whole non-thermal processing, and can reserve anthocyanin in the Amelanchier aldehydis cortex to the greatest extent by ultrahigh pressure crushing, ultrahigh pressure sterilization and vacuum freeze drying technology, thereby improving the edible value of the product;

(2) by utilizing a large amount of protein in the milk powder and combining with functional components such as anthocyanin and the like in a non-covalent bond manner, the stability and the absorption rate of the anthocyanin functional components in the product are greatly improved.

(3) By vacuum freeze drying, the water activity in the Amelanchier alder freeze-dried milk block is greatly reduced, and the storability is obviously improved.

(4) The product prepared by the invention is sour, sweet and delicious, and has crisp mouthfeel. The method is safe and reliable. And the operation process is scientific and simple, the cost is low, the energy consumption is low, the industrial production is easy, and the production environment is not polluted.

Drawings

FIG. 1 is a flow chart of the present invention.

Detailed Description

The following non-limiting examples will allow one of ordinary skill in the art to more fully understand the present invention, but are not intended to limit the invention in any way.

Example 1

Selecting 20kg of mature fresh amelanchier alder fruit, cleaning and carrying out ultra-high pressure treatment for 350s under the condition of 500MPa to prepare fruit pulp. Adding water, milk powder, white granulated sugar and citric acid into the obtained fruit pulp, uniformly mixing the milk powder, the fruit pulp, the water, the white granulated sugar and the citric acid according to a ratio of 15:100:35:10:1, and stirring for 30min at 40 ℃. Sterilizing the mixture for 15min under 400MPa by adopting ultrahigh pressure treatment. After sterilization and cooling, the mixture was poured into a mold and the solution was spread evenly with a spatula for panning.

The mixture was placed in a quick freezer at-80 ℃ for 12 h. And putting the frozen mixture solid into a vacuum freeze drying bin, wherein the temperature of a cold well is-40 ℃, a chassis is heated by 40 ℃, the vacuum degree is set to be 20Pa, and the freeze drying time is 24 hours. And packaging the prepared finished product into a bag, boxing and sealing to obtain the alder kereber freeze-dried milk block.

Example 2

Selecting 10kg of mature fresh amelanchier alder fruit, cleaning and carrying out ultra-high pressure treatment for 300s under the condition of 550MPa to prepare fruit pulp. Adding water, milk powder, white granulated sugar and citric acid into the obtained fruit pulp, uniformly mixing the milk powder, the fruit pulp, the water, the white granulated sugar and the citric acid according to a ratio of 15:100:35:10:1, and stirring for 20min at 45 ℃. Sterilizing the mixture under 500MPa for 12min by adopting ultrahigh pressure treatment. After sterilization and cooling, the mixture was poured into a mold and the solution was spread evenly with a spatula for panning.

The mixture was placed in a quick freezer at-80 ℃ for 12 h. And putting the frozen mixture solid into a vacuum freeze drying bin, wherein the temperature of a cold well is-45 ℃, the base plate is heated to 45 ℃, the vacuum degree is set to 10Pa, and the freeze drying time is 20 hours. And packaging the prepared finished product into a bag, boxing and sealing to obtain the alder kereber freeze-dried milk block.

Example 3

Selecting 15kg of mature fresh amelanchier alder fruit, cleaning and carrying out ultra-high pressure treatment for 325s under the condition of 525MPa to prepare fruit pulp. Adding water, milk powder, white granulated sugar and citric acid into the obtained fruit pulp, uniformly mixing the milk powder, the fruit pulp, the water, the white granulated sugar and the citric acid according to a ratio of 15:100:35:10:1, and stirring at 42.5 ℃ for 25 min. Sterilizing the mixture for 13.5min under 450MPa by adopting ultrahigh pressure treatment. After sterilization and cooling, the mixture was poured into a mold and the solution was spread evenly with a spatula for panning.

The mixture was placed in a quick freezer at-80 ℃ for 12 h. And putting the frozen mixture solid into a vacuum freeze drying bin, wherein the cold well temperature is-50 ℃, the base plate is heated to 42.5 ℃, the vacuum degree is set to 15Pa, and the freeze drying time is 22 h. And packaging the prepared finished product into a bag, boxing and sealing to obtain the alder kereber freeze-dried milk block.

It will be apparent to those skilled in the art from this disclosure that many changes and modifications can be made, or equivalents modified, in the embodiments of the invention without departing from the scope of the invention. Therefore, any simple modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention shall still fall within the protection scope of the technical solution of the present invention, unless the contents of the technical solution of the present invention are departed.