CN111772025A - A kind of pure natural prickly pear preserved fruit and preparation method thereof - Google Patents

Abstract

The invention discloses a pure natural preserved prickly pear fruit. 80-100 servings of Ganguo, 65-85 servings of Ganoderma lucidum polysaccharide, and 45-75 servings of Ginkgo biloba. In the present invention, the prickly pear is first frozen, and then the steps of pre-treatment, vacuum dipping, drying, moistening, sterilization, etc. are carried out to reduce the amount of food additives, and the added embellish fruit, ganoderma lucidum polysaccharide, ginkgo biloba, etc. are all safe and free. Poisonous, prepare thorn pear preserved pear with golden color, good sensory quality, unique fruit aroma of prickly pear, sweet and sour taste, moderate softness and hardness, retain the original flavor of prickly pear, low degree of browning, high sensory quality and nutritional value Rich, and the production process is simple and safe.

Description

A kind of pure natural prickly pear preserved fruit and preparation method thereof

technical field

The invention belongs to the technical field of food processing, in particular to a pure natural preserved prickly pear fruit and a preparation method thereof.

Background technique

Prickly pear is the fruit of Rosaceae perennial deciduous shrub Reeling Flower, also known as mountain king fruit, prickly berry, prickly pineapple, prickly pear, etc. It is a nutritious fruit for nourishing and fitness. Most of it is wild. and other endemic wild plants in the western mountains. Different from ordinary thorn pears, the fruit is dark orange when mature, the surface prickles are basically degenerated and fall off, and the seeds are aborted. Prickly pear is born in the sunny hillsides, valleys, roadsides and bushes at an altitude of 500-2500 meters. It is a natural wild fruit in the mountainous areas of Guizhou and western Hubei. At present, there are large areas of artificial cultivation in Guizhou and Henan provinces.

Prickly pear mainly contains the following nutrients, including: ①Carbohydrates: The total amount of carbohydrates in prickly pear fruit is about 13%, and the main components are fiber, sucrose, glucose, fructose, etc. ②Protein and amino acids: protein is 0.6%-0.7%; amino acids include aspartic acid, threonine, valine, methionine, phenylalanine, lysine, histidine and arginine 18 kinds of amino acids; 8 of which are essential amino acids. ③ Vitamins and tannins: Contains vitamin C, vitamin P, B vitamins, vitamin E, folic acid and other vitamins and tannins, of which the content of vitamin C is high. The experimental data shows that the vitamin C content of fresh prickly pear fruit can reach more than 2%, which is several times higher than that of other fruits, and is called the "king of vitamin C" in fruits; ④ Trace elements: mainly iron (Fe), zinc (Zn), strontium (Sr), selenium (Se), etc., among which Fe, Zn, Se, etc. are essential trace elements for the human body; ⑤Enzymes: mainly superoxide dismutase (SOD), polyphenol oxidase (PPO) and peroxidase.

Prickly pear has health care functions such as enhancing immunity, anti-oxidation, and anti-aging. However, prickly pears have high tannin, less meat and a sour taste, which reduces the fresh food quality of prickly pears. They are not suitable for direct consumption and require deep processing. There are some processing techniques for prickly pears, such as:

1. Patent application CN201911193075.5, discloses the preparation method of preserved prickly pear fruit; comprising the following steps: S1, taking fresh fruit, removing thorns; S2, cooking in boiling water for 15 minutes; S3, adding sugar in a stainless steel container and soaking for 12 hours, until turn yellow; S4, cook with high heat until the color becomes brownish red; S5, dry naturally; S6, dry with a temperature of 40-65 degrees Celsius for 6 hours, to obtain the preserved pear fruit; this process is simple and can be prepared and preserved Prickly pear preserved fruit with a long time; the added sugar is bee sugar, and the amount of sugar added is 30% more than that of fresh fruit; before soaking in step S2, a salting step is performed; salt and citric acid are added in the salting step, salt and The weight ratio of citric acid was 1:1. It can be seen that food additives such as honeybee sugar and citric acid are added during the processing of this patent application.

2. Patent application CN201910264658.6, discloses a kind of prickly pear low-sugar preserved, and its preparation is as follows: 1) raw material treatment: select the fresh prickly pear fruit with thick flesh, wash and drain with water, cut into sections and remove seeds, and put it into a freezer for frozen storage 2) Processing of auxiliary materials: take xylitol and 0.5% water-soluble chitosan accounting for 30% of the quality of the pear fruit in a stainless steel jacketed pot, and then add pure water accounting for 70% of the fresh fruit. , make sugar liquid after fully dissolving; 3) sugar making: dipping the cut and deseeded prickly pear frozen fruit pieces in the above-mentioned sugar liquid, add cellulase accounting for 0.6% of the fresh fruit mass after heating, mix well and keep warm; 4) Baking of preserved fruit: Put it in a far-infrared oven, and stop baking when the water content is 18%-20% and the preserved fruit is completely eaten with sugar. The invention shortens the processing time, simplifies the processing technology, improves the sensory quality and the finished product rate, utilizes the raw and auxiliary materials to the maximum extent, and reduces the loss of nutrients through the pretreatment of raw material freezing and storage, sugar drying and multifunctional auxiliary material formula treatment. However, food additives xylitol and water-soluble chitosan are added to the raw materials of this patent application.

3. Patent application CN201911149835.2, which discloses a processing technology of prickly pear preserved fruit. In the existing processing technology of prickly pear preserved fruit, the processing technology is complicated, and the utilization rate of raw materials is low, and it is impossible to carry out processing on prickly pears of different sizes. Classification, resulting in different sizes of the obtained prickly pear preserved fruit, large difference in taste, and bad taste, thereby affecting the problem of sales, the following scheme is now proposed, which includes the following steps: S1: select fresh prickly pears, and adjust according to the size. It is classified; S2: peeling and cleaning the classified prickly pears; S3: soaking the cleaned prickly pears in citric acid for 2-4 hours, then soaking in honey water for 3-5 hours, taking out and draining, the The invention has simple processing technology and high utilization rate of raw materials, and can classify prickly pears of different sizes, so that the prepared dried prickly pears have the same size, little difference in taste, and excellent taste. However, white granulated sugar and maltose are added to the raw materials of this patent application.

4. The patent application CN201811532767.3 discloses a low-sugar preserved prickly pear fruit and a preparation method thereof. The low-sugar preserved prickly pear fruit is composed of the following raw materials by weight: 4-6 parts of fresh prickly pear slices, 1-1.5 parts of white sugar , 0.05 to 0.07 parts of edible salt, 0.3 to 0.35 parts of DL-malic acid, 0.4 to 0.5 parts of citric acid, and 0.4 to 0.5 parts of potassium sorbate. The low-sugar preserved prickly pear fruit provided by the invention uses prickly pear as the main raw material, and the prepared preserved fruit has low sweetness, low calorie value, strong original fruit flavor, sweet and sour taste, high vitamin C content, thick flesh, dry appearance and texture. Soft, shiny, non-sticky, unique taste, long shelf life, suitable for diabetics, children and obese people. However, food additives such as honey, xylitol, citric acid, and malic acid are added to the raw materials of this patent application.

It can be seen that the processing technology of the existing preserved prickly pear fruit is complicated. In order to prolong the shelf life of the product during the processing, a certain amount of food additives are added, which makes the preserved prickly pear fruit lose its original taste and is not suitable for everyone to eat. In addition, since prickly pears are prone to browning during processing, how to reduce the degree of browning of prickly pear products, make prickly pear preserved fruit with high sensory quality, fill the vacancy of single taste of prickly pear products, and promote local economic development all play an important role. effect. Therefore, in the process of processing, not only retaining the original nutritional value of the prickly pear, but also improving the sensory quality and enhancing its edible acceptance is the most important problem faced by the prickly pear processing industry.

SUMMARY OF THE INVENTION

In order to solve the above technical problems, the present invention provides a pure natural preserved prickly pear fruit and a preparation method thereof. In the present invention, the prickly pear is first frozen, and then the steps of pre-treatment, vacuum dipping, drying, moistening, sterilization, etc. are carried out to reduce the amount of food additives, and the added embellish fruit, ganoderma lucidum polysaccharide, ginkgo biloba, etc. are all safe and free. Poisonous, prepared thorn pear preserved fruit with golden color, good sensory quality, unique fruit aroma of thorn pear, sweet and sour taste, moderate softness and hardness, retaining the original flavor of thorn pear, low degree of browning, high sensory quality, nutrition Rich in value, and the production process is simple, easy and safe.

In order to achieve the above-mentioned purpose, the present invention adopts the following technical solutions:

A pure natural preserved prickly pear fruit is prepared from the following raw materials in parts by weight: 300-400 parts of prickly pear, 60-90 parts of xylitol, 55-85 parts of lemon, 45-65 parts of vitamin C, and 80-80 parts of amla 100 servings, Ganoderma lucidum polysaccharide 65-85 servings, Ginkgo biloba 45-75 servings.

Further, the pure natural preserved prickly pear fruit is made from the following raw materials in parts by weight: 320-380 parts of prickly pear, 70-80 parts of xylitol, 65-75 parts of lemon, and 50-60 parts of vitamin C , 85-95 copies of Embergia, 70-80 copies of Ganoderma lucidum polysaccharide, 55-65 copies of Ginkgo biloba.

Further, described a kind of pure natural preserved prickly pear fruit is made from the following raw materials by weight: 350 parts of prickly pear, 75 parts of xylitol, 70 parts of lemons, 55 parts of vitamin C, 90 parts of emblica, Ganoderma lucidum 75 polysaccharides and 60 ginkgo leaves.

Further, a kind of preparation method of pure natural prickly pear preserved fruit as described above, comprises the following steps:

(1) Freezing: select fresh thorn pear fruits that are complete, plump, non-damaged, free of diseases, insects, and damaged fruits, and send them to the freezer for stacking and freezing treatment;

(2) Pre-treatment: under vacuum conditions, place the frozen prickly pear fruit in step (1) on a 2-4 mesh screen and roll to remove the prickly pear fruit thorns, cut in half to remove the fruit pedicle, and quickly heat the pear fruit. Blanch, then remove the prickly pear seeds, and wash the surface impurities of the prickly pear with warm water;

(3) Preparation of dipping solution: add 5 to 6 times the weight of clear water to Ginkgo biloba leaves, boil on high heat, turn to low heat and decocted for 1 to 2 hours, filter and collect the filtrate, remove the seeds from the embellish fruit and squeeze it into the fruit juice , and then mix the fruit juice, Ganoderma lucidum polysaccharide and the filtrate evenly to obtain the dipping solution;

(4) vacuum dipping: under vacuum conditions, first add xylitol, lemon, vitamin C and the dipping solution obtained in step (3) in a vacuum pot, mix well and add the prickly pear treated in step (2), After stirring evenly, vacuum cooking is performed, and after cooling to room temperature, the vacuum pot is sealed and immersed;

(5) drying: take out the prickly pear that has been vacuum-impregnated in step (4) and place it in a tray, and send it into a hot air oven to bake until the surface of the prickly pear fruit is not sticky;

(6) Moisturizing and sterilizing: the dried prickly pears in step (5) are stored in an airtight container to be evenly moistened, then microwave sterilized, cooled to room temperature, and vacuum-packed to obtain the pure natural prickly pear preserved fruit.

Further, in step (1), the freezing treatment time is 6 to 8 hours, the freezing temperature is -32 to -29°C, and the temperature of the center of the prickly pear fruit pile is frozen to below -16°C.

Further, in step (2), the blanching treatment is to put the prickly pear in hot water at 85-95° C. for 60-120 s, and stir 1-3 times during the blanching process.

Further, in step (3), the temperature of the vacuum cooking is 95-100° C., and the time is 20-30 min.

Further, in step (4), the time of the dipping treatment is 8-12 hours.

Further, in step (5), the baking temperature is 60°C to 70°C, the time is 5 to 7 hours, and the middle section of the tray is turned over once during the baking process.

Further, in step (6), the power of the microwave sterilization is 2500W-3000W, the temperature is 60-65°C, and the time is 15s-20s; the storage is kept at room temperature for 14h-18h.

Because the present invention adopts the above technical scheme, it has the following beneficial effects:

(1) before the present invention carries out the pretreatment, first freezing the prickly pear fruit to inhibit the activity of the enzyme in the prickly pear; in the pretreatment stage, the prickly pear fruit is subjected to vacuum treatment, and the prickly pear fruit is subjected to heat treatment to obtain the prickly pear fruit. The content of vitamin C, polyphenols, and color of preserved pears were well maintained.

(2) The vacuum dipping of the present invention can better retain the nutritional components and flavor substances of the prickly pear, and simultaneously adopts the lower calorie xylitol, lemon, vitamin C, and dipping liquid for dipping, which can better preserve the prickly pear preserved fruit. VC and flavonoid content, the prepared preserved fruit contains lower content of sugar, has bright color, less nutrient loss and refreshing taste.

(3) the present invention adopts Ganoderma lucidum polysaccharide, ginkgo biloba extract, and emmenia fruit juice to make dipping solution, and Ganoderma lucidum polysaccharide can increase the content of superoxide dismutase in prickly pear, thereby achieving the effect of delaying aging; and ginkgo biloba has the functions of reducing toxicity, increasing The role of efficacy.

(4) the present invention first freezes the prickly pear, and then goes through steps such as pretreatment, vacuum dipping, drying, moistening, sterilization, etc., to prepare golden color, good sensory quality, and has the unique fruity aroma of prickly pear, sweet and sour taste, The prickly pear preserved fruit with moderate softness and hardness retains the original flavor of prickly pear, the degree of browning is low, the sensory quality is high, the nutritional value is rich, and the production process is simple, easy and safe.

Detailed ways

The specific embodiments of the present invention are described in further detail below, but the present invention is not limited to these embodiments, and any improvement or substitution in the basic spirit of the present embodiment still belongs to the scope of protection of the claims of the present invention.

Example 1

A pure natural preserved prickly pear fruit is prepared from the following raw materials by weight: 300 parts of prickly pear, 60 parts of xylitol, 55 parts of lemons, 45 parts of vitamin C, 80 parts of amla fruit, 65 parts of ganoderma lucidum polysaccharide, and ginkgo biloba 45 servings.

A preparation method of pure natural prickly pear preserved fruit as described above, comprising the following steps:

(1) Freezing: select the fresh prickly pear fruit that the individual is complete, plump, free from damage, free from disease, insect, and damaged fruit, and send it into the freezer for stacking and freezing treatment; the time for the freezing treatment is 6h, and the freezing temperature is- 32°C, freeze until the center temperature of the prickly pear pile drops below -16°C;

(2) Pre-treatment: under vacuum conditions, place the frozen prickly pear fruit in step (1) on a 2-4 mesh screen and roll to remove the prickly pear fruit thorns, cut in half to remove the fruit pedicle, and quickly heat the pear fruit. blanching, then removing the prickly pear seeds, and washing the surface impurities of the prickly pear with warm water; the blanching treatment is to put the prickly pear in hot water at 85°C for 60s, and stir once during the blanching process;

(3) Preparation of dipping solution: add 5 times the weight of water to Ginkgo biloba leaves, turn to low heat and decoct for 1h after boiling on high heat, filter and collect the filtrate, remove the seeds of the embellish fruit and squeeze it into embalm juice, then add the remaining The fruit juice, Ganoderma lucidum polysaccharide and the filtrate are evenly mixed to obtain the dipping solution; the temperature of the vacuum cooking is 95°C, and the time is 20min;

(4) vacuum dipping: under vacuum conditions, first add xylitol, lemon, vitamin C and the dipping solution obtained in step (3) in a vacuum pot, mix well and add the prickly pear treated in step (2), After stirring evenly, vacuum cooking is performed, and after cooling to room temperature, the vacuum pot is sealed, and the immersion treatment is performed; the immersion treatment time is 8h;

(5) drying: the vacuum-impregnated prickly pear in step (4) is taken out and placed in a tray, and sent to a hot air oven for baking until the surface of the prickly pear fruit is not sticky; the temperature of the baking is 60 ° C, and the time For 5h, the middle of the tray is turned over once during the baking process;

(6) moisturizing and sterilizing: the dried prickly pear in step (5) is stored in an airtight container for evenly moistening, and after microwave sterilization and cooling to room temperature, vacuum packaging makes the pure natural prickly pear preserved fruit; The power of the microwave sterilization is 2500W, the temperature is 60° C., and the time is 15s; and the storage is kept at room temperature for 14h.

Example 2

A pure natural preserved prickly pear fruit is prepared from the following raw materials in parts by weight: 400 parts of prickly pear, 90 parts of xylitol, 85 parts of lemon, 65 parts of vitamin C, 100 parts of amla amla, 85 parts of ganoderma lucidum polysaccharide, ginkgo biloba 75 servings.

A preparation method of pure natural prickly pear preserved fruit as described above, comprising the following steps:

(1) Freezing: select the fresh prickly pear fruit that the individual is complete, plump, free from damage, free from disease, insect, and damaged fruit, and send it into the freezer for stacking and freezing treatment; the time for the freezing treatment is 8h, and the freezing temperature is- 29°C, freeze until the center temperature of the prickly pear pile drops below -16°C;

(2) Pre-treatment: under vacuum conditions, place the frozen prickly pear fruit in step (1) on a 2-4 mesh screen and roll to remove the prickly pear fruit thorns, cut in half to remove the fruit pedicle, and quickly heat the pear fruit. blanching, then removing the prickly pear seeds, and washing away impurities on the surface of the prickly pear with warm water; the blanching treatment is to put the prickly pear in hot water at 95°C for 120s, and stir 3 times during the blanching process;

(3) Preparation of dipping solution: add 6 times the weight of water to Ginkgo biloba leaves, turn to low heat and decoct for 2h after boiling on high heat, filter and collect the filtrate, remove the seeds of the embellish fruit and squeeze it into embalm fruit juice, then add the remaining The fruit juice, Ganoderma lucidum polysaccharide and the filtrate are evenly mixed to obtain the dipping solution; the temperature of the vacuum cooking is 100°C, and the time is 30min;

(4) vacuum dipping: under vacuum conditions, first add xylitol, lemon, vitamin C and the dipping solution obtained in step (3) in a vacuum pot, mix well and add the prickly pear treated in step (2), After stirring evenly, vacuum cooking is performed, and after cooling to room temperature, the vacuum pot is sealed, and the immersion treatment is carried out; the time of the immersion treatment is 12h;

(5) drying: the vacuum-impregnated prickly pear in step (4) is taken out and placed in a tray, and sent to a hot air oven for baking until the surface of the prickly pear fruit is not sticky; the temperature of the baking is 70 ° C, and the time For 7h, the middle of the tray is turned over once during the baking process;

(6) moisturizing and sterilizing: the dried prickly pear in step (5) is stored in an airtight container for evenly moistening, and after microwave sterilization and cooling to room temperature, vacuum packaging makes the pure natural prickly pear preserved fruit; The power of the microwave sterilization is 3000W, the temperature is 65°C, and the time is 20s; and the storage is kept at room temperature for 18h.

Example 3

A pure natural preserved prickly pear fruit, which is made from the following raw materials by weight: 320 parts of prickly pear, 70 parts of xylitol, 65 parts of lemon, 50 parts of vitamin C, 85 parts of emblica fruit, 70 parts of ganoderma lucidum polysaccharide, and ginkgo biloba 55 servings.

A preparation method of pure natural prickly pear preserved fruit as described above, comprising the following steps:

(1) Freezing: select fresh prickly pear fruits with complete, full, no damage, no disease, insects, and fruit damage, and send them into the freezer for stacking and freezing treatment; the freezing treatment time is 6.5h, and the freezing temperature is -31℃, freeze until the central temperature of the prickly pear pile drops below -16℃;

(2) Pre-treatment: under vacuum conditions, place the frozen prickly pear fruit in step (1) on a 2-4 mesh screen and roll to remove the prickly pear fruit thorns, cut in half to remove the fruit pedicle, and quickly heat the pear fruit. blanching, then removing the prickly pear seeds, and washing the surface impurities of the prickly pear with warm water; the blanching treatment is to put the prickly pear in hot water at 88°C for 80s, and stir once during the blanching process;

(3) Preparation of dipping solution: add 5.2 times the weight of water to Ginkgo biloba leaves, boil on high heat, turn to low heat and decocted for 1.2 hours, filter and collect the filtrate, remove the seeds of the embellish fruit and squeeze it into fruit juice, then put the The amla fruit juice, Ganoderma lucidum polysaccharide and the filtrate are evenly mixed to obtain a dipping solution; the temperature of the vacuum cooking is 96°C, and the time is 22min;

(4) vacuum dipping: under vacuum conditions, first add xylitol, lemon, vitamin C and the dipping solution obtained in step (3) in a vacuum pot, mix well and add the prickly pear treated in step (2), After stirring evenly, vacuum cooking is performed, and after cooling to room temperature, the vacuum pot is sealed, and immersion treatment is performed; the immersion treatment time is 9h;

(5) drying: the vacuum-impregnated prickly pear in step (4) is taken out and placed in a tray, and sent to a hot air oven for baking until the surface of the prickly pear fruit is not sticky; the temperature of the baking is 62 ° C, and the time For 5.5h, the middle of the tray is turned over once during the baking process;

(6) moisturizing and sterilizing: the dried prickly pear in step (5) is stored in an airtight container for evenly moistening, and after microwave sterilization and cooling to room temperature, vacuum packaging makes the pure natural prickly pear preserved fruit; The power of the microwave sterilization is 2600W, the temperature is 61°C, and the time is 16s; and the storage is kept at room temperature for 15h.

Example 4

A pure natural preserved prickly pear fruit, which is prepared from the following raw materials by weight: 380 parts of prickly pear, 80 parts of xylitol, 75 parts of lemon, 60 parts of vitamin C, 95 parts of Embergia, 80 parts of Ganoderma lucidum polysaccharide, and ginkgo biloba 65 servings.

A preparation method of pure natural prickly pear preserved fruit as described above, comprising the following steps:

(1) Freezing: select fresh prickly pear fruits with complete, plump, no damage, disease, insect, and fruit damage, and send them into the freezer for stacking and freezing treatment; the freezing treatment time is 7.5h, and the freezing temperature is -29℃, freeze until the central temperature of the prickly pear pile drops below -16℃;

(2) Pre-treatment: under vacuum conditions, place the frozen prickly pear fruit in step (1) on a 2-4 mesh screen and roll to remove the prickly pear fruit thorns, cut in half to remove the fruit pedicle, and quickly heat the pear fruit. blanching, then removing the prickly pear seeds, and washing away impurities on the surface of the prickly pear with warm water; the blanching treatment is to put the prickly pear in hot water at 93°C for 100s, and stir 3 times during the blanching process;

(3) Preparation of dipping solution: add 5.8 times the weight of water to Ginkgo biloba leaves, boil on high heat, turn to low heat and decocted for 1.8 hours, filter and collect the filtrate, remove the seeds of the embellish fruit and squeeze it into embalm juice, then put the The amla fruit juice, Ganoderma lucidum polysaccharide and the filtrate are evenly mixed to obtain the dipping solution; the temperature of the vacuum cooking is 98°C, and the time is 28min;

(4) vacuum dipping: under vacuum conditions, first add xylitol, lemon, vitamin C and the dipping solution obtained in step (3) in a vacuum pot, mix well and add the prickly pear treated in step (2), After stirring evenly, vacuum cooking is performed, and after cooling to room temperature, the vacuum pot is sealed, and the immersion treatment is carried out; the time of the immersion treatment is 11h;

(5) drying: the vacuum-impregnated prickly pear in step (4) is taken out and placed in a tray, and sent to a hot air oven for baking until the surface of the prickly pear fruit is not sticky; the temperature of the baking is 68 ° C, and the time For 6.5h, the middle of the tray is turned over once during the baking process;

(6) moisturizing and sterilizing: the dried prickly pear in step (5) is stored in an airtight container for evenly moistening, and after microwave sterilization and cooling to room temperature, vacuum packaging makes the pure natural prickly pear preserved fruit; The power of the microwave sterilization is 2900W, the temperature is 64°C, and the time is 19s; the storage is kept at room temperature for 17h.

Example 5

A pure natural preserved prickly pear fruit is prepared from the following raw materials by weight: 350 parts of prickly pear, 75 parts of xylitol, 70 parts of lemons, 55 parts of vitamin C, 90 parts of emblica fruit, 75 parts of ganoderma lucidum polysaccharide, and ginkgo biloba 60 servings.

A preparation method of pure natural prickly pear preserved fruit as described above, comprising the following steps:

(1) Freezing: select the fresh prickly pear fruit that the individual is complete, plump, free from damage, free from diseases, insects, and damaged fruit, and send it into the freezer for stacking and freezing treatment; the time for the freezing treatment is 7h, and the freezing temperature is- 30℃, freeze until the center temperature of the prickly pear pile drops below -16℃;

(2) Pre-treatment: under vacuum conditions, place the frozen prickly pear fruit in step (1) on a 2-4 mesh screen and roll to remove the prickly pear fruit thorns, cut in half to remove the fruit pedicle, and quickly heat the pear fruit. blanching, then removing the prickly pear seeds, and washing away impurities on the surface of the prickly pear with warm water; the blanching treatment is to put the prickly pear in hot water at 90°C for 90s, and stir twice during the blanching process;

(3) Preparation of dipping solution: add 5 to 6 times the weight of water to Ginkgo biloba leaves, boil on high heat, turn to low heat and decocted for 1.5 hours, filter and collect the filtrate, remove the seeds of the Emmanuel Fructus and squeeze it into Embalm fruit juice, Then, the amla fruit juice, Ganoderma lucidum polysaccharide and the filtrate were evenly mixed to obtain the dipping solution; the temperature of the vacuum cooking was 97°C, and the time was 25min;

(4) vacuum dipping: under vacuum conditions, first add xylitol, lemon, vitamin C and the dipping solution obtained in step (3) in a vacuum pot, mix well and add the prickly pear treated in step (2), After stirring evenly, vacuum cooking is performed, and after cooling to room temperature, the vacuum pot is sealed, and immersion treatment is performed; the immersion treatment time is 10h;

(5) drying: the vacuum-impregnated prickly pear in step (4) is taken out and placed in a tray, and sent to a hot air oven for baking until the surface of the prickly pear fruit is not sticky; the temperature of the baking is 65 ° C, and the time For 6h, the middle of the tray is turned over once during the baking process;

(6) moisturizing and sterilizing: the dried prickly pear in step (5) is stored in an airtight container for evenly moistening, and after microwave sterilization and cooling to room temperature, vacuum packaging makes the pure natural prickly pear preserved fruit; The power of the microwave sterilization is 2700W, the temperature is 63° C., and the time is 17s; the storage is kept at room temperature for 16h.

Comparative Example 1

A preparation method of prickly pear preserved fruit, comprising the following steps:

(1) Freezing: select fresh and plump prickly pears and freeze them at -30°C for 6 to 8 hours, so that the core temperature drops below -16;

(2) thorn removal: place the frozen prickly pear on a 2-4 mesh screen for tumbling treatment to remove the thorn on the surface of the prickly pear fruit;

(3) blanching: quickly blanching the prickly pear after cutting in half, that is, putting the prickly pear in hot water at 85 to 95°C, blanching for 60 to 120 s, and stirring 1 to 3 times during the blanching process;

(4) Candiing: put the treated prickly pear pulp into 30-40% sugar solution, cook in a vacuum pot for 20-30min, avoid contact with air during candiing; add 0.3-0.5% sugar to the sugar solution % citric acid and 0.3-0.5% vitamin C;

(5) Immersion: Put the sugared pulp into a closed container, and pour the remaining sugar solution into the container for 8-12 hours, so that the prickly pear can fully absorb the sugar solution and penetrate evenly;

(6) Drying: Put the dipped prickly pears into a tray, dry them in a hot air oven at 60°C to 70°C for 5 to 7 hours, turn the pan once in the middle of drying, bake until the surface of the prickly pears is not sticky, and then sterilized and packaged. have to.

Comparative Example 2

According to the method in the patent application CN201911193075.5, the preserved prickly pear fruit is prepared.

In order to further illustrate that the present invention can achieve the technical effect, do sensory evaluation and effect experiment:

1. Sensory evaluation: 70 volunteers with similar senses of taste and smell were randomly selected, and the volunteers were asked to taste the dried prickly pear products prepared in Examples 1 to 5 and Comparative Examples 1 to 2 and scored. No other food should be eaten 30 minutes before the sensory evaluation of the finished product. Before tasting the next product, you must rinse your mouth with warm water for 3 to 5 times. The full score of each item is 10 points, 1-3 is average, 4-7 is good, 8-9 is excellent, and the average is taken. The experimental results of sensory evaluation are shown in Table 1 below.

Table 1

group Taste fragrance color Example 1 9 9 9 Example 2 9 9 10 Example 3 10 9 9 Example 4 9 9 9 Example 5 10 10 9 Comparative Example 1 6 7 7 Comparative Example 2 7 7 8

It can be seen that the sensory quality of the preserved prickly pear fruit prepared in the present application is relatively high.

To sum up, the present invention first freezes the prickly pear, and then goes through the steps of pretreatment, vacuum dipping, drying, moistening, sterilization, etc., and the raw materials do not add too many food additives, and the added embellish fruit and ganoderma lucidum polysaccharide. , Ginkgo biloba leaves, etc. are safe and non-toxic, the preparation of prickly pear is golden yellow, good sensory quality, has the unique fruit aroma of prickly pear, sweet and sour taste, moderate soft and hard preserved prickly pear, retains the original flavor of prickly pear, browning Low level, high sensory quality, rich nutritional value, and the production process is simple, easy and safe; before the pretreatment, the thorn pear fruit is frozen to inhibit the activity of enzymes in the thorn pear; in the pretreatment stage, the thorn pear fruit is frozen. Vacuum treatment is carried out, and the prickly pear fruit is heat-treated to obtain the preserved prickly pear fruit with vitamin C, polyphenol content, and good color retention. Impregnation with low xylitol, lemon, vitamin C, and dipping solution can better preserve the content of vitamin C and flavonoids in the preserved prickly pear fruit. The prepared preserved fruit contains a lower content of sugar, has bright color, and has nutrients Less loss and refreshing taste; Ganoderma lucidum polysaccharide, Ginkgo biloba extract, and Amla fruit juice are used to make dipping solution. Ganoderma lucidum polysaccharide can increase the content of superoxide dismutase in prickly pear, thereby achieving the effect of delaying aging; while Ginkgo biloba has the effect of reducing toxicity, increase efficacy.

It will be apparent to those skilled in the art that the present invention is not limited to the details of the above-described exemplary embodiments, but that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments are to be regarded in all respects as illustrative and not restrictive, and the scope of the invention is to be defined by the appended claims rather than the foregoing description, which are therefore intended to fall within the scope of the claims. All changes within the equivalent meaning and scope of . are included in the protection scope of the present invention.

Claims (10)

1. The pure natural roxburgh rose preserved fruit is characterized by being prepared from the following raw materials in parts by weight: 300-400 parts of roxburgh rose, 60-90 parts of xylitol, 55-85 parts of lemon, 45-65 parts of vitamin C, 80-100 parts of emblic leafflower fruit, 65-85 parts of ganoderma lucidum polysaccharide and 45-75 parts of ginkgo leaf.

2. The pure natural roxburgh rose preserved fruit according to claim 1, which is prepared from the following raw materials in parts by weight: 320-380 parts of roxburgh rose, 70-80 parts of xylitol, 65-75 parts of lemon, 50-60 parts of vitamin C, 85-95 parts of emblic leafflower fruit, 70-80 parts of ganoderma lucidum polysaccharide and 55-65 parts of ginkgo leaf.

3. The pure natural roxburgh rose preserved fruit according to claim 1, which is prepared from the following raw materials in parts by weight: 350 parts of roxburgh rose, 75 parts of xylitol, 70 parts of lemon, 55 parts of vitamin C, 90 parts of emblic leafflower fruit, 75 parts of ganoderma lucidum polysaccharide and 60 parts of ginkgo leaf.

4. A method for preparing the pure natural preserved roxburgh rose fruit as claimed in any one of claims 1 to 3, which comprises the following steps:

(1) freezing: selecting fresh roxburgh rose fruits which are complete in individuals, full, free of damage, diseases, insects and damaged fruits, and conveying the fresh roxburgh rose fruits into a freezing chamber to be stacked and frozen;

(2) pretreatment: under the vacuum condition, placing the frozen roxburgh rose fruit obtained in the step (1) on a 2-4-mesh sieve for rolling and kneading to remove roxburgh rose fruit thorn, cutting the roxburgh rose fruit in half to remove fruit base, quickly performing blanching treatment, then removing roxburgh rose seeds, and washing impurities on the surface of the roxburgh rose with warm water;

(3) preparing an impregnation liquid: adding 5-6 times of clear water by weight into ginkgo leaves, boiling with strong fire, then decocting with slow fire for 1-2 hours, filtering and collecting filtrate, removing seeds of phyllanthus emblica, squeezing to obtain phyllanthus emblica juice, and then uniformly mixing the phyllanthus emblica juice, ganoderma lucidum polysaccharide and the filtrate to obtain a steeping fluid;

(4) vacuum impregnation: under the vacuum condition, firstly adding xylitol, lemon, vitamin C and the impregnation liquid prepared in the step (3) into a vacuum pot, uniformly mixing, adding the roxburgh rose processed in the step (2), uniformly stirring, carrying out vacuum boiling, cooling to room temperature, sealing the vacuum pot, and carrying out impregnation treatment;

(5) drying: taking out the rosa roxburghii tratt dipped in the step (4) in vacuum, putting the rosa roxburghii tratt into a tray, and baking the rosa roxburghii tratt in a hot air oven until the surface of the rosa roxburghii tratt is not sticky;

(6) moisture equalizing and sterilizing: and (4) placing the rosa roxburghii tratt dried in the step (5) into a closed container for storage and uniform humidity, sterilizing by microwave, cooling to room temperature, and carrying out vacuum packaging to obtain the pure natural rosa roxburghii tratt preserved fruit.

5. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (1), the freezing treatment time is 6-8 h, the freezing temperature is-32 to-29 ℃, and the freezing is carried out until the central temperature of the roxburgh rose fruit heap is reduced to be below-16 ℃.

6. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (2), the blanching treatment is to blanch the rosa roxburghii tratt in hot water of 85-95 ℃ for 60-120 s, and stir for 1-3 times in the blanching process.

7. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (3), the temperature of the vacuum cooking is 95-100 ℃, and the time is 20-30 min.

8. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (4), the time of the dipping treatment is 8-12 h.

9. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (5), the baking temperature is 60-70 ℃, the baking time is 5-7 hours, and the middle section of the tray is turned over once in the baking process.

10. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (6), the microwave sterilization power is 2500W-3000W, the temperature is 60-65 ℃, and the time is 15 s-20 s; the storage is carried out for 14 to 18 hours at room temperature.