阅读说明：本技术 利用发酵工艺制作的百香果脯 (Preserved passion fruit prepared by fermentation process ) 是由 谢非 谢万祥 潘晓丽 张春娘 廖桂明 于 2020-12-21 设计创作，主要内容包括：利用发酵工艺制作的百香果脯,它涉及食品加工技术领域。它由以下原材料制成：百香果、苹果酸、天然果糖、天然矿物质水。按计量配比取上述原材料,根据其制备工艺及流程制备即可制得百香果脯。它口感及风味俱佳,采用优质百香果原材进行发酵处理,保留百香果的大部分营养成分,保证果脯自身的营养价值,且食用口感适中,酸甜风味具有清新食用体验,适合不同年龄段的果脯爱好者,生产工序简单,加工成本较低,适用于批量化的工业生产。(A preserved passion fruit prepared by a fermentation process relates to the technical field of food processing. The material is prepared from the following raw materials: passion fruit, malic acid, natural fructose and natural mineral water. The raw materials are taken according to the proportioning, and the passion fruit preserved fruit can be prepared according to the preparation process and the flow. The preserved fruit is good in taste and flavor, the high-quality raw passion fruit materials are adopted for fermentation treatment, most of nutritional ingredients of the passion fruit are reserved, the nutritional value of the preserved fruit is guaranteed, the edible taste is moderate, the sour and sweet flavor has fresh edible experience, the preserved fruit is suitable for preserved fruit enthusiasts of different ages, the production process is simple, the processing cost is low, and the method is suitable for batch industrial production.)

1. The preserved passion fruit prepared by the fermentation process is characterized by being prepared from the following raw materials in parts by weight: 100-200 parts of passion fruit, 50-80 parts of malic acid, 30-50 parts of natural fructose and 300 parts of natural mineral water.

2. The preserved passion fruit prepared by the fermentation process is characterized by comprising the following steps: a. taking high-quality passion fruit according to a metering ratio, cleaning the surface of the passion fruit, and placing the passion fruit in a container for naturally drying; b. feeding the washed passion fruit into a decorticator, cutting the passion fruit into halves one by one, taking out the pulp of the passion fruit, placing the pulp in a sterile container, refrigerating, feeding the passion fruit shell into a calender, pressing the shell into a flat shape, and placing the flat shape in a fermentation container; c. pouring a proper amount of malic acid into a fermentation container to be mixed with the flat passion fruit shell, adding a proper amount of natural mineral water, sealing, standing and fermenting; d. taking a fermented passion fruit shell soft tissue, screening to remove a hard tissue of a surface layer, taking refrigerated passion fruit pulp, adding natural fructose, pouring into a preserved fruit drying template, and drying at a high temperature; e. and (3) placing the dried preserved fruit in an aseptic container, naturally standing and airing, and coating thin sugar-coated paper on the surface of the preserved fruit to finish the preparation of the preserved passion fruit.

3. The preserved passion fruit prepared by the fermentation process according to claim 1 is characterized by being prepared from the following raw materials in parts by weight: 100 parts of passion fruit, 50 parts of malic acid, 30 parts of natural fructose and 200 parts of natural mineral water.

4. The preserved passion fruit prepared by the fermentation process according to claim 1 is characterized by being prepared from the following raw materials in parts by weight: 150 parts of passion fruit, 60 parts of malic acid, 40 parts of natural fructose and 250 parts of natural mineral water.

5. The preserved passion fruit prepared by the fermentation process according to claim 1 is characterized by being prepared from the following raw materials in parts by weight: 200 parts of passion fruit, 80 parts of malic acid, 50 parts of natural fructose and 300 parts of natural mineral water.

6. The preserved passion fruit prepared by the fermentation process according to claim 2, wherein the preserved passion fruit is prepared by the following steps: in the step a, the high-quality passion fruit raw material is passion fruit with the maturity of more than 7.

7. The preserved passion fruit prepared by the fermentation process according to claim 2, wherein the preserved passion fruit is prepared by the following steps: the refrigerating temperature in the step b is-15 to-10 ℃.

8. The preserved passion fruit prepared by the fermentation process according to claim 2, wherein the preserved passion fruit is prepared by the following steps: and d, drying at the temperature of 150-180 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to preserved passion fruit prepared by a fermentation process.

Background

The passion fruit is originally produced in south America and is called Xipanlian, the flesh of the passion fruit can emit the strong fragrance of more than ten kinds of fruits such as banana, pineapple, strawberry, lychee, lemon, mango, plum and the like, and the passion fruit is a fragrant fruit and has the reputation of 'the king of fruit juice'. The passion fruit contains 17 amino acids, and 165 kinds of substances which are beneficial to human bodies, such as abundant protein, fat, sugar, vitamins, calcium, phosphorus, iron, potassium, SOD enzyme, super fiber and the like, has unique taste, high nutritional value and higher medicinal value, and has the health-care effects of diminishing inflammation, relieving pain, promoting blood circulation, strengthening the body, reducing blood fat and blood pressure, nourishing yin, tonifying the kidney, refreshing, sobering up, promoting the production of body fluid, quenching thirst, eliminating fatigue, promoting digestion, protecting skin, beautifying and the like. Therefore, the passion fruit can be directly eaten, can be used as a medicine, or can be processed into drinks and foods such as juice, preserved fruit and the like.

As is well known, fruits are not easy to store and are often eaten fresh, and therefore, in order to maximize the value of the fruits, the fruits are often subjected to secondary processing so that the fruits can be preserved, and the economic value of the fruits is maximized. Wherein, the processing of the fruits into preserved fruits is a common processing means; moreover, the preserved fruit has better preservation property, and is popular with people as a dessert, so the passion fruit is considered to be made into the preserved fruit. Most of the conventional preserved passion fruits on the market are directly made from passion fruits through a series of procedures, the raw materials of the passion fruits are selected randomly, and when the preserved fruits are made in a later stage, the original nutritional ingredients and the sour and sweet taste of the passion fruits are damaged, the taste of the made preserved passion fruits is relatively poor, the chewing hardness of finished products is neglected in the making process, and the adding of chemical additives affects the edible health degree of the preserved fruits, so that the taste is single, the making process is complex, multiple procedures are needed, the processing cost is high, and the method is not suitable for batch industrial production.

Disclosure of Invention

The invention aims to overcome the defects and shortcomings of the prior art, and provides the preserved passion fruit prepared by the fermentation process, which is good in taste and flavor, is prepared by fermenting high-quality passion fruit raw materials, retains most of nutritional ingredients of the passion fruit, ensures the nutritional value of the preserved fruit, is moderate in edible taste, has fresh and fresh eating experience in sour and sweet flavor, is suitable for preserved fruit enthusiasts at different ages, is simple in production process, is lower in processing cost, and is suitable for batch industrial production.

In order to achieve the purpose, the invention adopts the following technical scheme: the preserved passion fruit prepared by the fermentation process is prepared from the following raw materials in parts by weight: 100-200 parts of passion fruit, 50-80 parts of malic acid, 30-50 parts of natural fructose and 300 parts of natural mineral water;

the manufacturing process comprises the following steps: a. taking high-quality passion fruit according to a metering ratio, cleaning the surface of the passion fruit, and placing the passion fruit in a container for naturally drying; b. feeding the washed passion fruit into a decorticator, cutting the passion fruit into halves one by one, taking out the pulp of the passion fruit, placing the pulp in a sterile container, refrigerating, feeding the passion fruit shell into a calender, pressing the shell into a flat shape, and placing the flat shape in a fermentation container; c. pouring a proper amount of malic acid into a fermentation container to be mixed with the flat passion fruit shell, adding a proper amount of natural mineral water, sealing, standing and fermenting; d. taking a fermented passion fruit shell soft tissue, screening to remove a hard tissue of a surface layer, taking refrigerated passion fruit pulp, adding natural fructose, pouring into a preserved fruit drying template, and drying at a high temperature; e. and (3) placing the dried preserved fruit in an aseptic container, naturally standing and airing, and coating thin sugar-coated paper on the surface of the preserved fruit to finish the preparation of the preserved passion fruit.

Further, the preserved passion fruit prepared by the fermentation process is prepared from the following raw materials in parts by weight: 100 parts of passion fruit, 50 parts of malic acid, 30 parts of natural fructose and 200 parts of natural mineral water;

further, the preserved passion fruit prepared by the fermentation process is prepared from the following raw materials in parts by weight: 150 parts of passion fruit, 60 parts of malic acid, 40 parts of natural fructose and 250 parts of natural mineral water;

further, the preserved passion fruit prepared by the fermentation process is prepared from the following raw materials in parts by weight: 200 parts of passion fruit, 80 parts of malic acid, 50 parts of natural fructose and 300 parts of natural mineral water;

furthermore, in the step a, the high-quality passion fruit raw material is passion fruit with the maturity of more than 7 degrees, so that the edible taste of the passion fruit can be ensured, the fermentation time can be shortened, and the overall fermentation preparation work efficiency is improved.

Furthermore, the refrigerating temperature in the step b is-15 to-10 ℃, so that the freshness and the nutrient content of the passion fruit pulp can be ensured.

Furthermore, the drying temperature in the step d is 150-180 ℃, so that the soft taste of the preserved fruits can be guaranteed while the preserved fruits are dried, and the structures of the preserved fruits and the pulp in the template are not damaged.

After the technical scheme is adopted, the invention has the beneficial effects that: the preserved fruit is good in taste and flavor, the high-quality raw passion fruit materials are adopted for fermentation treatment, most of nutritional ingredients of the passion fruit are reserved, the nutritional value of the preserved fruit is guaranteed, the edible taste is moderate, the sour and sweet flavor has fresh edible experience, the preserved fruit is suitable for preserved fruit enthusiasts of different ages, the production process is simple, the processing cost is low, and the method is suitable for batch industrial production.

Detailed Description

Example one

The technical scheme adopted by the specific implementation mode is as follows: the preserved passion fruit prepared by the fermentation process is prepared from the following raw materials in parts by weight: 100 parts of passion fruit, 50 parts of malic acid, 30 parts of natural fructose and 200 parts of natural mineral water; the manufacturing process comprises the following steps: a. taking high-quality passion fruit with the maturity of more than 7 percent according to a metering ratio, cleaning the surface of the passion fruit, and placing the passion fruit in a container for naturally drying; b. feeding the washed passion fruit into a decorticator, cutting the passion fruit into halves one by one, taking out pulp of the passion fruit, placing the pulp in an aseptic container, refrigerating at-15 ℃, feeding the passion fruit shell into a calender, pressing into a flat shape, and placing the flat shape in a fermentation container; c. pouring a proper amount of malic acid into a fermentation container to be mixed with the flat passion fruit shell, adding a proper amount of natural mineral water, sealing, standing and fermenting; d. taking a soft tissue of a passion fruit shell after fermentation is finished, screening to remove a hard tissue of a surface layer, taking refrigerated passion fruit pulp, adding natural fructose, pouring into a preserved fruit drying template, and drying at a high temperature of 180 ℃; e. and (3) placing the dried preserved fruit in an aseptic container, naturally standing and airing, and coating thin sugar-coated paper on the surface of the preserved fruit to finish the preparation of the preserved passion fruit.

The malic acid has a taste close to the sour taste of natural apples, has the characteristics of large acidity, soft taste, long retention time and the like compared with citric acid, is widely used in industries such as high-grade beverages, foods and the like, and becomes a food acid agent with the third dosage after the citric acid and the lactic acid. The beverage prepared by the L-malic acid is more sour, sweet and delicious, and is close to the flavor of natural fruit juice. The malic acid and the citric acid are used together, so that the sour taste characteristics of natural fruits can be simulated, and the taste is more natural, coordinated and full. Malic acid is added into cold beverage, powdered beverage, lactic acid beverage, milk beverage, and fruit juice beverage to improve taste and flavor, and is often used in combination with synthetic dipeptide sweetener aspartame (Aspartme) as flavor fixative for soft drink. The strength of sour taste formed by 100 g of malic acid is almost 1.25 times stronger than that formed by 100 g of citric acid, or 80 g of malic acid and 100 g of citric acid are equivalent, so that the dosage of L-malic acid can be reduced by 20% to achieve the same sour taste strength, white sugar can be saved by 10% -20% for some foods and malic acid, and malic acid is an intermediate of tricarboxylic acid cycle of organisms, can participate in the fermentation process of microorganisms, can be used as a carbon source for the growth of the microorganisms, and can be used in food leavening agents. For example, the yeast growth promoter can be used, and the yeast growth promoter can also be added into fermented milk. The malic acid can be widely used in food preservatives. Microorganisms need to grow and reproduce normally in an environment with certain pH value, and if the pH value in the environment is not appropriate, the charged property of the cell surface can be influenced, so that the change of the permeability of the membrane is caused, and the normal metabolism of the cell is influenced. The action of acids on microorganisms not only determines the concentration of hydrogen ions in proportion, but also relates to the antioxidation action of organic acids, anions of acids and non-ionized molecules, malic acid is ionized under neutral conditions and is not ionized under acidic conditions, but the bactericidal capacity under acidic conditions is more than 100 times greater than that under neutral conditions, mainly because molecular organic acids are more likely to permeate cell membranes to act, and ionic acids are less likely to permeate cells. In addition, it can promote thermal denaturation of protein.

Example two

The present embodiment is different from the first embodiment in that: the preserved passion fruit prepared by the fermentation process is prepared from the following raw materials in parts by weight: 150 parts of passion fruit, 60 parts of malic acid, 40 parts of natural fructose and 250 parts of natural mineral water; the manufacturing process comprises the following steps: a. taking high-quality passion fruit with the maturity of more than 7 percent according to a metering ratio, cleaning the surface of the passion fruit, and placing the passion fruit in a container for naturally drying; b. feeding the washed passion fruit into a decorticator, cutting the passion fruit into halves one by one, taking out pulp of the passion fruit, placing the pulp in an aseptic container, refrigerating at-12 ℃, feeding the passion fruit shell into a calender, pressing into a flat shape, and placing the flat shape in a fermentation container; c. pouring a proper amount of malic acid into a fermentation container to be mixed with the flat passion fruit shell, adding a proper amount of natural mineral water, sealing, standing and fermenting; d. taking a soft tissue of a passion fruit shell after fermentation is finished, screening to remove a hard tissue of a surface layer, taking refrigerated passion fruit pulp, adding natural fructose, pouring into a preserved fruit drying template, and drying at a high temperature of 160 ℃; e. and (3) placing the dried preserved fruit in an aseptic container, naturally standing and airing, and coating thin sugar-coated paper on the surface of the preserved fruit to finish the preparation of the preserved passion fruit.

EXAMPLE III

The present embodiment is different from the first embodiment in that: the preserved passion fruit prepared by the fermentation process is prepared from the following raw materials in parts by weight: 200 parts of passion fruit, 80 parts of malic acid, 50 parts of natural fructose and 300 parts of natural mineral water; the manufacturing process comprises the following steps: a. taking high-quality passion fruit with the maturity of more than 7 percent according to a metering ratio, cleaning the surface of the passion fruit, and placing the passion fruit in a container for naturally drying; b. feeding the washed passion fruit into a decorticator, cutting the passion fruit into halves one by one, taking out pulp of the passion fruit, placing the pulp in an aseptic container, refrigerating at-10 ℃, feeding the passion fruit shell into a calender, pressing into a flat shape, and placing the flat shape in a fermentation container; c. pouring a proper amount of malic acid into a fermentation container to be mixed with the flat passion fruit shell, adding a proper amount of natural mineral water, sealing, standing and fermenting; d. taking a soft tissue of a passion fruit shell after fermentation is finished, screening to remove a hard tissue of a surface layer, taking refrigerated passion fruit pulp, adding natural fructose, pouring into a preserved fruit drying template, and drying at a high temperature of 150 ℃; e. and (3) placing the dried preserved fruit in an aseptic container, naturally standing and airing, and coating thin sugar-coated paper on the surface of the preserved fruit to finish the preparation of the preserved passion fruit.

The preserved fruit is good in taste and flavor, the high-quality raw passion fruit materials are adopted for fermentation treatment, most of nutritional ingredients of the passion fruit are reserved, the nutritional value of the preserved fruit is guaranteed, the edible taste is moderate, the sour and sweet flavor has fresh edible experience, the preserved fruit is suitable for preserved fruit enthusiasts of different ages, the production process is simple, the processing cost is low, and the method is suitable for batch industrial production.

The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.