CN115736146A - Water chestnut syrup and preparation method thereof - Google Patents
Water chestnut syrup and preparation method thereof Download PDFInfo
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- CN115736146A CN115736146A CN202211345970.6A CN202211345970A CN115736146A CN 115736146 A CN115736146 A CN 115736146A CN 202211345970 A CN202211345970 A CN 202211345970A CN 115736146 A CN115736146 A CN 115736146A
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The application relates to a water chestnut syrup and a preparation method thereof, wherein the preparation method comprises the following steps: s1, pretreatment of water chestnut meat: s1-1, slicing the water chestnut meat, and drying to obtain water chestnut jerky; s1-2, soaking the dried water chestnut in a soaking solution at a material-liquid ratio of 1; unfreezing to normal temperature and taking out; s1-3, drying the water chestnut meat, and cutting into particles with the particle size of 3-5 mm; s2, preparing sugar water: adding white granulated sugar into clear water, stirring uniformly, adding concentrated sugarcane juice, and decocting to obtain syrup; s3, preparing a base material: adding corm Eleocharitis powder, D-sodium erythorbate, thickener, stabilizer and corm Eleocharitis meat into sugar water, homogenizing for 3min, and decocting to obtain base material; s4, quantitatively filling; and S5, sterilizing to obtain the water chestnut dew. This application has the effect that reduces the dew of water chestnut sediment caking, promotes dew of water chestnut stability.
Description
Technical Field
The application relates to the technical field of food, in particular to a water chestnut syrup and a preparation method thereof.
Background
Water chestnut, a scientific name, is the underground corm of a perennial water plant, namely water chestnut, in the genus of chufa in the family of Cyperaceae, and is cultivated in southern provinces of Yangtze river basin in China. The water chestnut juice is delicious and sweet in taste and rich in nutrition, water chestnut also has a certain medicinal value, and the water chestnut syrup is not only fresh and sweet in taste, but also capable of clearing heat and removing toxicity, and is a fruit juice drink frequently drunk by people all the time.
However, the existing fruit juice beverage is easy to generate the phenomena of layering, sedimentation and the like, most of the sediments are sediments formed by pulp particles, and also a small part of sediments formed by emulsions, suspensions and microorganism-caused juice deterioration, particularly for the suspension beverage containing pulp and fruit particles, such as the water chestnut dew, the commercially available water chestnut dew has poor stability, and the phenomena of layering and sedimentation are easy to occur in shelf life.
Disclosure of Invention
In order to reduce the phenomenon that water chestnut dew is easy to precipitate and agglomerate after standing and improve the stability of the water chestnut dew, the application provides the water chestnut dew and the preparation method thereof.
In a first aspect, the preparation method of the water chestnut dew provided by the application adopts the following technical scheme:
a preparation method of water chestnut dew comprises the following steps:
s1, pretreatment of water chestnut meat:
s1-1, selecting high-quality water chestnut meat, slicing, and drying at the temperature of 60-70 ℃ to obtain water chestnut meat jerky with the water content of 3-5%;
s1-2, soaking the dried water chestnut meat in a soaking solution, wherein the material-liquid ratio is 1; after unfreezing to normal temperature, taking the water chestnut meat out of the soaking solution; the soaking solution comprises the following components in percentage by mass: 3-5% of glutinous rice juice, 1-3% of sago rice flour, 2-4% of chia seed extract, 0.2-0.4% of disodium succinate, 1-3% of polydextrose and the balance of water;
s1-3, drying the soaked water chestnut meat at the temperature of 40 ℃ for 6 hours, and then cutting the water chestnut meat into particles with the particle size of 3-5mm for later use;
s2, preparing syrup: adding 17-19 parts by mass of white granulated sugar into 200-205 parts by mass of clear water, uniformly stirring, adding 2.8-3.0 parts by mass of concentrated sugarcane juice, uniformly stirring, and decocting at 60-70 ℃ for 7min to obtain sugar water;
s3, preparing a base material: adding 4-8 parts by mass of water chestnut powder, 0.24-0.28 part by mass of D-sodium erythorbate, 0.24-0.28 part by mass of thickening agent, 0.4-0.6 part by mass of stabilizing agent and 10-14 parts by mass of water chestnut meat into sugar water, homogenizing for 3min, and decocting at 80 ℃ for 20min to obtain a base material; the thickening agent is prepared from xanthan gum and pullulan according to the mass ratio of (2-3) to 1.5; the stabilizer is prepared from propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to the mass ratio of (1-3) to (1-2) to (0.3-0.8) to 5;
s4, quantitatively filling the base material;
s5, sterilizing the filled product at 102 ℃ for 15min; obtaining the finished product of the water chestnut syrup.
By adopting the technical scheme, the water chestnut pulp is pretreated, the pulp is subjected to heat treatment in the pretreatment process, the semi-permeability of partial cell membranes is damaged, the permeability of pulp cells is further increased, then the dried pulp is subjected to soaking treatment by using a soaking solution, and part of components such as glutinous rice juice, sago rice flour, chia seed extract, disodium succinate and polydextrose in the soaking solution can be fully soaked in the pulp, and part of components can be adsorbed on the surface of the pulp; when the soaked pulp is frozen, the soaking liquid is frozen and expands in volume, the soaking liquid entering the inside of the pulp expands the pulp structure, pores in the thawed pulp are increased, the tissue structure of the pulp is more flexible, the pulp is soft and elastic, the density difference between the pulp and a system liquid phase is reduced, the compatibility between the pulp and the system is improved, and finally the pulp is processed into particles with the particle size of 3-5mm, so that the suspension stability of the pulp in the water chestnut dew system is further improved.
The base material is also added with a specially prepared thickening agent and a stabilizing agent, wherein the thickening agent is prepared from xanthan gum and pullulan according to the mass ratio of (2-3) to 1.5, the stabilizing agent is prepared from propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to the mass ratio of (1-3) to (1-2) to (0.3-0.8) to 5, the thickening agent and the stabilizing agent prepared from the components can play a good viscosity regulating role in the water chestnut dew system of the application, the thickening agent and the stabilizing agent are matched with each other to form a microgel network-shaped supporting structure, the pulp added into the base material absorbs water and expands, the components in the soaking solution on the pulp can form a colloid wrapping layer on the pulp surface, and the colloid wrapping layer can prevent the polymerization between pulp particles and uniformly disperse the pulp; on the other hand, the micro-gel network support structure can be fused and connected with the micro-gel network support structure, so that the pulp can obtain a supporting force and can be stably suspended in the system for a long time under proper system viscosity, the layered settlement of the prepared water chestnut dew is reduced, and the stability of the water chestnut dew is improved.
Preferably, the preparation method of the soak solution in the step S1-1 is as follows:
step 1, directly adding clean water into the washed glutinous rice, wherein the material-liquid ratio is 1;
step 2, mixing and stirring disodium succinate, polydextrose and half of water required by the soak solution uniformly; adding the sago powder and the chia seed extract, and uniformly mixing to obtain a mixed solution;
and 3, adding a proper amount of sticky rice juice and the residual water required by the soak solution into the mixed solution, and uniformly stirring to obtain the soak solution.
By adopting the technical scheme, the disodium succinate and the polydextrose are added into water for dissolving and dispersing, then the sago powder and the chia seed extract are added, finally the glutinous rice juice is added, and all the components are added and stirred according to a certain sequence, so that the components in the soaking solution are fully compatible, and the soaking modification effect on the dried water chestnut meat is improved.
Preferably, the average particle size of the sago flour is 80-100 meshes.
By adopting the technical scheme, the particle size of the defined western rice flour is convenient for the western rice flour to be fully and uniformly dispersed in the soaking solution on one hand, and the western rice flour can be fully adsorbed with the water chestnut meat when the water chestnut meat particles are soaked in the soaking solution on the other hand.
Preferably, the mass ratio between the thickener and the stabilizer is 1:2.
By adopting the technical scheme, the thickening agent and the stabilizing agent are the key points that the syrup system of the truffle can maintain stability, and the thickening agent and the stabilizing agent can be matched with each other in a proper proportion, so that the building of the microgel network-shaped supporting structure is facilitated, and further, the pulp can be stably suspended in the system for a long time under the supporting effect of the microgel network-shaped supporting structure, the stability of the truffle is improved, and the layered precipitation is reduced; the water chestnut syrup and the water chestnut syrup are matched in a specific ratio, so that the antioxidant and antibacterial properties of the system can be improved, the shelf life of the prepared water chestnut syrup can be prolonged, and the flavor and the taste are stable.
Preferably, the mass ratio of the alginic acid propylene glycol ester to the soybean lecithin to the polydextrose to the deionized water in the stabilizer is 1.3.
By adopting the technical scheme, the propylene glycol alginate, the soybean lecithin, the polydextrose and the deionized water are combined and proportioned according to a specific and accurate proportion, so that the synergistic cooperation effect of the propylene glycol alginate, the soybean lecithin, the polydextrose and the deionized water can be fully exerted, the generation of a microgel network structure in a system is promoted, stable and lasting suspension support is provided for pulp particles, and pulp settlement is reduced; the four ingredients are matched according to a specific proportion, which is also beneficial to reducing the opacification formed by pectin, protein and lipid substances in the system, the viscosity of the system is proper, and the prepared water chestnut syrup is fine, soft and tasty.
Preferably, in step S3, one quarter of sugar water is taken first, 10 to 14 parts by mass of water chestnut is added into the sugar water to be soaked for 20min, so as to obtain a pulp material, and then the pulp material is added into the rest of the sugar water.
By adopting the technical scheme, before the water chestnut pulp particles are added into the base material, the water chestnut pulp particles are soaked in the sugar water for a proper time, so that the density difference between the pulp particles and the juice is reduced, the suspension stability of the water chestnut pulp particles in a water chestnut dew system is facilitated, and the precipitation is reduced.
Preferably, in the step S3, the water chestnut powder and the D-sodium erythorbate are added into the rest sugar water, stirred uniformly, added with the thickening agent, the stabilizing agent and the fruit meat material, homogenized for 3min, and decocted for 20min at 80 ℃ to obtain the base material.
By adopting the technical scheme, the thickening agent and the stabilizing agent are added at last, so that the uniform dispersion of the water chestnut powder and the D-sodium erythorbate components in the sugar water is facilitated, the two components of the stabilizing agent and the thickening agent are also facilitated to be matched, the adjustment of the viscosity of the base material is realized, and the compatibility and the suspension stability of the material components in the system are further improved.
In a second aspect, the horseshoe cream provided by the application adopts the following technical scheme:
a water chestnut syrup is prepared by the preparation method of the water chestnut syrup.
By adopting the technical scheme, the water chestnut pulp is pretreated, the D-sodium erythorbate is added into the base material, the specially-prepared thickening agent and the specially-prepared stabilizing agent are also added, and the prepared water chestnut syrup has moderate sweetness and fresh, soft and soft mouthfeel through the synergistic cooperation of multiple components, the pulp in the water chestnut syrup can suspend for a long time, the water chestnut syrup is not layered, and the quality guarantee stability is outstanding.
In summary, the present application includes at least one of the following beneficial technical effects:
1. according to the method, the water chestnut pulp is pretreated, the pulp is subjected to heat drying treatment in the pretreatment process, the permeability of pulp cells is increased, then the dried pulp is subjected to soaking treatment in a soaking solution, and the components of glutinous rice juice, sago rice flour, chia seed extract, disodium succinate and polydextrose in the soaking solution are subjected to pulp soaking, freezing and thawing processes, so that the internal pores of the pulp are increased, the tissue structure of the pulp is more flexible, the pulp of the water chestnut pulp is soft and elastic, the density of the pulp is changed, the compatibility of the pulp and a system is improved, and the pulp can be stably suspended in a water chestnut dew system;
2. the thickening agent and the stabilizing agent are prepared by adopting specific components, and the mass ratio of the thickening agent to the stabilizing agent is defined as 1:2; through the limitation of the components and the proportion, the components and the proportion can be matched with each other in a proper proportion, the building of the microgel network-shaped supporting structure is facilitated, and the pulp can be stably suspended in a system for a long time under the supporting effect of the microgel network-shaped supporting structure, so that the stability of the horseshoe dew is improved, and the layered precipitation is reduced; the antioxidant and antibacterial properties of the water chestnut syrup are improved, the shelf life of the prepared water chestnut syrup is prolonged, and the water chestnut syrup is stable in flavor and taste.
Detailed Description
The present application will be described in further detail with reference to examples and comparative examples.
Preparation example
Preparation example 1
The preparation example discloses a preparation method of a soak solution, which comprises the following specific steps:
step 1, directly adding clean water into cleaned glutinous rice, wherein the material-liquid ratio is 1;
step 2, mixing 1g of disodium succinate, 5g of polydextrose and 32g of water, and stirring at the speed of 30r/min until all particles are dissolved; adding 5g of sago flour (80 mesh) and 10g of chia seed extract, and stirring at 50r/min for 5min to obtain a mixed solution;
and 3, adding 15g of glutinous rice juice and 32g of water into the mixed solution, and stirring at the speed of 50r/min for 10min to obtain a soaking solution.
Preparation example 2
The preparation example discloses a preparation method of a soak solution, which comprises the following specific steps:
step 1, directly adding clean water into cleaned glutinous rice, wherein the material-liquid ratio is 1;
step 2, mixing 3g of disodium succinate, 7g of polydextrose and 25g of water, and stirring at the speed of 30r/min until all particles are dissolved; adding 7g of sago powder (100 mesh) and 14g of chia seed extract, and stirring at 50r/min for 5min to obtain a mixed solution;
and 3, adding 19g of glutinous rice juice and 25g of water into the mixed solution, and stirring at the speed of 50r/min for 10min to obtain a soaking solution.
Preparation example 3
The preparation example discloses a preparation method of a soak solution, which comprises the following specific steps:
step 1, directly adding clean water into cleaned glutinous rice, wherein the material-liquid ratio is 1;
step 2, mixing 2g of disodium succinate, 6g of polydextrose and 31.5g of water, and stirring at the speed of 30r/min until all particles are dissolved; adding 6g of sago flour (100 mesh) and 12g of chia seed extract, and stirring at 50r/min for 5min to obtain a mixed solution;
and 3, adding 17g of glutinous rice juice and 31.5g of water into the mixed solution, and stirring at the speed of 50r/min for 10min to obtain a soaking solution.
Preparation example 4
The preparation example discloses a preparation method of a stabilizer, which comprises the following steps: mixing propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to a mass ratio of 1.
Preparation example 5
The preparation example discloses a preparation method of a stabilizer, which comprises the following steps: mixing propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to a mass ratio of 3.
Preparation example 6
The preparation example discloses a preparation method of a stabilizer, which comprises the following steps: mixing propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to a mass ratio of 1.3.
Preparation example 7
The preparation example discloses a preparation method of a stabilizer, which is different from the preparation example 4 in that: the weight ratio of the propylene glycol alginate to the soybean lecithin to the polydextrose to the deionized water is 1.
Preparation example 8
The preparation example discloses a preparation method of a thickening agent, which comprises the following specific steps: uniformly mixing xanthan gum and pullulan according to a mass ratio of 2.
Preparation example 9
The preparation example discloses a preparation method of a thickening agent, which comprises the following specific steps: uniformly mixing xanthan gum and pullulan according to the mass ratio of 3.
Preparation example 10
The preparation example discloses a preparation method of a thickening agent, which comprises the following specific steps: uniformly mixing xanthan gum and pullulan according to the mass ratio of 1:1 to obtain the thickening agent.
Examples
Example 1
The embodiment discloses a preparation method of water chestnut syrup, which comprises the following steps:
s1, pretreatment of water chestnut meat:
s1-1, selecting high-quality water chestnut meat, cutting into pieces, soaking the cut water chestnut meat in the soaking solution prepared in the preparation example 1, wherein the material-liquid ratio is 1;
s1-2, after thawing to normal temperature, taking out the water chestnut meat from the soak solution, and drying at the temperature of 60 ℃ to obtain the water chestnut jerky with the water content of 3-5%;
s1-3, cutting the dried water chestnut meat into particles with the particle size of 3-5mm for later use;
s2, preparing syrup: adding 17g white granulated sugar into 200g clear water, stirring to dissolve until no particles exist, adding 2.8g concentrated sugarcane juice, stirring at 30r/min for 10min, and decocting at 60 deg.C for 7min to obtain sugar water;
s3, preparing a base material: adding 4g of water chestnut powder, 0.24g of D-sodium erythorbate, 0.24g of thickening agent, 0.4g of stabilizing agent and 10g of water chestnut meat into sugar water, homogenizing at 1500r/min for 3min, and decocting at 80 ℃ for 20min to obtain a base material; wherein the stabilizer is the stabilizer prepared in the preparation example 4, and the thickener is the thickener prepared in the preparation example 8;
s4, quantitatively filling the base material;
s5, pasteurizing the filled product at 102 ℃ for 15min; and inspecting and packaging to obtain the finished product of the water chestnut syrup.
Example 2
The embodiment discloses a preparation method of water chestnut syrup, which comprises the following steps:
s1, pretreatment of water chestnut meat:
s1-1, selecting high-quality water chestnut meat, cutting into pieces, soaking the cut water chestnut meat in the soaking solution prepared in the preparation example 1, wherein the material-liquid ratio is 1;
s1-2, after thawing to normal temperature, taking out the water chestnut meat from the soak solution, and drying at the temperature of 50 ℃ to obtain the water chestnut jerky with the water content of 3-5%;
s1-3, cutting the dried water chestnut meat into particles with the particle size of 3-5mm for later use;
s2, preparing syrup: adding 21g of white granulated sugar into 210g of clear water, stirring and dissolving until no particles exist, adding 3.0g of concentrated sugarcane juice, stirring at the speed of 30r/min for 10min, and decocting at 70 ℃ for 7min to obtain sugar water;
s3, preparing a base material: adding 8g of water chestnut powder, 0.28g of D-sodium erythorbate, 0.28g of thickening agent, 0.6g of stabilizing agent and 14g of water chestnut meat into sugar water, homogenizing at 1500r/min for 3min, and decocting at 80 ℃ for 20min to obtain a base material; wherein the stabilizer is the stabilizer prepared in the preparation example 5, and the thickener is the thickener prepared in the preparation example 9;
s4, quantitatively filling the base material;
s5, pasteurizing the filled product at 102 ℃ for 15min; and inspecting and packaging to obtain the finished product of the water chestnut syrup.
Example 3
The embodiment discloses a preparation method of water chestnut syrup, which comprises the following steps:
s1, pretreatment of water chestnut meat:
s1-1, selecting high-quality water chestnut meat, cutting into pieces, soaking the cut water chestnut meat in the soaking solution prepared in the preparation example 3, wherein the material-liquid ratio is 1;
s1-2, after thawing to normal temperature, taking out the water chestnut meat from the soak solution, and drying at the temperature of 55 ℃ to obtain the water chestnut jerky with the water content of 3-5%;
s1-3, cutting the dried water chestnut meat into particles with the particle size of 3-5mm for later use;
s2, preparing sugar water: adding 19g of white granulated sugar into 205g of clear water, stirring and dissolving until no particles exist, adding 2.9g of concentrated sugarcane juice, stirring at the speed of 30r/min for 10min, and decocting at 65 ℃ for 7min to obtain sugar water;
s3, preparing a base material: adding 6g of water chestnut powder, 0.26g of D-sodium erythorbate, 0.26g of thickening agent, 0.5g of stabilizing agent and 12g of water chestnut meat into sugar water, homogenizing at 1500r/min for 3min, and decocting at 80 ℃ for 20min to obtain a base material;
s4, quantitatively filling the base material;
s5, pasteurizing the filled product at 102 ℃ for 15min; and inspecting and packaging to obtain the finished product of the water chestnut syrup.
Example 4
The embodiment discloses a preparation method of water chestnut syrup, which is different from the embodiment 3 in that: in the step S3, one quarter of sugar water is taken firstly, 12g of water chestnut meat is added into the sugar water to be soaked for 20min, and fruit meat materials are obtained; then 6g of water chestnut powder, 0.26g of D-sodium erythorbate, 0.26g of thickening agent, 0.5g of stabilizing agent and pulp are added into the rest sugar water, the mixture is homogenized for 3min at the speed of 1500r/min, and the mixture is boiled for 20min at the temperature of 80 ℃ to obtain the base material.
Example 5
The embodiment discloses a preparation method of water chestnut syrup, which is different from the embodiment 3 in that: in the step S3, one quarter of sugar water is taken firstly, 12g of water chestnut meat is added into the sugar water to be soaked for 20min, and fruit meat materials are obtained; then adding 6g of water chestnut powder and 0.26g of D-sodium erythorbate into the rest sugar water, stirring at the speed of 300r/min for 3min, finally adding 0.26g of thickening agent and 0.5g of stabilizing agent and pulp into the rest sugar water, homogenizing at the speed of 1500r/min for 3min, and decocting at 80 ℃ for 20min to obtain the base material.
Example 6
The embodiment discloses a preparation method of water chestnut syrup, which is different from the embodiment 3 in that: in step S3, the stabilizer prepared in preparation example 6 is used as the stabilizer.
Example 7
The embodiment discloses a preparation method of water chestnut syrup, which is different from the embodiment 3 in that: in the step S3, the addition amount of the thickening agent is 0.24g, and the addition amount of the stabilizing agent is 0.48g; namely, the mass ratio of the thickening agent to the stabilizing agent is 1:2.
Example 8
The embodiment discloses a preparation method of water chestnut syrup, which is different from the embodiment 5 in that: in the step S3, the stabilizer prepared in the preparation example 6 is selected as the stabilizer; the addition amount of the thickener was 0.24g, and the addition amount of the stabilizer was 0.48g.
Comparative example
Comparative example 1
A method for preparing water chestnut dew, which is different from the method in example 3 in that: and replacing the soak solution in the step S1-1 with the same amount of clear water.
Comparative example 2
A preparation method of water chestnut dew, which is different from the embodiment 3 in that: the horseshoe flesh is not pretreated.
Comparative example 3
A preparation method of water chestnut dew, which is different from the embodiment 3 in that: in step S3, the stabilizer prepared in preparation example 7 is used as the stabilizer.
Comparative example 4
A preparation method of water chestnut dew, which is different from the embodiment 3 in that: in step S3, the thickener obtained in preparation example 10 is used as the thickener.
Comparative example 5
A preparation method of water chestnut dew, which is different from the embodiment 3 in that: in step S3, the pullulan in the thickener is replaced with an equal amount of xanthan gum.
Comparative example 6
A preparation method of water chestnut dew, which is different from the embodiment 3 in that: in step S3, the addition amount of the thickener is 0.3g and the addition amount of the stabilizer is 0.3g, namely the mass ratio of the thickener to the stabilizer is 1:1.
Performance test
1. Suspension stability test:
the water chestnut dew prepared by the application is extracted and added into two 200mL beakers, 50mL of sample is added into each beaker, the sample in the first beaker is kept still for 2h at room temperature, the second beaker is placed in a constant temperature box and kept still for 2h at the temperature of 42 ℃, the suspension condition of particles in the sample is observed, and the water chestnut dew prepared in each example and each comparative example is subjected to the same test.
2. And (3) viscosity detection test:
the horseshoe cream prepared by the method is extracted and added into three 200mL beakers, 50mL of sample is added into each beaker, the sample in the first beaker is subjected to standing treatment, the second beaker is stirred for 10s at a constant speed of 30r/min by a stirrer, the second beaker is stirred for 60s at a constant speed of 30r/min by a stirrer, the samples in the three beakers are subjected to viscosity detection by adopting a Brookfield (NDJ-4 rotational viscometer) of Boehler flying DV2T, and the same test is carried out on the horseshoe cream prepared in each example and comparative example.
3. And (3) quality guarantee period detection:
according to GB4789.2-2016 (national food safety Standard for microbiology test) colony total number determination, the water chestnut dew prepared by the method is added into 5 beakers with the volume of 10mL, the 5 beakers are placed in a constant-temperature constant-humidity chamber with the room temperature of 26 ℃, the relative humidity of 30% and ventilation, samples in each beaker are taken to observe and record the colony number in the samples when the beakers are placed for 2 hours, 12 hours, 24 hours and 48 hours respectively, and the detection results of the 5 beakers are averaged; the same test as described above was carried out for each of the water chestnut lotions prepared in examples and comparative examples.
The specific assay data for experiments 1-3 are detailed in tables 1-3.
TABLE 1
TABLE 2
TABLE 3
According to the detection data of the examples 1-3 in the table 1, the water chestnut dew prepared in the examples 1-3 has good taste and flavor with fresh, soft and moderate sweet taste, and the fruit grains in the water chestnut dew have stable and durable suspension property under the natural state and have good stability at the high temperature of 42 ℃; the microbial detection test of the water chestnut dew is not easy to deteriorate within 1 day, and the quality guarantee stability is good; particularly, after the water chestnut juice is stirred, the viscosity of the system is obviously reduced compared with the viscosity when the water chestnut juice is kept still, and further shows that the water chestnut juice beverage prepared in the examples 1 to 3 has better thixotropy, and a consumer can stir appropriately when drinking, so that the water chestnut juice beverage has better fluidity and more soft and smooth mouthfeel compared with the original liquid.
The preparation method has the advantages that the water chestnut pulp is pretreated firstly in the preparation process, the pores in the water chestnut pulp are increased after a series of treatments of thermal drying, soaking in soaking liquid, freezing, unfreezing and drying again, the tissue structure of the pulp is more flexible, the meat quality of the water chestnut pulp is soft and elastic, obvious granular foreign body feeling is avoided during drinking, the density difference between the pulp and the liquid phase is reduced, the compatibility between the pulp and a system is improved, and the pulp can be stably suspended in the water chestnut dew system.
In the comparative example 1, the soaking solution is replaced by common clear water, and in the comparative example 2, the water chestnut pulp is not pretreated, the glutinous rice juice, the sago rice flour, the chia seed extract, the disodium succinate and the polydextrose in the soaking solution can improve the internal pore structure of the pulp, so that the tissue structure of the pulp is more flexible, the meat quality of the water chestnut pulp is soft and elastic, the pulp is added into a liquid system, the swelling of the pulp and the absorption of sugar can be increased, the density difference between the pulp and the liquid phase of the system is reduced, the compatibility of the pulp and the system is improved, and the suspension stability of the pulp in the water chestnut dew system is further improved; the immersion treatment of the pulp in the immersion liquid and the pretreatment of the pulp are reduced, so that the pulp quality of the pulp cannot be improved, the pulp in the water chestnut dew prepared in comparative examples 1 and 2 is difficult to realize stable suspension, and the water chestnut dew is layered and precipitated.
In examples 4 and 5, the horseshoe flesh to be added in the base material is processed in the base material preparation process, the adding sequence of the raw material components is further defined, and the horseshoe dew prepared in examples 4 and 5 has better suspension stability and reduced layered precipitation compared with fruit grains in the horseshoe dew prepared in example 3 through the raw material adding sequence and the further processing of the pulp.
In example 6, the stabilizing agent prepared in preparation example 6 is selected, so that the proportion of propylene glycol alginate, soybean lecithin, polydextrose and deionized water in the stabilizing agent is more accurate and appropriate, and further, the fruit grains in the water chestnut dew prepared in example 6 have better suspension stability; the stabilizer prepared in preparation example 7 is selected in comparative example 3, the proportion of the components in the stabilizer exceeds the range defined in the application, and the stabilizer is difficult to achieve the stabilizing effect of the stabilizer in example 3, so that the syrup prepared in comparative example 3 has obvious foreign body sensation of pulp particles and poor suspension stability.
The mass ratio of the thickener to the stabilizer in example 7 was defined as 1:2; the proportion of the thickening agent and the stabilizing agent is an important factor that the water chestnut dew can achieve good stability, and under the matching action of the thickening agent and the stabilizing agent in a specific proportion, the stability of the water chestnut dew is greatly improved, the taste and the quality guarantee of the water chestnut dew are improved; the mass ratio of the thickening agent to the stabilizing agent in the comparative example 6 is 1:1, and the thickening agent and the stabilizing agent in the ratio are difficult to play a good synergistic pairing and effect in a system, so that the stability of the water chestnut dew prepared in the comparative example 6 is influenced.
In comparative example 4, the thickening agent prepared in preparation example 10 is selected, the pullulan in the thickening agent is replaced by the xanthan gum with the same amount in comparative example 5, and the formula proportion of the thickening agent defined in the application is changed in comparative examples 4 and 5, so that the thickening agent is difficult to be well matched with the stabilizing agent, and the properties of the water chestnut dew prepared in comparative examples 4 and 5 are poorer than those of the water chestnut dew prepared in example 3.
Example 8 on the basis of example 5, the stabilizer prepared in preparation example 6 is selected, the proportion of the thickener and the stabilizer is limited, and the water chestnut dew prepared in example 8 integrates the advantages of all parties and has the best flavor, mouthfeel and quality guarantee stability.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: equivalent changes in structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (8)
1. A preparation method of water chestnut syrup is characterized by comprising the following steps: the method comprises the following steps:
s1, pretreatment of water chestnut meat:
s1-1, selecting high-quality water chestnut meat, slicing, and drying at the temperature of 60-70 ℃ to obtain water chestnut meat jerky with the water content of 3-5%;
s1-2, soaking the dried water chestnut meat in a soaking solution, wherein the material-liquid ratio is 1; after thawing to normal temperature, taking out the water chestnut meat from the soak solution; the soaking solution comprises the following components in percentage by mass: 3-5% of glutinous rice juice, 1-3% of sago rice flour, 2-4% of chia seed extract, 0.2-0.4% of disodium succinate, 1-3% of polydextrose and the balance of water;
s1-3, drying the soaked water chestnut meat at the temperature of 40 ℃ for 6 hours, and then cutting the water chestnut meat into particles with the particle size of 3-5mm for later use;
s2, preparing sugar water: adding 17-21 parts by mass of white granulated sugar into 200-210 parts by mass of clear water, uniformly stirring, adding 2.8-3.0 parts by mass of concentrated sugarcane juice, uniformly stirring, and decocting at 60-70 ℃ for 7min to obtain syrup;
s3, preparing a base material: adding 4-8 parts by mass of water chestnut powder, 0.24-0.28 part by mass of D-sodium erythorbate, 0.24-0.28 part by mass of thickening agent, 0.4-0.6 part by mass of stabilizing agent and 10-14 parts by mass of water chestnut meat into sugar water, homogenizing for 3min, and decocting at 80 ℃ for 20min to obtain a base material; the thickening agent is prepared from xanthan gum and pullulan according to the mass ratio of (2-3) to 1.5; the stabilizer is prepared from propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to the mass ratio of (1-3) to (1-2) to (0.3-0.8) to 5;
s4, quantitatively filling the base material;
s5, sterilizing the filled product at 102 ℃ for 15min; obtaining the finished product of the water chestnut syrup.
2. The method for preparing horseshoe syrup according to claim 1, wherein: the preparation method of the soak solution in the step S1-1 comprises the following steps:
step 1, directly adding clean water into the washed glutinous rice, wherein the material-liquid ratio is 1;
step 2, mixing and stirring disodium succinate, polydextrose and half of water required by the soak solution uniformly; adding the sago powder and the chia seed extract, and uniformly mixing to obtain a mixed solution;
and 3, adding a proper amount of sticky rice juice and the residual water required by the soak solution into the mixed solution, and uniformly stirring to obtain the soak solution.
3. The preparation method of the horseshoe dew according to claim 2, characterized by comprising the following steps: the average grain diameter of the sago flour is 80-100 meshes.
4. The method for preparing horseshoe syrup according to claim 1, wherein: the mass ratio between the thickener and the stabilizer is 1:2.
5. The method for preparing horseshoe syrup according to claim 1 or 4, wherein: the mass ratio of the alginic acid propylene glycol ester, the soybean lecithin, the polydextrose and the deionized water in the stabilizer is 1.3.
6. The method for preparing horseshoe syrup according to claim 1, wherein: in the step S3, one quarter of sugar water is taken firstly, 10-14 parts by mass of water chestnut flesh is added into the sugar water to be soaked for 20min, and then fruit flesh materials are added into the rest of the sugar water.
7. The method for preparing horseshoe syrup according to claim 6, wherein: in the step S3, the water chestnut powder and the D-sodium erythorbate are added into the rest sugar water, stirred uniformly, added with the thickening agent, the stabilizing agent and the fruit meat material, homogenized for 3min, and decocted for 20min at 80 ℃ to obtain the base material.
8. A horseshoe syrup is characterized in that: is prepared by the method for preparing the water chestnut dew as claimed in any one of claims 1 to 7.
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